May 7, 2007
Porkchops with Mustard Sauce
- 3 tbsp cider vinegar
- 1 1/2 tsp honey
- 1 tbsp dijon
- 1 tbsp worcestershire sauce
- 1/4 tsp tabasco
- sea salt and cracked pepper
- olive oil
- 2 pork chops
- Combine the vinegar, honey, dijon, worcestershire, and tabasco. Mix well and set aside.
- Season the porkchops with salt and pepper.
- Heat some olive oil in a skillet and panfry the porkchops. Remove from the heat and pour on the sauce. Let rest 5 minutes.
- Serve.
good