Pork chops with cider, cream & spinach

1. Heat the oil in a frying pan, season the chops then fry until browned. Remove, add the onion and cook for about 10 minutes until soft and caramelised. Add the cider, bring to a bubble and reduce a little. Add the cream and mustard, stir, bring to a simmer then put the chops back in and cook for 8-10 minutes or until cooked through.
2. Meanwhile, cook the spinach in a large pan or wok with a knob of butter and some seasoning until wilted. Serve the chops and sauce with the spinach.

   Ingredients

   • olive oil , for frying
   • pork chops , rind snipped off
   • onion , sliced
   • 200ml cider
   • 142ml carton double cream
   • 1 tbsp wholegrain or dijonmustard
   • 100g spinach
   • butter