In a mustard cream sauce.
From the box of L.R. from Winston-Salem, North Carolina.
Cook in oil; brown. Cover with screen. When done, remove; add more oil to leftover oil.
Sprinkle flour over drippings; scrape drippings.
Add chicken stock (white wine optional).
Add Dijon mustard or any other but not hot dog mustard.
Add heavy cream [(ah!)?] and pepper. Return pork chops, heat and pour into dish.