Golden pork chop with cider and mustard sauce, apples and herbs

Recipe

Pork Chops with Cider and Mustard

Published 09 October 2026 · Updated 10 October 2026

Thick pork chops seared until golden, rested, then finished in a sharp cider and mustard sauce. Reducing the cider before adding crème fraîche gives a sauce that clings to the chops rather than running across the plate.

Not kitchen tested by The Black Farmer.
Serves 2
Prep 10 min
Cook 19 min
Total 34 min

Timing: The ten-minute prep covers seasoning and mise en place. Searing, shallot cooking, cider reduction and warming the chops are all counted as hob cooking; the five-minute rest is separate.

Ingredients

  • Pork Loin Chops x 2 — 10oz

    Pork Loin Chops x 2

    1 x 2-chop pack (10oz per chop; approximately 567g total)

    The selected 10oz option is per chop; the two-chop pack is approximately 567g total.

    £11.30

Adds 1 items across 1 products — £11.30 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Neutral oil — 1 tbsp, for the chops and shallot
  • Fine salt and black pepper — to taste
  • Cider — 250ml
  • Wholegrain mustard — 1 tbsp
  • Shallot — 1, finely sliced
  • Crème fraîche — 100g

Method

Season the chops

Use chops about 2.5cm thick. Pat dry and season both sides with salt and pepper.

Sear and rest

Heat the oil in a heavy frying pan over medium-high heat. Cook the chops for 4–5 minutes per side, turning once, until browned and cooked through. Transfer to a plate and rest for 5 minutes.

Build a coating sauce

Lower the heat to medium. Soften the shallot in the pan for 3 minutes. Add cider, scrape up the browned bits and reduce for 4 minutes until the pan is nearly dry. Stir in mustard, then take the pan off the heat and fold in the crème fraîche until smooth.

Finish the dish

Return the chops and resting juices to the sauce for 1–2 minutes over low heat. The sauce should coat the back of a spoon; do not boil it.

Serving Suggestion

Serve with mash, sautéed cabbage or buttered greens.

Frequently Asked Questions

How thick should the chops be?

About 2.5cm gives enough time to brown before the centre overcooks.

How do I keep the sauce smooth?

Reduce the cider first, then remove the pan from the heat before folding in the crème fraîche.

What does the 10oz option mean?

The product is a two-chop pack and the selected 10oz weight is per chop, approximately 567g total for the pack.