It’s actually really simple and easy, and glazed is a misnomer because I don’t know another word, and it works best with bone-in country style ribs. So, either salt and pepper your desired cut of pork beforehand, OR you can put the s&p in the mustard. Not sure which I prefer. Pre-heat your pan; I like cast iron. Liberally baste your pork with Dijon mustard (I have tried other varieties, and dijon works the best). Fry them up in the pan. You will lose a lot of the mustard crust to the pan, and I have not figured out a way around this. That said, the mustard caramelizes in the heat, and you get a wonderful mix of sweet and savory at just the right ratio. That’s basically it. It’s my favorite way to do Country Style ribs.
Mustard glazed pork chops and fettuccine Alfredo with spinach.
(Really, SwiftKey??)
Mustard-glazed pork chops sounds amazing. I’m gonna need an update on this one.
It’s actually really simple and easy, and glazed is a misnomer because I don’t know another word, and it works best with bone-in country style ribs. So, either salt and pepper your desired cut of pork beforehand, OR you can put the s&p in the mustard. Not sure which I prefer. Pre-heat your pan; I like cast iron. Liberally baste your pork with Dijon mustard (I have tried other varieties, and dijon works the best). Fry them up in the pan. You will lose a lot of the mustard crust to the pan, and I have not figured out a way around this. That said, the mustard caramelizes in the heat, and you get a wonderful mix of sweet and savory at just the right ratio. That’s basically it. It’s my favorite way to do Country Style ribs.
Ah, Swiftkey just wanted something themselves, that’s okay.
Weird that you have different votes in your view though, I see 27 up, 2 down.
Edit: wait, geico is insurance? Be safe op, Swiftkey may be warning you….