Amazing Mustard Pork Chops

2 pork chops, about 1-pound total weight
2 teaspoons infused oil (I used Olive Oil)
1/2 cup hard cider (Apple Cider works just as well)
1 tablespoon grain mustard (Something like Grey Poupon or a spicy mustard)
1/3 cup heavy cream (no skimping!!)

(1 Package Gnocchi to serve alongside)

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Season with Salt and Pepper. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

(This recipe is from Nigella Lawson on the Food Network. I made it and absolutely love it even with cheaper mustard and apple cider. The gnocchi are absolutely perfect in this recipe, especially when they soak up the yummy sauce. Enjoy!)

Cafe Rio Dressing and Sweet Pork

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.
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Café Rio Sweet Pork

3-4 lbs pork roast (can substitute chicken)
-1 cup brown sugar
-3 cups salsa*Mix ingredients in a crock pot and let cook for 10 hours on low.