And now for a little inappropriate humor….
As ham sandwiches go, it was perfection. A thick slab of ham, a fresh bun, crisp lettuce, and plenty of expensive, light brown, gourmet mustard. The corners of my jaw aching in anticipation, I carried it to the picnic table in our backyard, picked it up with both hands but was stopped by my wife suddenly at my side.
”Hold Johnny (our six-week-old son) while I get my sandwich,” she said.
I had him balanced between my left elbow and shoulder and was reaching again for the ham sandwich when I noticed a streak of mustard on my fingers. I love mustard. I had no napkin. I licked it off. It was not mustard. No man ever put a baby down faster. It was the first and only time I have sprinted with my tongue protruding. With a washcloth in each hand I did the sort of routine shoeshine boys do, only I did it on my tongue. Later (after she stopped crying from laughing so hard) my wife said, ”Now you know why they call that mustard ‘Poupon.”’
There is no doubt that this had mustard of the real kind in it.
I used Chobani non-fat Greek Yogurt in place of the cream to make it w bit more healthy.
As mentioned in previous posts, greek yogurt is so much healthier to sub in for many different ingredients.
Fry up the pork.
A delicious dish!
Pork Chops with Mustard Cream Sauce
Prep Time: 3 minutes | Cook Time: 14 minutes | Makes: 4 servings (serving size: 1 pork chop and 2 tablespoons sauce) | Difficulty: Easy
Ingredients:
- 4 (4-ounce) boneless center-cut loin pork chops (1/2 inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 2/3 cup fat-free half-and-half or 6 oz Chobani non-fat Greek Yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- Chopped fresh parsley (optional)
Directions:
1. Sprinkle both sides of pork with salt and pepper.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 4 to 5 minutes on each side or until lightly browned and done. Transfer pork to a serving plate, and keep warm.
3. Add broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard, and lemon juice. Reduce heat, and simmer, uncovered, 6 minutes or until sauce is slightly thick. Spoon sauce over pork; sprinkle with parsley, if desired.
Serve with: Roasted Potato Wedges
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000104911
Rantings of an Amateur Chef 
My sides hurt from laughing so hard 🙂
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now thats funny! However, your recipe didn’t sound that appetizing after your story.
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Omg that mustard story cracked me and my 7 year old up – keep ip the great blog!
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Still chuckling over your story!! I will be making your recipe this week as I have everything on hand. Woo-Hoo. potato wedges and coleslaw as side dishes, YES.
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Wonderful!
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Great story. Great recipe. Hold the mustard.
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hilarious and gross all at the same time 🙂
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