Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper. Mix the flour, salt and mustard and dredge the chops in the mixture, shaking off the excess. Heat the oil in frying pan ...
Slice the chops into thick chunks and serve with the apple pie and olive sauce. Spoon any resting juices over the meat. Marcus recommends Mangalitza pork, which has rich, dark meat. If you can’t ...
Cook for 2 minutes, turning them in the sauce, or until the ... cider vinegar and whole-grain mustard enhances these familiar fall tastes. 1. Sprinkle the pork chops on both sides with salt ...