Creamy Mustard Pork Chops

Sass Muffin

Sass Muffin

Coffee Queen ☕
NCT Patron
Ingredients:
4 boneless pork chops, 3/4" thick
1 1/2 teaspoon lemon pepper seasoning
1 tablespoon butter or margarine
1 can (10 3/4 oz. size) cream of mushroom soup
1/2 cup milk
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley

Directions:
Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.

Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

Serve with egg noodles and your favorite steamed vegetable.

http://www.cdkitchen.com/recipes/print/88044,117171,s=4.html
 
Using two pretty big and meaty pork steaks works perfect for this recipe.
Just the right amount of "gravy" is made in the pan!

They came out full of flavour and very tender.

Another link to same recipe showing a pic.

My din din...

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Thanks Lee, and again Mhend.
After I'd realized that the sauce/gravy sorta thickens a bit once it cools, I should have plated mine like I did Aggie's.
Oh well, live and learn lol
 
Looks delightful, Sass. I looked for good pork chops at the store today and didn't find any I liked, so I'll have to wait until I go to Costco later this week to get some good ones. I love the idea of mac and cheese, but I think I'd have to make some mashed taters for that wonderful gravy.
 
Thank you Peeps, and you too Karen.
Hindsight left me thinking I would have been better off using that lovely gravy on mashed potatoes Karen.
It surely has a distinctive flavour.
This is going to be one of my go-to dinners.
Didn't take any time at all to prepare.
10 and 10 ;)
 
That looks really tender Sass! I wonder if I could grill the chops and use fat free CofM soup. Hmmmmm............I may have to check into this one a little more....THANKS!
 
I don't see why you couldn't Mama.
I pan fried the pork first until they were browned, then dumped everything else in the skillet.
 
i saw mustard and pork and i was there. wtg, sass.
:applause:
copied and saved. thanks. i think i'll up the mustard quotient, though.
 
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