The creamy cider sauce compliments the pork loin chops and will serve 4 hearty portions.
Ask your butcher to to cut the chops about one inch thick with the rind and most of the fat removed.
2 tablespoons of olive oil, for frying
8 pork loin chops chops with the rind and some of the fat trimmed
1 large onion, sliced thinly
142ml carton of double cream
1 tbsp wholegrain or dijon mustard
Sea salt and black perrper to season
300g of spinach
1 tablespoon of butter
1 tablespoon of water
Heat the oil in a large frying pan, season the pork chops and fry them on both sides until browned (about 3 minutes per side).
Remove the chops and add the onion and cook for about 10 minutes until soft and caramelised.
Add the cider, bring to a boil and reduce slightly (about 5 minutes).
Add the cream and mustard, stir, and bring to a simmer then put the chops back in and cook for 10 minutes.
While the chops are cooking, cook the spinach in a large pan or wok with a knob of butter, a tablespoon of water and some seasoning until wilted.
Serve the chops and sauce with the spinach.