Marinade the chops in cider (you could use "still" cider, I guess,but I prefer something " fizzy"). Make up a paste out of mustard, brown sugar (muscavado could be good ) and a little oil . When ready to prepare, make a savoury white sauce,only using cider (the marinade plus some more ) instead of milk..(Packet sauces are good here, it saves messing with making a "roux" etc). Spread the mustard/brown sugar paste over the surfaces of the chops, brown in some oil ( I like Extra Virgin Olive, but it's up to you !)--when nicely browned, add the white sauce,and a glass of Calvados if you like, and simmer for as long as possible,or until the lovely smell drives you nuts.Messy, but nice !!