Sunday, February 21, 2010

Mustard Pork Chops


Mustard Pork Chops
Inspired by my mother-in-law

4 boneless pork chops (cut in half length-wise to equal a total of 8)
1/2 cup mustard
1 can Cream of Mushroom Soup
1 cup milk
flour for dredging
1 tablespoon seasoning salt
1 teaspoon pepper
3-4 tablespoons olive oil

Cut pork chops in half length-wise.  Cover each piece of meat in mustard and dredge in flour seasoned with pepper and seasoning salt.  Place in a skillet with hot olive oil on medium heat and cook until browned on the outside.  Just a couple of minutes each side.  Place in a 9x13 glass baking dish.  Mix soup with 1 cup milk and pour over the pork chops.  Cook in oven at 350 degrees for 45 minutes.  

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{cooks note}

My mother-in-law used to make something like this.  I couldn't get ahold of her when I wanted to make these, so I tried my own version.  These are really good and do not have a strong mustard flavor.  In fact, if you didn't know mustard was in them, you would never guess it.  I do not like Cream of Mushroom Soup, but I like this recipe with it; however, I do have to sieve all of the mushroom chunks out.  So, if you are like me, then this works great.  The milk/soup mixture makes a great gravy for the pork chops.  I cooked brown rice to go with this. Make sure you allow plenty of time for the brown rice to cook -- mine took 110 minutes in my rice cooker.  

The secret ingredient.


I used this soup with roasted garlic in it because someone had given it to me and that is all I had.  

I bought these giants at Costco.  They were so thick that I thought I should cut them in half length-wise.  It worked out perfect.  

Sieve your soup if you do not like mushroom chunks like me.

If you have thick pork chops, cut them in half length-wise to equal a total of 8 pork chops after you have cut the original four.  Are you confused?  Yeah, me too.

Place half a cup of mustard on a plate.

Place flour, seasoning salt and pepper on a plate and mix together.

After covering the pork chop with mustard, dredge in flour mixture.  Note: this is a very messy job.  I put my surgical gloves on for this one.

Cook the pork chops on medium heat in olive oil for about 2 minutes on each side.

This is the brown rice I use.  It's really good but takes a long time to cook. 

I put it in my rice cooker and push the "brown rice" button.  I love my rice cooker.

After the pork chop has browned on each side.

Once they are all brown, place in a 9x13 glass baking dish and cover with the gravy mixture (not pictured).  Cook at 350 degrees for about 45 minutes.  


When done, the pork chops will be extremely tender.  I served mine on a bed of brown rice with a side 


9 comments:

The Herberts said...

Is there a trick to getting the mustard flour mixture to stay on the pork chops when browning them? Everytime I make a meal like this where I dread in flour and brown the stuff falls off while I am turning it during browning??????

The Herberts said...
This comment has been removed by the author.
Candace said...

Sarah-
You need to make sure you have plenty of olive oil coating the pan. When turning them for the first time, pick up the pan and shake it back and forth a bit to get the oil coating the pan again. Sometimes the oil has a tendency to pool in a certain area of the pan. I always have some that don't stay coated with the flour on one side, but it always turns out. Hope this helps a little.

The Herberts said...

Ok thanks for the tip Candace! These sound yummy I am gonna try and make them this week. Thanks again for doing this blog. I love to cook but I am still learning and your blog has given yummy ideas and great tips:-)

Chief Momma said...

making these tomorrow

Laura said...

this does look delicious. pork is a poor man's food around here so i haven't gooked it in a while since we ate it almost everyday while jarom was in school, but this might make a way to change it up a little. i'm so with you on cream of ANYTHING. i never cook with it! but once again the pictures looked so enticing i might have to break down. however, i don't have a rice cooker and it's only 45 minutes in a pan.

Tricia Freeman said...

candace, what is the easiest way to cut the chops in half, how thawed?

Candace said...

Essentially, you are butterflying your pork chop like you would a piece of chicken. All of my pork chops were thawed. Hope this helps.

Alayne said...

I made these last night and they were the perfect, easy meal. Seriously, so easy! We enjoyed them. I was a little conservative with the mustard and season salt hoping to trick my husband into not knowing there was mustard in them. I think next time I'll put more mustard and season salt to kick up the flavor a bit. They sure were yummy and tender. Thanks!