Creole Mustard Pork Fingers

This is from Justin Wilson's "Easy Cookin" cookbook. I haven't made it yet, but had to save it because I haven't seen anything like this before. I don't have a clue to the cooking time, so I just entered 30 minutes.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 6  boneless pork ribs ("fingers")
• 1  cup  chopped onion
• 1⁄2 cup  chopped bell pepper
• 1  cup  chopped mushroom (your choice of type)
• 1  cup dry red wine (Chianti preferred)
• 2  tablespoons  chopped garlic
• 3  cups water
•  Tabasco sauce
• 2  tablespoons Worcestershire sauce
• 2  teaspoons peanut butter (melted in one cup of boiling water)
• 2  tablespoons creole mustard

Directions

1. Heat oil over med-high heat. Brown the pork on both sides, then remove it to a plate.
2. Add onions, bell peppers to the pan. Cook, stirring, until softened, then add the pork, garlic, water, Tabasco, Worcestershire, peanut butter and mustard. Season with salt, if desired, and cook over medium heat until pork is done, stirring occasionally.