Pork Chops in Cider Cream

Cooking during the week when you work fulltime can be shore but also very satisfying when you sit down to a meal with your family (just make sure you have help cleaning up afterwards). One of the easiest and fastest dinners for a midweek dinner is Pork Chops in Cider Cream. It doesn't get easier than this. I normally serve the chops with mash potatoes and roasted onions but you can also serve it with steamed spuds or rice.

Make sure to choose a dry cider - Bulmers is way too sweet and the sauce will be overpowering. A slight sweetness is ok as it compliments the pork perfectly so try to get a meduim dry to dry cider. You can also add mushrooms to 'bulk' the dish up or serve it with steamed vegetables (I served steamed carrots with the dish last night).

You will need (serves 2):

2 pork chops,
1 onion, finely diced
olive oil,
250ml dry cider
125ml cream
1-2 tsp dijon mustard
salt & pepper

Pork Chops in Cider Cream

Heat the olive oil in a frying pan and add the chopped onions. Fry until slightly browned. Remove the onions (you don't want the onions to burn when frying the chops but want the flavour of the onions to go into the chops).

Add the pork chops and fry on both sides until slightly caramelised (don't do this on a high heat as the meat might get tough). Remove the chops and pour in the cider. Increase the heat and let it bubble away until reduced by half. Add the cream and mustard and season to taste. Return the chops and onions to the sauce and cook for a few minutes.

Serve with mashed potatoes and steamed vegetables

Bon Appetit