A Mustard Story

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.”’

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There is no doubt that this had mustard of the real kind in it.

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I used Chobani non-fat Greek Yogurt in place of the cream to make it w bit more healthy.

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As mentioned in previous posts, greek yogurt is so much healthier to sub in for many different ingredients.

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Fry up the pork.

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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


  • 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)


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

Tags: , , , , , , , , , , ,

Categories: Low Carb, Pork2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

7 Comments on “A Mustard Story”

  1. August 25, 2013 at 1:31 pm #

    My sides hurt from laughing so hard 🙂


  2. August 25, 2013 at 2:48 pm #

    now thats funny! However, your recipe didn’t sound that appetizing after your story.


  3. August 25, 2013 at 3:49 pm #

    Omg that mustard story cracked me and my 7 year old up – keep ip the great blog!


  4. August 25, 2013 at 5:06 pm #

    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.


  5. August 25, 2013 at 11:33 pm #



  6. Anne Bonney
    August 26, 2013 at 12:21 am #

    Great story. Great recipe. Hold the mustard.


  7. August 26, 2013 at 8:12 am #

    hilarious and gross all at the same time 🙂


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