Saturday, October 30, 2010

Dad's pork chops

My dad used to make a delectable mustard pork chop that I often replicate in our house. It's an easy recipe and very tasty. I typically make this with bone-in pork chops because they have more flavor than their boneless cousins, but it can be done with the boneless kind, just be sure and buy the thicker ones if you go boneless. The thinner ones cook up too quickly and end up rubbery.

Dad's Mustard Pork Chops
4-5 bone-in pork chops
Mustard (I've used yellow, brown and dijon - yellow is my favorite but brown is a close second)
Salt and pepper
1 can cream of mushroom soup
1/2 can water
Olive oil

1. Season chops with salt and pepper on both sides.
2. In large saute pan, brown the pork chops in a little olive oil over medium to medium-high heat. Be sure to give each side plenty of time to brown in the oil. They should get good and brown and when it's brown, it will naturally lift off the pan and you can flip it over at that point.
3. Brush chops with mustard on both sides.
4. Mix water and soup in small bowl with whisk. Pour into saute pan.
5. Cover and cook for 45 minutes to an hour on low heat.

When they are done, you should have fork-tender meat pulling away from the bone and a lovely mellow sauce to go over the top.

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