I thought you got it.

Dinner was made with "things we found around the house".

This recipe was not on our weekly menu list. It also wasn't on our radar for the week. But, neither husband nor wife had remembered to pick up a key ingredient for our planned entree. That sent us off to the freezer to see what we could find and prompted a recipe book search. The search ended with Dijon Pork Chops, providing we could find the rest of the ingredients. A well-stocked pantry came to our rescue and dinner was suddenly possible.

DIJON PORK CHOPS

2 pork chops
Shortening
Salt and pepper
1 1/2 tbsp Dijon mustard, divided
1/2 small onion, minced
1 pkg McCormicks pork gravy mix with 1 cup water
1/4 tsp marjoram
3 tbsp sour cream
1/2 tbsp lemon juice
2 tbsp white wine
1/2 can (4 oz) mushroom pieces, drained
1/2 tsp parsley flakes

Trim fat from pork chops and render in frying pan or use shortening to brown the pork chops. Salt and pepper pork chops and spread both sides with half of the mustard. Place in a cooking-spray coated baking dish in a single layer.
Sauté onion in frying pan juices for about 5 minutes. Prepare the gravy in the frying pan and add the remaining ingredients and heat. Pour sauce over pork chops and cover the baking dish tightly with foil. Heat in a 350 F oven for 40 to 50 minutes. Serve with sauce over steamed rice.


We served this with rice and the gazpacho.