The alternative is to have a less fussy recipe. Here's mine.
For two chops
Chop up equal quantities of shallot and peeled apple, desert apples work best. One apple and a couple of large shallots works well.
Start cooking in a mix of butter and olive and throw in the chops. If you want to colour the chops, brown them first. You do not want to burn the shallot/apple, but you do want to caremelise, that is a fine line, so a lower rather than a higher heat to cook but you are still frying.
Once that's done, sloosh in the cider. Once the alcohol has evaporated, lob in a good spoon of creme fraiche and put the chops back in if you have had to take them out. Mustard is optional, wholegrain works too. I normally serve with plain boiled rice.