Even though it may be too simple, my best friend loved these so much she took the recipe with her. It takes art to make the sauce because you have to make sure you brown the margarine and not let it burn.
1Brown the butter in a non-stick pan (do not let it burn). Do not cover. Add the pork chops and sprinkle with garlic salt. When one side is brown, flip them over and add garlic salt again. (Do not cover yet).
When pork chops are brown add a big squirt of French’s to each pork chop, spread evenly with a fork. Cover the pan. After a few minutes and the mustard is starting to dry a little, flip the pork chops and squirt some more mustard. Spread evenly and cover again. Repeat a third time. When the third side has cooked, take pork chops out and keep warm on a covered plate. Take the leftover sauce, turn up the heat, brown the sauce, and add a bit of boiling water. Take the sauce and whip using a hand mixer (like Braun) and voila.