Mustard Pork Chops

Juicy pork chops with tender mushrooms and onions is a good recipe as it
is, but the hit of brown mustard gives it a big, zesty flavor.

Mustard Pork Chops
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 35 min.

3 tbsp. cornstarch
1 3/4 cups Swanson® Beef Stock
1 tbsp. spicy brown mustard
Vegetable cooking spray
6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, sliced (about 1/2 cup)
6 cups hot cooked regular long-grain white rice, cooked without salt

Stir the cornstarch, stock and mustard in a small bowl until the mixture
is smooth.

Spray a 10-inch skillet with the cooking spray and heat over medium-high
heat for 1 minute. Add the pork and cook until it's well browned on
both sides. Remove the pork from the skillet. Remove the skillet from
the heat.

Spray the skillet with the cooking spray and heat over medium heat for 1
minute. Add the mushrooms and onion and cook until the mushrooms are
tender.

Stir in the cornstarch mixture. Cook and stir until the mixture boils
and thickens. Return the pork to the skillet. Reduce the heat to low.
Cover and cook for 5 minutes or until the pork is cooked through. Serve
the pork and vegetables with the rice.

Serves 6.

Kitchen Clip
                              Turn this recipe into pork stroganoff by finishing the sauce
with sour cream and serving it over egg noodles.
Received on Wed Jan 13 18:20:27 2010