Some said we couldn’t possibly eat any more this weekend.
To two hungry boys this was a challenge….
The pork chops were seasoned then fried 2-3 minutes either side. Then set aside, and cook a diced apple and finely sliced bulb of fennel in the juices until coloured. Then add a dash of cider vinegar, evaporate, and return the pork chops to the pan before adding 150ml of double cream and a heaped teaspoon of dijon mustard.
Serve with wholemeal rice.