A friend of my mother’s made this for us many years ago, and I love it SO HARD! When we went practically vegetarian, this dish was one of the hardest for me to give up, so I made a vegetarian version. Is it the same? Well, no. Is it better or worse? Well, if meat makes you queasy, it’s better; if not, not.
Mustard Chops (original)
- pork chops
- prepared mustard
- Jane’s Krazy Mixed-Up Salt
- oil for frying
- canned cream of mushroom soup
Spread a little mustard on the chops. –NOT TOO MUCH! ARE YOU NUTS? SCRAPE SOME OF THAT OFF!– That’s better. Just a schmear. Mix flour and salt and dredge the chops in it. Heat the oil and brown the chops on both sides. Drain off any oil/fat. Pour (or, as the case may be, glop) the soup over the chops. Reduce heat, cover, and cook slowly for about 30 to 45 minutes, depending on the thickness of the chops.
I usually served this with mashed potatoes or noodles to get the most mileage out of the sauce made by the soup.
Mustard Chops (without the chops)
Heat some butter or vegan margarine in a saucepan. Stir in some flour, prepared mustard, and Jane’s Krazy Mixed-Up Salt. Cook, stirring, until the flour has browned. Add the soup and stir until thoroughly mixed and heated. Add milk or water, if necessary. Serve over noodles.
I topped it with a little shaved cheese, and made roasted Brussels sprouts with almonds to go with it.
Not bad. Not bad.
A WRITING PROMPT FOR YOU: A character tweaks an old recipe with unintended consequences.