Recipe by Erin Justice
Pounding the chops to 1/4 inch cuts the cooking time.
Top Review by JustJanS
I made this tonight using two large bone-in pork chops. Although it was just for the two of us, I made all the sauce as I wanted it to go over the mash we had with the dish. I thought I had enough dijon mustard, but didn't so had to use a mix of wholegrain and dijon. I tasted them and they tasted very similar-just altered the look a bit I guess. I used brown sugar and tasted the marinade/sauce mix after adding in two tablepsoons. That was more than enough for our tastes and I added about two more teaspoons of vinegar as well. This sauce would be a great quick one for corned beef as well as pork.
- 8 boneless center cut pork chops
- 3 tablespoons Dijon mustard
- 3 tablespoons sugar
- 1 1⁄2 teaspoons cider vinegar
- 1⁄4 teaspoon crushed red pepper flakes
- cooking spray
- 1⁄4 cup water
Directions See How It's Made
- Place pork between 2 layers of plastic wrap and pound to 1/4 inch thickness.
- Combine mustard, sugar, cider vinegar, and crushed red pepper in a small bowl. And rub on both sides of the pork. Let sit for 15 minutes.
- Heat a large skillet to medium high heat, and coat with cooking spray. Add pork and cook for 4 minutes on one side, turn over and spoon reserved mustard mixture over pork. ook for for 2 minutes or until done.
- Add water, stirring slightly until thickened. Turn pork to coat and place on a serving platter. Pour juices over pork.