Honey Mustard Peppercorn Pork Chops

This pork chop dish is a variation

of one of my favourite English dishes,

Somerset Pork.

With its creamy mustard sauce,

served with new potatoes,

it is absolutely delicious!

~~~

Ingredients:
15ml wholegrain mustard
5ml runny honey
2 Pork Chops
50g butter
1 red onion, halved and sliced
2 cooking apples, pealed, cored and cut into slices
200g new potatoes, lightly cooked and halved
5ml wholegrain mustard
6 sage leaves, shredded

Sauce:
3 finely chopped shallots
15ml green peppercorns
125ml cider
100ml double cream

Method
Nick the fatty edge of the chops in a few places to stop the chops from curling when cooking.
Mix the mustard and honey and cover the chops liberally.
Place the chops in a hot griddle pan and cook for 5-6 minutes on each side.
In another pan, melt half butter, add the onions and apples and cook for 2-3 minutes.
Add the potatoes and mustard to the onion and apples and warm through, adding the sage leaves and seasoning just before serving.

To make the sauce:
In a hot pan, melt the remaining butter, allowing it to foam. Add the shallots and peppercorns and cook for about a minute. Add the cider and bring to the boil. Add the double cream and simmer until it thickens, Season with sea salt and freshly ground black pepper.