Pork Chops in Mustard Sauce

Ingredients

• 4 thick cut, bone-in, Pork chops
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tbsp sunflower oil
• 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 and freshly ground black pepper to serve

Directions

1. Preheat the oven to 350F (fan).
2. Place the pork chops on a plate and sprinkle on the salt and pepper.
3. 4 thick cut, bone-in, Pork chops,½ tsp salt,½ tsp black pepper
4. Heat the oil in a large pan over a high heat.
5. 1 ½ tbsp sunflower oil
6. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
7. 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.
8. 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.
9. 1 cup chicken stock
10. Stir in the mustard, then stir in the cream and Worcestershire sauce.
11. 1 heaped tbsp wholegrain mustard, 1/2 cup heavy cream,1 dash (about 1/8 tsp) Worcestershire sauce
12. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
13. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
14. Divide the rested pork between plates and pour over the sauce.
15. Sprinkle with parsley and black pepper and serve.
16. 2 tbsp freshly chopped parsley,freshly ground black pepper