Pork Chops with Mustard and Cider Sauce (Melissa Tan)
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- Olive September 2010 - Pork chops with mustard and cider sauce
To Cook (Serves 2)
- Oil
- 2 pork chops
- 200ml dry cider
- 1 tbs wholegrain mustard
- 4 tbs double cream
- 50g watercress
- 200g baby new potatoes
- Heat a frying pan until hot. Rub oil on the chops, season well and cook for 3 minutes per side (until cooked). Remove and keep warm under foil.
- Add cider to the pan and reduce by half. Add the mustard and cream and simmer for a few minutes.
- Meanwhile, boil the potatoes and toss with butter.
- Serve with the watercress and potatoes.