Honey mustard pork chops
Put the olive oil into a frying pan on a medium heat. Season the pork chops with the salt and freshly ground black pepper and, when the oil is hot, add the seasoned chops to the pan. Fry them for 3-5 minutes on each side or until they are just white all the way through, then transfer them to warmed plates.
Meanwhile, put the runny honey in a bowl with the cream and the wholegrain or Dijon mustard, whichever you're using, and mix everything together.
Add the honey, cream and mustard mixture to the frying pan, then bring it to the boil, reduce the heat and allow the sauce to bubble for 20-30 seconds or until the liquid has thickened and become treacle-like in colour. As the sauce heats, use a wooden spoon to scrape the sticky pork bits from the bottom of the pan so that they dissolve in the liquid. Season with a little salt and pepper, then pour the sauce over the pork chops and serve.