Is it really only Tuesday? I have crammed so much into the last two days that my body is screaming FRIDAY but my jam packed calendar is telling me otherwise. Look forward to a post that I’ll put up tomorrow with more details about my book – including an actual release date! Yes, I’m teasing you a bit but hopefully that means you will check in with me tomorrow for all the juicy details.
Now let’s talk pork chops. John made a meal last night that was so impressive that I had to share his recipe with you all. I did not help that much except for to make a few small suggestions in order to keep the house from burning down. Why do men like to cook everything on high?? Sorry babe, I couldn’t help it. : ) Here’s John’s recipe proving once again that what you have on hand is usually all you need to make a delicious meal without a lot of time spent in the kitchen.
- 4 pork chops, ¼-inch thick
- Salt and pepper, to taste
- ½ cup Dijon mustard
- 1 teaspoon mustard powder
- 1 teaspoon dried french thyme
- 1 teaspoon crushed garlic
- 1 tablespoon coconut oil
- Preheat oven to 425°F. Season pork chops lightly with salt and pepper. In a small bowl, combine mustard, mustard powder, French thyme, and garlic; mix well and spread evenly over both sides of the chops. Heat the oil in a large skillet over medium-high. Add the chops and brown for 2 minutes per side. Transfer your skillet to the oven and cook for an additional 5-8 minutes, until no longer pink and cooked through. Serve over sauteed baby spinach.