Use some kitchen paper to pat the pork chops dry, then season well with salt and pepper.

Heat some cooking oil in a large frying pan over a medium to high heat, add the butter, then when it’s melted cook the pork chops until they are golden brown on both sides. Use a pair of tongs to flip them onto their side to crisp up the fat too.

Remove the chops from the pan and set them aside. Now turn the heat down to a medium heat, add the diced onion into the same pan and cook for about 5 minutes until it starts to soften.

Add the garlic and cook for a further minute.

Pour in the chicken stock, add the honey, wholegrain mustard, and double cream. Bring it to the boil.

Get the chops back into the pan and give it a stir. Cook for a few minutes, stirring occasionally until the sauce thickens.

Add in the chopped parsley, stir well, then taste for seasoning.

Dish it up wish mashed potato and some greens and then enjoy!