Mustard Pork Chops
- 1 pkg
- 4 thick pork chops or 8 thin ones
- 1 stick
- parkay (do not use blue bonnet or other brands)
- larry's garlic salt to your taste(better than other brands)
- frenches yellow mustard
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.