Heat the oil in a pan, and then cook the cutlets over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
Let the sauce continue cooking for a few minutes before pouring over each plated pork cutlet. 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. I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically-removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and roug