Dad's Pork Chops

Author Sarah Fragoso


  • 4 pork chops 1/4-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


  1. 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 sauted baby spinach.