! Med. Shallot, thinly sliced into rings
2 tsp dry mustard
2 tsp sugar
¼ cup white wine vinegar
½ tsp Perfect Spice
4 Bone in Pork Chops (thick)
Very Generous Perfect Pepper
3 Tbsp Olive Oil
1 Tbsp Dijon Mustard
2 Tsp Honey
1 Bunch of Mustard Greens or Beet Leaves
Place Shallots and Mustard in a small bowl
Place Vinegar, salt and water (2 tbsp) in a small sauce pan to boil. Stir to blend and pour over Shallot mix. Set aside.
Pound Pork Chops between layers of plastic or wax paper so they are relatively thin. Season with the Perfect Spice.
Add 3 Tbsp of oil to large sauce pan, Add well seasoned meat and cook to med-well or personal taste.
Remove from heat to plate. Add the Mustard combination, cook on low heat. Scrape the bottom of the skillet and serve over the Pork Chops