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HORSERADISH MUSTARD PORK CHOPS

with Field Peas & Snaps

Active Time : 20 minutes
Total Time : 50 minutes
Serves : 6 servings
INGREDIENTS
  • 1 16 ounce package frozen field peas with snaps
  • 1 cup all-purpose flour
  • 1 teaspoon organic dried thyme leaves
  • 1/2 cup chopped onion
  • 1/2 cup horseradish mustard
  • 2 teaspoons chopped garlic
  • 1/4 cup milk
  • 1 large egg beaten
  • 6 (1-inch thick) bone-in pork chops
  • 2 tablespoons pure vegetable oil
  • - kosher salt
  • - ground black pepper
DIRECTIONS

Prepare vegetables according to package directions; set aside. Meanwhile, combine flour and thyme in a shallow dish; salt and pepper to taste.

In small bowl combine onions, mustard and garlic. Remove � cup; set aside. Add milk and egg to bowl; mix until well combined. Dip pork chops in mustard mixture; coat with flour mixture.

In large skillet, heat oil over medium-high heat; saut� pork chops 4-6 minutes per side or until pork reaches an internal temperature of 155�F.

Remove pork chops from skillet; set aside. Add cooked vegetables and reserved mustard to skillet. Saut� until heated through (about 4-5 minutes). Serve with pork chops.