Ingredients
½ tsp salt
½ tsp garlic powder
½ tsp ground black pepper
6 pork chops, ½-inch thick, boneless, skinless, and tenderized
1 cup all-purpose flour
¼ cup vegetable oil, or canola oil
½ cup grain mustard
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground ginger
1 tbsp apple cider vinegar
1 tsp brown sugar
yellow mustard, prepared
mixed vegetables, roasted, or cooked to your preference
mashed potatoes, or cooked to your preference
Preparation
Combine all ingredients for the brown mustard. Mix until sugar has dissolved and spices have evenly incorporated. Set aside.
Combine the salt, pepper, and garlic powder then set aside.
Layer the pork chops onto a baking sheet. Spread roughly 1 tablespoon of mustard evenly on both sides of the pork chops then, season with the salt mixture.
Heat up a large skillet with oil and transfer the flour onto a flat dish. Dredge the pork chops in flour, then place them into the skillet with oil.
Pan-fry the pork chops for roughly 3 to 5 minutes on each side or until golden brown and fully cooked.
Drain on a rack lined with paper towels then serve together with ¼ cup each of the vegetables and potatoes, and 1 tablespoon of mustard on the side.
