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Meat
Misc. Pork
Pork Chop

Granny's Ginger Mustard Pork Chops

4 boneless pork loin chops, 3/4 inch thick
2 tablespoons flour
1 teaspoon butter
3/4 cup chicken broth
2 teaspoons minced fresh ginger
2 teaspoons Dijon-style mustard
2 teaspoons grainy mustard
4 green onions, minced
Salt and freshly ground pepper, to taste

Dust chops lightly with flour. Melt butter in nonstick skillet and sauté chops over medium heat until brown on both sides, about 2-3 minutes per side. Remove chops and keep warm. Pour broth into skillet, increase heat and deglaze skillet by boiling and scraping loose browned bits on bottom of pan. Add ginger and cook, stirring frequently, for 2 minutes. Stir in mustards and green onions. Season with salt and pepper. Spoon sauce over chops

Many countries in West Asia suffer from water scarcity, with Bahrain having less than 18% of the minimum threshold; yet, levels of water consumption are now very high, ranging from 300 to 1,500 litres a day per capita.

Granny's Ginger Mustard Pork Chops

Many countries in West Asia suffer from water scarcity, with Bahrain having less than 18% of the minimum threshold; yet, levels of water consumption are now very high, ranging from 300 to 1,500 litres a day per capita.