Place the pork chops on a plate and sprinkle on the salt and pepper.
4 thick cut, bone-in, Pork chops, ½ tsp salt, ½ tsp black pepper
Heat the oil in a large pan over a high heat.
1 ½ tbsp sunflower oil
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.
240 ml (1 cup) chicken stock
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.
2 tbsp freshly chopped parsley, freshly ground black pepper
Video
Notes
Storing and reheating leftovers:This meal is best eaten straight away but you can quickly cool and any leftovers. Reheat in a covered baking dish, in the oven at 200C/400F for about 15-20 minutes, until piping hot throughout. You will probably need to add a splash of stock and/or a little more cream to loosen the sauce.Ingredient swaps:
Try Dijon mustard instead of wholegrain for a smooth sauce.
This recipe would also work well with pan-fried chicken breast finished in the oven. You would need to fry the chicken for a few minutes longer, as chicken breast is thicker than pork chops (ensure the chicken is piping hot and no longer pink in the middle).
Try using crème fraiche instead of double (heavy) cream for a lighter sauce.
Add veg to the pan (as soon as the chops are in the oven), before adding the stock. Mushrooms or spinach are a nice addition.
Add chopped shallots (as soon as the chops are in the oven, before adding the stock) and a splash of brandy for a take on my Diane Sauce.
How to scale up and scale down this recipe:This can be doubled to feed a crowd. You'll need to fry the pork chops off in two batches, and bubble the sauce for a few minutes longer to thicken.You can also halve the recipe to serve 2 (or one hungry person). Cook in the same way, for the same cooking time (the sauce may take a minute or two less to thicken), just halving all the ingredients.Nutritional information is approximate, per serving, not including serving suggestions of potatoes and green beans (this recipe serves 4).