Nigella´s Mustard Pork Chops

Quick and easy

1. 1

   1. Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between two pieces of clingfilm to make them thinner.
   
   2. Heat the oil in a heavy-based pan and cook the chops over a moderately high heat for about 5 minutes a side. Remove them to a warmed plate.
   
   3. Pour the cider into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream.
   
   4. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with it, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.