This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quick-time potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
1) Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of clingfilm to make them thinner.
2) Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 mins a side. Remove them to a warmed plate.
3) Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for 1 min or so then add the mustard and stir in the cream.
4) Let the sauce continue cooking for a few mins before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.