CHOPS ‘N CUKES

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CHOPS ‘N CUKES

2 lb. pork loin, sliced into chops
2 med. cucumbers
6 oz. coarse grain mustard
2 tbsp. butter
1/2 c. flour
Salt to taste
1/2 c. milk

Remove excess fat from chops. Pound meat to “pancake” thickness. Dip in milk; lightly flour and salt. Coat with half the mustard. Set aside.

Peel the cucumber; slice into halves, then quarters. Remove seeds. Cut quarters lengthwise to julienne strips. Toss with remaining mustard. Set aside.

Heat skillet to medium-high; Melt the butter. Add the chops and cook until done. Lower heat to medium, add cucumber and cover.
Serve when the cukes are heated through.

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