Reserve 1/4 cup of broth. Add enough water to remaining broth to equal 2 1/4 cups. In a pot, mix broth mixture with 1 tsp of lemon pepper over high heat. Bring to a boil, stir in rice. Cook on low, covered, until tender. About 20 minutes.
Stir in scallions. Rub chops with remaining lemon pepper. In a non-stick skillet, heat 1 Tbsp of oil over medium-high heat. Add chops. Cook, turning once, until no longer pink. About 6-8 minutes per side. Remove, keep warm.
Stir mustard into skillet. Add reserved broth. Bring to a boil over high heat. Turn down to medium heat and cook for an additional minute. Return Chops and juices to skillet, cook until sauce thickens, 1 minute.
Serving
Suggestions
Serve over rice
Originally Submitted
6/2/2015
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