Creamy Mustard & Cider Pork Chops

This creamy sauce makes these chops all the more delicious!

Heat the olive oil in a large, lidded casserole over a high heat. Season the pork chops and fry until browned. You will need to do this in batches, adding some of the butter & sage leaves each time. Remove the pork pieces from the pot and fry the apple wedges with some extra butter and the thyme sprigs until softened and browned.
To make the sauce, add the remaining butter, mustard seeds and cider. Allow to bubble for a minute or two before adding the cream.
Allow the sauce to reduce down for about 5 minutes before serving. Arrange the apple & pork on a plate, drizzle with the sauce and enjoy.

1 tbsp olive oil

1.2kg pork chops , bone on, 2-3cm thick, with fat & skin on

75g butter

Small handful of sage leaves

2 Granny Smith apples from Slane market, peeled, cored and cut into wedges

5 sprigs thyme

100ml cream

375ml dry apple cider (from Slane market)

2 tbsp mustard seeds

Sea salt & freshly ground pepper

If you make this recipe, be sure to tag your photo #DonalSkehan

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