Road Tested Living

Whole  Mustard Coated Pork Chops with Asparagus and Cabbage Salad with Walnuts and Red Onion

Whole Mustard Coated Pork Chops with Asparagus and Cabbage Salad

Here is this month’s recipe I did for the Rolling Strong Newsletter.  I am especially proud of this month’s recipe.  On a recent visit to my mother I got the opportunity to make this for her for the first time.  As mom has gotten older her tastes have changed and many of her favorite foods she no longer enjoys.  I was thrilled that she loved both the chops as well as the cabbage salad.  She even asked for some seconds which is very rare for her!!!

Whole Mustard Coated Pork Chops

This is one of those recipes I really enjoy because it is so versatile and can be easily altered with different meats depending on my preference that day.

Ingredients

  • Pork Chops (Or substitute in your preferred meat, chicken works wonderfully).
  • 1 tbsp of Whole Grain Brown Mustard per Pork Chop.
  • Dash of Garlic Powder
  • Dash of Onion Powder
  • Cajun Seasoning (Optional and add per individual taste)
  • Pinch of Black Pepper
  • Dash of Italian Seasoning
  • 1 tsp Olive Oil

Pre-heat pan over medium/low heat. Take your prepared meat and add your seasonings to each side before coating the entire slice of meat with a generous portion of mustard. Place into your pan and cook for 5 – 6 minutes per side, cover (allow some steam to be released as it cooks).

For those who are not familiar with the Pinch and Dash measurements.   A pinch is the amount of an ingredient that you can hold between your thumb and first finger (about 1/8 of a teaspoon.)  For a Dash that one is just a light sprinkle.  For me personally it is another way to day to taste, as a Dash can vary depending on who is doing it.

Cooking times may vary depending on thickness and type of meat used.

As a side dish, I like to add in either fresh asparagus or broccoli. Just before the meat is finished cooking, I move the meat to the side of my pan and toss in my vegetables with a dash of salt/pepper and occasionally season them with some cajun or other seasoning.

Just before completing your dish, I highly suggest splashing a small amount of water (about 1-2 teaspoons) into the pan to help loosen any cooked on bits at the bottom of the pan and tossing them in with your meat and vegetables to add flavor. Then tightly cover everything for about 3-5 minutes. This will finish off the meat and should turn the veggies out al-dente.

Feel free to serve with a salad. For a healthy dressing that will complement the flavors use a bit of olive oil and red wine vinegar or balsamic vinegar.

Copyright 2014 Tom “the truckerman” Kyrk.

 

 

 

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I have been driving in the trucking industry for 9 years working for a major over the road refrigerated carrier. In "previous lives," I have worked as a police dispatcher while in college for Geology and Sociology, spent time in restaurant kitchens, and spent 9 years in retail electronics. Of all my jobs, I enjoy probably enjoy driving the most, with cooking not far behind. During my time as a driver my weight went up and my health went down. In the last few years I have made the decision to start taking back my health. RoadTestedLiving.com chronicles my story, as well as that of other drivers. It will share tips and tricks that, if they work for professional drivers with limited time, space, and equipment, they should be able to work for anyone. It also allows me to share my passion for the trucking industry, and good food with others. Simply put, Road Tested Living is all about Learning to Live Well from Life's Lessons on the Road.

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