Horseradish Mustard Pork Chops
with Field Peas & Snaps
Prepare vegetables according to package directions; set aside. Meanwhile, combine flour and thyme in a shallow dish; salt and pepper to taste.
In small bowl combine onions, mustard and garlic. Remove � cup; set aside. Add milk and egg to bowl; mix until well combined. Dip pork chops in mustard mixture; coat with flour mixture.
In large skillet, heat oil over medium-high heat; saut� pork chops 4-6 minutes per side or until pork reaches an internal temperature of 155�F.
Remove pork chops from skillet; set aside. Add cooked vegetables and reserved mustard to skillet. Saut� until heated through (about 4-5 minutes). Serve with pork chops.
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