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Heat a frying pan over a medium heat and add the oil. When hot, add the chops and fry them for about 10 minutes, turning once or twice, until cooked through and browning nicely. Transfer the chops to a warm plate.
Pour the cider into the pan, scrape up any bits of caramelised pork stuck to the base, and let the liquid bubble and reduce by about half. Stir in the mustard, cream and thyme, then return the chops to the pan. Leave to simmer for a minute or two, so the sauce reduces a bit more, spooning some of it over the chops as it cooks. Add salt and pepper to taste, then serve straight away with plain boiled potatoes and some shredded greens or cabbage.
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