Pork Chops

Ingredients Weight Measure
Pork chops, center cut (6 oz.) 16 - 6 oz.
Salt 1/2 Tbsp.
Pepper 1 Tbsp.
Flour 1 lb.
Vegetable oil 1 cup

Piquant Honey-Mustard Sauce

Ingredients Weight Measure
Classic yellow mustard 1-1/2 cups
Honey 3/4 cup
TABASCO® brand Original Red Sauce 1-1/2 oz.

Vegetable Mix

Ingredients Weight Measure
Green, red and yellow bell peppers 2 ea.
Onions, any color 2 ea.
Tomatoes 2 ea.
Vegetable oil 1 cup
Salt 1/2 Tbsp.
Pepper 1 Tbsp.
Green beans, fresh 1 lb.


  1. For the Pork Chops, salt and pepper the meat and dust it with the flour.
  2. Heat the oil in frying pan and cook pork chops until golden brown on the outside and white on the inside.
  3. Take out of pan and allow to rest and then cut in half horizontally to make a top and bottom piece.
  4. For the Piquante Honey-Mustard Sauce, mix the mustard and honey together. Add TABASCO® Sauce, fully incorporate and adjust sauce to personal taste.
  5. For the Vegetable Mix, julienne peppers and the onions and dice the tomatoes.
  6. Heat oil in sauté pan. Sauté peppers and onions together with salt and pepper until soft.
  7. Add tomatoes after the peppers and onions are cooked.
  8. Sauté the green beans separately in a little oil with salt and pepper. Set aside in a separate container from the other vegetables.
  9. To serve, coat the other vegetables with sauce and toss together.
  10. Remove top half of pork chops and cover bottom half with tossed vegetables. Place top half of pork chop on top of vegetables.
  11. Lay 10-12 green beans in a circle on each plate.
  12. Place 1 pork chop on top of the green beans, then sauce the top and garnish.

Yield: 16 servings