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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Mustard Pork Chops Recipe

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This recipe for Creamy Mustard Pork Chops is from Our Family Cookbook - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless Pork Chops, 3/4 inch thick
1 1/2 Tsp Lemon Pepper Seasoning
1 Tbsp Butter or Margarine
1 (10.75 oz) can Campbell's Condensed Cream of Mushroom soup
1/2 Cup Sherry
1 Tbsp Dijon Mustard
1 Tbsp chopped Fresh Parsley
1-2 Cups real mushrooms - enough to cover bottom of pan cut up
Directions:
Directions:
Sprinkle chops with lemon pepper. Heat butter in skillet. Cook chops 10 minutes or until browned. Remove from pan, keep warm
Add mushrooms to pan, soup, sherry, mustard. Heat to boil.
Add pork chops and cover - cook 350 for 1 1/2 - 2 hrs.
Sprinkle with parsley.

 

 

 

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