So I tried this and I love it! I think key is to marinade chops in mustard for several hours then dredge in flour,wash with an egg batter then re-dredge in flour.This helps keep the "mustard crust" from falling off in the pan frying process.Also while pan frying no matter the topping it's best not to turn the meat more than once, it's hard but wait the 7 to 9 minutes before turning, too soon and it will mess your crust right up! Sooo to whomever said cook until the juices run clear, obviously has not cooked with a sauce. Hello!?! How are you supposed to see the "clear" juices running out of the meat if you can't even see the meat? Timer folks. I hate using a timer but when I can't see the meat it's very important. They can say 3 minutes per 1/4 in cut of meat BUT do you have your ruler out measure your meat cut? I don't, so start with the above rule of thumb then trial and error it with a timer until you get it just right then WRITE DOWN HOW LONG IT TAKES! :) I used 2 inch chops and this recipe took me about an hour and a half give or take from beginning to end. I used Cream of chicken as I had no chicken and stars. I added 3/4 of a can of milk to the soup so it wouldn't simmer dry also allows the mustard flavor to shine thru.I added 1 minute rice to the chops after i added the soup.Because my chops were so thick I needed to add some liquid to my sauce at the end, I simply whisked more milk into the leftover can and added as needed. Other then that no changes and I LOVED IT!
Was this review helpful?
1 user found this review helpful
So I tried this and I love it! I think key is to marinade chops in mustard for several hours...