My best friend Tehdi loves my pork chops so much that i had to buy her a pan and attach a recipe. The key is to make sure the pork chops are brown before adding the mustard, and brown again after adding the mustard.
Ingredients:
10 tsp FRENCH'S® Classic Yellow® Mustard
1 Stick Parkay or Imperial Margarine
5 Pakage of thin boneless porkchops
1 tsp Larry's garlic salt
Directions:
-Season pork chops with Larry's Garlic Salt on both sides.
-Brown Margarine in pan (be careful not to burn it but make sure it is brown)
-Cook at medium/ medium high, and place pork chops in the pan and brown on both sides, once brown, place one tsp of French's yellow mustard on each pork chop and spread all over the pork chop. Once cooked for a few minutes, turn over, and so the same. I like to turn them over a third time and put French's over it again cover with mustard. If you get burned little pieces coming off, that makes the sauce even better.
After all sides are browned and covered with mustard, you take them out of the pan and increase the flame to high, add a bit of water and let it boil. Once it is hot take out of the pan and beat with a Braun hand mixer to make the sauce nice and creamy. Serve sauce over pork chops.
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