1. In a large skillet, over low heat, brown the chops very slowly in the butter. This should take 30 to 40 minutes, keeping the pan covered. Add cider and cook for 10 minutes or longer until chops are tender (cooking time will depend on thickness of chops).
2. Remove chops to heated platter and keep warm. Add the mustard, seasonings and cream to liquid in skillet;
heat until hot. If sauce needs thickening, add up to 1 tablespoon flour and stir vigorously. Pour over chops,
garnish with parsley and serve at once.
Each serving contains 454 calories, 39 g fat, 5 g carb, 675 mg sodium, 133 mg cholesterol.