Mustard Pork Chops

Lately I have been obsessed with mustard sauces poured over meats such as chicken and pork chops. I don't know why, but I am.

So when I borrowed a Nigella Lawson cookbook from the library, I knew I had to try one particular recipe. Mustard Pork Chops. Good thing I had three pork chops sitting in the freezer just waiting to be used.

Her recipe called for infused oil, and good thing I had read somewhere else how to make your own quickly.

You do this by adding the appropriate amount of olive oil (in this case 2 teaspoons) to the frying pan, along with a few cloves of garlic.



Sautee the garlic cloves until they are golden brown and the air around you is fragranced with garlic. Remove from the pan and discard.

Viola! Infused oil!

After that, add your pork chops to the pan and season with salt and pepper.



Fry the pork chops on both sides until nice and done. Remove them from the pan and keep covered.



Next, pour your hard cider (or apple juice, whichever you have on hand) into the frying pan to deglaze the tasty bits at the bottom.



Next, add the mustard and stir in the heavy cream



Cook for a few minutes and remove from heat.





Then simply pour some of the sauce over each pork chops and enjoy!



Cast of Characters:

Pork chops, about 1-2- ound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream