Went to a lot of trouble with this and tried to incorporate as much as possible what people here have helped me with. Didn't add much sauce on the chop because when I did that a few months ago you couldn't see the chop. Ironed the tablecloth and clamped it down; and puts some coins under the little jug to make it appear more upright and could have maybe added another coin. Michael Mustard Cider & Cream Pork Chops Serves 4 Prep time 5 min Cook time 15 min Total time 20 min 4 pork chops, about 1 lb. (500g) total 1 cup apple cider 2/3 cup cooking cream 2 tbsp Dijon or brown mustard Salt and pepper to taste Olive oil * A sprinkling of two herbs of choice Sprinkle salt pepper and spices on both sides of chops. Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate and cover. Pour cider into pan, and let it bubble away for a minute or so. Reduce heat, add mustard, cream and herbs and stir for a few minutes. Pour sauce over each chop before serving. Minimum internal temp for pork is 140°F. (60°C) * Herbs that go well with pork, caraway seeds, coriander, cumin, dill, garlic, rosemary, sage, fennel, savory and thyme.