Nigel Slater’s midweek dinner: pork chops, spätzle and mustard sauce

Serves 2. Ready in 30 minutes.

Using a pestle and mortar or spice mill, grind together 1/2 tsp of black peppercorns, 1 tsp of fennel seeds and 1/2 tsp of sea salt. Stir in 1 tbsp of olive oil then rub the resulting paste over 2 large pork chops.

Bring a pan of water to the boil, salt it generously and tip in 125g of dried spätzle pasta (trofie also works well).

Warm a little oil in shallow pan over a moderate heat, then place the chops in the pan and cook for about 7 minutes until the underside is golden.

Turn the pork over and cook the other side. Watch carefully as the chops cook, making sure the fat is translucent and tinged at the edges with gold.

Remove the chops to a warm place to rest, pour 125ml of dry cider into the pan and bring it to the boil. Use a wooden spatula or spoon to rub gently at any caramelised pork juices in the pan, dissolving them into the cider.

Pour in 100ml of double cream then stir in 1 tbsp of grain mustard and 1 tbsp of smooth dijon mustard. Grind in a little black pepper. Let it bubble for a minute or two, then briefly return the chops to the pan.

Place the chops on warm plates, lightly drain the spätzle, tip into the mustard sauce, stir briefly to coat the pasta with the sauce then serve with the chops.