My friend thinks her pork chop over pasta with Dijon cider cream sauce doesn’t belong right here. Prove her unsuitable. : FoodPorn
For the ones looking forward to OP’s recipe here is how I would recreate it:
Take this recipe, and principally do the whole lot precisely the similar manner.
To paintings within the cream I would just replace that for the three tablespoons of butter whisked in throughout step 4 to complete. Since the cream may have further water in it, simmer over low whilst whisking till lowered to the required thickness.
Also, if you are going to serve it with pasta, sauce it to your pan! Toss the pasta into your sauce with somewhat of the starchy pasta water and cook dinner over low warmth for a minute to let everybody get to understand each and every different!