Crispy Pan-fried Cholula Mustard Pork Chops Recipe (7 Ingredients, 15 Minutes) by Donna John

When my husband and I head to our deer lease, there are a few food items and recipes he requests almost every time. We take a big pot of my chicken and dumplings, a big pot of Texas chili, sausage links, flour tortillas, a bottle of Cholula and yellow mustard. He'll cook the sausage on the grill, wrap it in a flour tortilla and add lots of Cholula hot sauce and yellow mustard. After trying one, I discovered that Cholula and yellow mustard are a match made in sauce heaven. Delicious! That was the inspiration for this crispy pan-fried pork chops recipe.

These skillet pork chops cook up in about 10 minutes, and you only need a few staples to make it for dinner tonight. Here is your short shopping list for this high-protein recipe: bone-in pork chops (check out the health benefits of pork), yellow mustard, Cholula hot sauce, flour (self-rising is best, but all-purpose or gluten-free flour will work), garlic powder, onion powder and a cooking oil for pan frying.

I use Cholula brand hot sauce because it's my husband's favorite. He doesn't like too much spice, and this brand of hot sauce has less heat. You could use any hot sauce you like, such as Frank's RedHot, Louisiana Hot Sauce or Tabasco Sauce.

Serve these crispy, juicy skillet pork chops as a high-protein dinner with your favorite side dishes. I served mine with a salad and fresh broccoli. Be sure to read about the health benefits of protein as you enjoy the juicy pork chops!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 to 10 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

• 2 pork chops, bone-in
• 2 tablespoons yellow mustard
• 2 tablespoons Cholula hot sauce (or your favorite hot sauce)
• 1/4 cup self-rising flour (or all-purpose flour or gluten-free flour)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• cooking oil, for frying

Here's how to make it: 

1. Put the yellow mustard and Cholula hot sauce into a shallow dish.
   
2. Stir to combine. Put the pork chops into the mixture, turning to coat them completely. (If you have time, let the pork chops sit in the marinade for 15 to 30 minutes, and up to overnight. If you don't have time, no worries!)
   
3. Stir together the flour, garlic powder and onion powder on a plate. Season with salt and black pepper, if desired. (I added black pepper but no additional salt.)
   
4. Heat a thin layer of cooking oil in a skillet over medium heat. Dredge the pork chops in the seasoned flour. Place in the hot oil. Cook on the first side until golden and crispy, about 3 to 4 minutes.
   
5. Flip the pork chops over and continue to cook until pork chops are cooked through, about 4 to 6 minutes longer, depending on the thickness of your pork chops. Pork is cooked through at 145 degrees F internal temperature on a food thermometer.
   
6. Serve. Store any leftover pork chops in an airtight container in the fridge. This recipe can easily be doubled to serve four.
   

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