In a mustard cream sauce.
From the box of L.R. from Winston-Salem, North Carolina.
Cook in oil; brown. Cover with screen. When done, remove; add more oil to leftover oil.
Sprinkle flour over drippings; scrape drippings.
Add chicken stock (white wine optional).
Add Dijon mustard or any other but not hot dog mustard.
Add heavy cream [(ah!)?] and pepper. Return pork chops, heat and pour into dish.
Made this recipe last night. Used an outmeal Stout instead od white wine. Also added some garlic and fresh thyme. Big hit with the family.