After tweaking this basic recipe, I created pork chops that suit our tastes perfectly. First I seasoned the chops with seasoned salt, pepper, and garlic powder. Then I rolled the chops in flour and browned both sides of the meat in the oiled skillet. While the chops were browning I combined the dry mustard with a package of onion soup mix and a 14.5 ounce can of chicken broth (not soup). The chops were tender and perfectly seasoned. Just before serving I removed the pork chops and added a bit of cornstarch the thicken the sauce to create rich gravy. I served this with white rice and green beans and received a thumbs up from everyone at the dinner table. Thank you for sharing.
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After tweaking this basic recipe, I created pork chops that suit our tastes perfectly. First I...