1/2 cup spicy mustard or more if you feel like you need it
salt and pepper
1 to 2 tablespoons of olive oil
Optional if you want a sauce:
1/2 cup chicken stock
2 tablespoons butter
Preheat a cast iron skillet on medium heat.
Salt and pepper the pork chops.
Even distribute 1/2 cup of the mustard on both sides of the port chops. Let sit for a couple of minutes.
Add the oil to you cast iron skillet and cook the pork chops until they are cooked to your liking. I don't like mine pink in the middle. Feel free to also bake this in the oven. I have done that and it comes out very good. I bake them at 375 for about 35 minutes or until they are not pink in the middle.
If you want a sauce, remove the pork chops to separate plate.
Add the chicken stock and cook for 8 minutes or so until it reduces.
When the sauce is reduced and a little thick, turn the heat off and add the butter. If you want, you may add 1 to 2 tablespoons of spicy mustard as well. Add the pork to the sauce and turn on both sides until coated.
What they look like if you do make the sauce:
