Ready in 45 minutes
Pungent mustards and ginger lace this sauted pork dish, making it a meal for adventurous souls.
In small bowl stir together flour with salt and pepper. Dust chops lightly with seasoned flour. Melt butter in large nonstick skillet over medium-high heat; brown chops, about 2-3 minutes on each side. Remove chops and keep warm. Pour broth into skillet, increase heat and deglaze skillet by scraping loose browned bits on bottom of pan. Add ginger and cook, stirring frequently, 2 minutes. Stir in mustards and green onions. Season with salt and pepper. Spoon sauce around chops and serve.
Republished with Permission, National Pork Council