This is one of my standard dinner recipes but it's never quite the same because I always make a different side dish - rice, pasta, mashed potatoes, creamed spinach, caramelised carrots or garden peas.
2 people made this
4 pork chops
salt and pepper
1 tablespoon olive oil
1 tablespoon plain flour
1 teaspoon spice mix for chilli
1 garlic clove, minced
250ml meat stock
1 tablespoon Dijon mustard
Method Prep:5min › Cook:15min › Ready in:20min
Rub pork chops with salt and pepper. On a plate mix flour with chilli spice mix and dredge the pork chops in it.
Heat oil in a frying pan over medium to high heat and fry chops till golden brown on one side, then turn them over and fry on the other side till golden brown, about 2 to 5 minutes on each side depending on thickness.
Remove pork chops from pan.
Add garlic to pan and fry till fragrant, then add meat stock and use a cooking spoon to loosen all the brown bits and pieces from the bottom of the pan. Add mustard and simmer till thickened.
Return pork chops to pan and return to the quick boil, then serve at once.