a porkchop now
Do you ever see a recipe on TV and think to yourself, I'd like to try that now? As opposed to collecting and tucking away yet another dinner option. That was me last week; these are the porkchops. It wasn't as much of a glaze as I thought it would be but it did thicken up the longer it sat.
Actually, the first thing I wanted to say was that if you don't like Dijon mustard, you won't like this. Even with the orange juice and honey to cut it (ha--cut the mustard) it's still a very strong flavor. And like most skillet porkchop recipes, we still can't figure out how long to cook it.
But it was certainly worth trying again, maybe with the wild rice recipe that goes with it.
Actually, the first thing I wanted to say was that if you don't like Dijon mustard, you won't like this. Even with the orange juice and honey to cut it (ha--cut the mustard) it's still a very strong flavor. And like most skillet porkchop recipes, we still can't figure out how long to cook it.
But it was certainly worth trying again, maybe with the wild rice recipe that goes with it.
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