Ingredients

The following ingredients have 4 Servings
  • 4 thick cut, bone-in, Pork chops
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 ½ tbsp sunflower oil
  • 240 ml (1 cup) chicken stock
  • 1 heaped tbsp wholegrain mustard
  • 120 ml (1/2 cup) double (heavy) cream
  • 1 dash (about 1/8 tsp) Worcestershire sauce
  • 2 tbsp freshly chopped parsley
  • Freshly ground black pepper

Instruction

  • Preheat the oven to 175C/350C.
  • Place the pork chops on a plate and sprinkle on the salt and pepper.
  • Heat the oil in a large pan over a high heat.
  • Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
  • Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
  • Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
  • Stir in the mustard, then stir in the cream and Worcestershire sauce.
  • Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
  • When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
  • Divide the rested pork between plates and pour over the sauce.
  • Sprinkle with parsley and black pepper and serve.