Cleaning out the Fridge and Pantry...

Pork Chops with "Cleaning out the Pantry" Artichoke Hearts and Mustard UnStuffing

Ingredients N Stuff

Preheat Oven to 350

Thin Sliced Pork Chops, rinsed and patted dry
Flour Dusting

UnStuffing
1 Can Artichoke Hearts, Chopped.
1 Onion
Olive Oil
Mustard Seed
Mustard Powder
Grey Poupon 1 Tablespoon
Grated Parmesan Cheese 1/3 Cup
Mayonnaise 1/3 cup
Sour Cream 1/4 cup
Lemon

Saute onions in olive oil. Sprinkle with Mustard Powder and Mustard Seeds. Add artichoke hearts and warm through.
Remove from heat and transfer to mixing bowl.
Add parmesan cheese and toss to coat. Mix in Grey Poupon, Mayonnaise, and Sour Cream. (You can use all mayonnaise if you don't have sour cream.) Squeeze lemon juice over and stir till well mixed.

Pork Chops
Dust chops in flour.
In large saute pan, saute over medium heat in olive oil, browning both sides.
Cook in batches with plenty of room in the pan, adding oil as needed.
Set aside when browned and cooked.

Baking

Layer Pork Chops in large Pyrex or Two if needed.
Top with heaping spoonfuls of "UnStuffing"

Bake at 350 for 25 minutes, till Lightly Browned.

Serve with your favorite veggie and a salad. (Roasted Brussels Sprouts shown here.)

Hoorah.