1) Remove all visible fat from the chops.Fry chops in hot oil on each side about 3 minutes until browned.

2) Remove, put aside.

3) Add onion and cook over medium heat for about 5 minutes until soft and caramelized.

4) Add the cider, stir, bring to a bubble and reduce a little.

5) Add the cream and mustard, stir, bring to a simmer then put the chops back in and cook for 8-10 minutes or until cooked through.

6) Put the chops back, season with salt and pepper, and cook for 8-10 minutes or until cooked through.Meanwhile, cook the spinach in a large pan with butter and seasoning until wilted.

7) Serve the chops and sauce with the spinach.