Step 1

Preheat the oven to 175C/350C (fan).

Step 2

Place the pork chops on a plate and sprinkle on the salt and pepper.

Step 3

Heat the oil in a large pan over a high heat.

Step 4

Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.

Step 5

Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.

Step 6

Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.

Step 7

Stir in the mustard, then stir in the cream and Worcestershire sauce.

Step 8

Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.

Step 9

When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.

Step 10

Divide the rested pork between plates and pour over the sauce.

Step 11

Sprinkle with parsley and black pepper and serve.