This excellent recipe was originally given to us by Yvonne Silver
back in the "early" days of Prodigy.

PORK CHOPS WITH MUSTARD SAUCE

1 Tbsp vegetable oil
4 (1 inch thick) center-cut loin pork chops (about 1-3/4
    lbs.)
1 Cup chicken broth
1/2 Cup sliced green onions
1/2 tsp dried thyme leaves
2 Tbsp. Dijon mustard
1 Tbsp. all-purpose flour
1 (5 oz) can evaporated milk

Cook chops in oil over med-high heat, uncovered, 5-6 min.,
turning once, until browned. Drain off fat; add chicken
broth, onions and thyme. Bring to a boil reduce heat, cover
and simmer about 15 minutes, turning chops once, until meat
nearest bone is no longer pink and chops are tender. Remove
chops to serving platter. Remove skillet from heat. Mix
mustard and flour; stir into broth in skillet until
blended. Whisk in milk. Bring to boil over med heat; reduce
heat and boil gently 3 to 4 min. until thickened and
smooth. Spoon some sauce over chops and serve remaining
from gravy boat.    4 servings.  

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
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