Ok, I dont know where my mom (passed on 13 years ago) got this, but Ive been eating it since I was a kid (Im 51) and my wife and I learned how to make it and my kids know how now as its a favorite of thiers now. Its pretty simple.
Take what ever cut of Chop you like (I prefer the inch thick ones) wash and pat dry.
Take Frenches Yellow mustard (important to use this, ive tried others and it ruins it) and butter both sides of the chops with the mustard. Then dredge in flower that has salt and pepper added (a Chili powder (just a dab you dont want to over power it) may be added for kick (I use new mexico and california mixed)).
In fry pan use your choice of oil (I use cannola) to fry (exept Olive and No butter) till a crust starts to form and the chops are "Nearly done" not all the way but pink maybe. Then add 2 cans of Chicken and Rice soup (DONT add water) cover and lower heat to simmer. Let simmer about 20 mins.
Remove chops and plate and then use juice/soup left over for a fantastic gravy over taters.
MMMM GOOD
Rick
1999 Dodge 2500HD CTD quad cab long bed
2005 Keystone Springdale 269RLLS
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That sounds good. Another take on porkchops and mustard is to season the chops with salt and pepper and grill. Mix french's mustard and brown sugar till the flavor is tangy and sweet. Apply the glaze to the chops for a minute or two on each side. Use the the leftover glaze for dipping.
Joe & Samara
2 great kids
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2003 Dodge 2500, Quad Cab, Cummins, Long Bed
2005, "JAZZ", 2980BH, triple bunk, 5th Wheel
Saw the "mustard" in the subject & decided to give away my topmost cooking secret:
After pepper & garlic powder, spread yellow mustard (any brand) on one side of your steak, then plop it on the really hot grill (or griddle or pan) mustard side down. Quickly spread mustard on the upside. The mustard helps hold in the juices & spices, but the mustard flavor burns off.
DON'T stick a fork in the steak and DON'T turn it more than once. Flip it when the blood begins to ooze thru the mustard & take it off when it oozes thru the other side. Steak will be done medium rare to rare, depending on thickness & how long you let it ooze. Of course, let it rest a few minutes before cutting.
My first mother-in-law passed this on to me & it turned out a lot better than her daughter!
My kids called this "green meat", a reference to the resulting surface color. Also works with boneless chicken breasts - might also work on pork or lamb chops - never tried it. Enjoy!
Okay, since we are giving away mustard secrets. I have used this for both ribs and pork roast with great success. I saw it on a rib burn off special. I make my own rib rub (usually salt, brown sugar, pepper, paprika and variuos spices). Slather the piece with mustard (I prefer Dijon) and then coat well with rub mixture. Wrap in foil and marinate over night. I will place the entire thing in the oven and bake it, then throw on the grill for the last few minutes to brown it up. I also bought a maple horseradish mustard at Trader Joes and have used this by itself.....YUM.
1984 Sportscoach Pathfinder 33'
Me (Pam)
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Mix 1/4 cup dijon mustard with juice from ~1/2 a lime and slop it all over some boneless chicken breast. Then put it on a hot grill. Most of the mustard flavor burns off, but there is enough left to give a great flavor to the chicken
BTW, the leftover 1/2 lime goes in the margarita
Bob in Colorado
2004 GMC Yukon Denali, 6.0L/3.73
Trail Bay 27DS
Reese dual cam
Full-Timer In Waiting wrote: After pepper & garlic powder, spread yellow mustard (any brand) on one side of your steak, then plop it on the really hot grill (or griddle or pan) mustard side down. Quickly spread mustard on the upside. The mustard helps hold in the juices & spices, but the mustard flavor burns off.
DON'T stick a fork in the steak and DON'T turn it more than once. Flip it when the blood begins to ooze thru the mustard & take it off when it oozes thru the other side. Steak will be done medium rare to rare, depending on thickness & how long you let it ooze. Of course, let it rest a few minutes before cutting.
Boy, you got that right!!! That's the only true way to cook meat on the the grill, especially steaks. I'm surprised that not many of the so-connisseurs around are not on to this method of tickling the palette.....But now that the secret is out, maybe more will join us.
Bob and Barb
2005 Rockwood 2304S
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