Over a low fire, heat 4 0z. of good quality olive oil and one crushed garlic clove in a non-stick pan. Once garlic is fragrant, remove from pan and turn fire to high.

Salt and pepper pork chops to taste.

Brown pork chops, approximately 4 minutes a side. Make sure not to crowd pan. Repeat if needed for other pieces.

When all pieces are browned, reduce fire to medium, add 2 tablespoons of butter and scrape left particles while melting butter.

Add 12 oz. of hard cider to pan and bring to a heavy simmer/light boil to release alcohol (about 5 minutes).

Add 4 oz. of heavy cream and mustard. Dash of pepper and salt. Stir until sauce reduces to half.

Pour sauce over pork chops.