Pan-Fried Pork Chops with Honey Mustard

This recipe is easy and tasty. I make this whenever I have pork chops and everyone loves it.

8 pork chops (thinly sliced and trimmed well)

1/2 cup wine vinegar

1 teaspoon dried tarragon leaves

1 teaspoon  honey mustard

seaasoned salt

Canola oil

Heat fry pan and add enough oil to lightly cover bottom. Add pork chops which have been sprinkled with seasoned salt and dried tarragon leaves, and brown quickly on both sides (until juice no longer runs pink). Add  honey mustard to small amount of vinegar to blend well, and then add to remaining vinegar. Pour over pork chops and simmer until done (only a few minutes). ENJOY!         Priscilla

Tarragon (Artemisa dracunculus)

Leave a Reply