2 T canola oil
6 six oz boneless center-cut pork chops, trimmed of any fat
1 t Dijon mustard
1 T red-wine vinegar
2 T light-brown sugar
1 T Worcestershire or soy sauce
1 t garlic salt
Sprigs fresh parsley for garnish
- Heat oil in a large heavy-bottomoed skillet over medium high heat. Brown pork chops on all sides. 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover and cook until tender, about 1 hour.
- Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
Note: Recipe from “Southern Country Cooking from the Loveless Cafe” by Jane and Michael Stern