Just finish having this for dinner, and WOW it was fantastic! I used 1 cup of chicken stock for more sauce. also when I was done frying the chops I added them to the pan and let them boil on high for about 3-4 minutes, this really helped give the chops more of the flavor. I used boneless chops. Other then that, it was enjoyed by all of us. :)
These were okay. I didn't love them. The flavor was good but after a few bites it started to overpower everything else. I only cooked 2 chops but made the same amount of sauce hoping there would be extra but it reduced so much that I barely had enough to cover the meat I had. I may try this again just using Dijon and up the chicken broth a bit.
These were delicious. I don't think I changed a thing when fixing them, but not sure. I just realized I hadn't reviewed them, and am having a frozen "leftover" chop from this tonite. A definite keeper, and one I need to fix again.
This was a fantastic weekday meal that has a lot of flavour in a short cook time. I did double the broth, mustards and ginger because we like our meals saucy. I did not have green onions so I used white onion with good results. Thanks for posting a keeper!
I used bone-in pork chops & also simmered in the sauce for a few minutes. Slightly lowered the amt of ginger as I was unsure of this combination of flavours. To my surprise this was a quick easy and very tasty dinner! Thanks!
This recipe is a real treat. Mid week or for company it is a winner. I only cooked one chop but made half the mustard/ginger sauce. I always get scallions & shallots mixed up and before you know it I had chopped a shallot so used that instead of the green onion.Then I took a shortcut - mixed the remaining ingredients together, poured the sauce over the browned chop and simmered the chop in it for apprx 15 minutess and the sauce was reduced and quite dense. I used half butter half olive oil to brown the chop so the butter didn't brown too much. This is a delicious recipe thanks Lorac