Pork chops with cider mustard sauce

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Dry and season chops. Heat the oil in a large frying pan. Sear the fat edges for 2 minutes, then the faces for about 3 minutes each. Lower heat, add pork butter and cook for another 5–10 minutes, turning and basting, until centres reach 75°C for 30 seconds. This plan assumes the chops fit in a wide pan; use further loads if crowded.

Transfer to a warm clean plate.

Rest for 8 minutes and save the juices.

Pour off excess pan fat and soften shallot in the remaining film.

Add cider, scrape the browned residue from the pan and bubble until substantially reduced.

Add stock and bubble, stirring occasionally, until slightly syrupy.

Add cream and both mustards; simmer gently for 2–3 minutes, stirring.

Stir the clean resting juices into the sauce, taste and season. Spoon around the rested chops.