Pungent mustards and ginger lace this sautéed pork dish, which can be matched with simple mashed potatoes and a fruit salad.
- 4 New York pork chops (top loin, 1/2-inch thick)
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon butter
- 3/4 cup chicken broth
- 2 teaspoons fresh ginger root (grated)
- 2 teaspoons dijon mustard
- 2 teaspoons mustard (coarse-grained)
- 4 green onions (minced)
- salt (to taste)
- ground black pepper (to taste)
- In small bowl stir together flour with salt and pepper. Dust chops lightly with seasoned flour. Melt butter in large nonstick skillet over medium-high heat; brown chops, about 3-4 minutes on each side. Remove chops and keep warm. Pour broth into skillet, increase heat and deglaze skillet by scraping loose browned bits on bottom of pan. Add ginger and cook, stirring frequently, 2 minutes. Stir in mustards and green onions. Season with salt and pepper. Spoon sauce around chops and serve.