Pork Chops with Onions

Because of its antibacterial properties, mustard does not require refrigeration. 

 

It will not grow mold, mildew, or harmful bacteria. Unrefrigerated mustard will lose pungency more quickly, and should be stored in a tightly sealed, sterilized container in a cool, dark place. Mustard can last indefinitely, though it may dry out, lose flavor, or brown from oxidation. Mixing in a small amount of wine or vinegar will often revitalize dried out mustard. Some types of prepared mustard stored for a long time may separate, causing "mustard water", which can be corrected by stirring or shaking. If stored for a long time, unrefrigerated mustard can acquire a bitter taste.

By http://en.wikipedia.org/wiki/Mustard_%28condiment%29#Dijon_mustard

Pork Chops with Onions

Recipe adapted from Paula Deen

Ingredients:

4 boneless pork chops

salt and pepper, to taste

2 tablespoons vegetable oil

1 1/2 cups onions, sliced

1 cup beef broth

1 tablespoon parsley

1 tablespoon spicy mustard

1 teaspoon paprika

parsley for garnish, optional

Directions:

Season pork chops with salt and pepper.

In a large skillet, heat oil over medium high heat. Add pork chops and cook until browned, 4 to 5 minutes per side.

In a small bowl, combine the beef broth, parsley, mustard, paprika, onions, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally. Garnish with parsley, if desired. Enjoy!

Serve with cooked rice or mashed potatoes.

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