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Pork Chops with Mustard Sauce

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Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 8 (2 ounce) apples, sliced
  • 2 tablespoons chopped dates
  • 1/4 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • Vegetable cheese for topping
  • 1 teaspoon tagliatelle
  • 1/2 cups day-old bread crumbs
  • 2 tablespoons Topping:
  • 2 tablespoons chops, cut thick
  • 2 tablespoons elbow macaroni
  • 1 teaspoon cinnamon (or to taste)
  • 1 teaspoon onion, peeled and sliced
  • 1/4 teaspoon of 1/2 Lemon
  • Red cayenne pepper, optional
Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 8 (2 ounce) apples, sliced
  • 2 tablespoons chopped dates
  • 1/4 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • Vegetable cheese for topping
  • 1 teaspoon tagliatelle
  • 1/2 cups day-old bread crumbs
  • 2 tablespoons Topping:
  • 2 tablespoons chops, cut thick
  • 2 tablespoons elbow macaroni
  • 1 teaspoon cinnamon (or to taste)
  • 1 teaspoon onion, peeled and sliced
  • 1/4 teaspoon of 1/2 Lemon
  • Red cayenne pepper, optional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Trim fat from chops and discard
  2. Combine flour, salt and pepper in a small bowl and stir well
  3. Dredge chops in the flour mixture
  4. Coat a large, nonstick skillet with cooking spray and add oil
  5. Place over medium-high heat until hot
  6. Add chops and cook three to five minutes on each side or until tender
  7. Transfer chops to serving plates and keep warm
  8. Add green onions and remaining ingredients to the orange juice mixture and cook, stirring frequently, over medium heat for one minute or until thickened
  9. Spoon sauce over chops
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