Leo,
This sounds awesome. Question though.. approximately how much of each of the
seasonings do you use? And, what do you generally serve with it?
Thanks!
lucy

"Leo Scanlon" > wrote in message
oups.com...
>
> We usually have this once a week. It's delicious, inexpensive, and
> nearly foolproof.
>
> Pork Chops with Mustard-Cream Sauce
>
> 4 thin boneless thin-cut pork chops (or use thicker boneless chops and
> fry longer)
> Mixture of garlic powder, basil or oregano, salt, and pepper
> 1-2 Tbs. Olive oil
> Sour cream
> Dijon mustard (Gray Poupon preferred)
>
> 1. Using medium-high heat, heat a medium size frying pan on the stove.
>
> 2. While the pan is heating, sprinkle half of the spice mixture on one
> side of the pork chops.
> 3. When the pan is hot, pour in the olive oil and let it heat up for a
> minute or so.
> 4. Put the pork chops in the pan, spice side down.
> 5. Sprinkle the rest of the spice mixture on the pork chops.
> 6. Fry the chops for about 4 minutes on one side, then turn them and
> fry the other side for 3 minutes,
> 7. Remove the pork chops from the pan and take the pan off the burner.
> Leave the oil in the pan!
> 8. Put 2-3 heaping tablespoons of sour cream into the pan.
> 9. Put a teaspoon or so of mustard into the pan.
> 10. Stir the sauce until everything is well blended. Then pour the
> sauce over the pork chops.
>
> Enjoy!
> Leo
>