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 

fruit and feta green salad.  Delicious!