Difference between revisions of "Mustard-glazed Pork Chops"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980. | This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
Revision as of 17:09, 1 April 2012
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980. From "Catsrecipes Y-Group"[1]
Ingredients
- 1 tablespoon vegetable oil
- 4 thin loin pork chops
- ½ cup Dijonnaise creamy mustard (a blend of mayonnaise and Dijon mustard)
- ¼ cup apricot preserves
- ¼ cup sliced green onions
- 1 tablespoon soy sauce
Directions
- In large skillet heat oil over medium high heat then add pork chops and cook until lightly browned on both sides.
- Remove chops from skillet and drain fat.
- In small bowl combine creamy mustard, apricot preserves, green onions and soy sauce then pour into skillet.
- Cook over low heat stirring until slightly thickened.
- Return pork chops to skillet turning to coat.
- Heat through.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
