Dijon Peppered Pork Chops

Here's a dish I think you will find simple to make and very pleasing to the palate. I like to use a rib eye cut pork chop for this but any boneless pork chop will work. Of course the size is entirely up to you but I find a cut that weighs about 5 or 6 ounces to be about right. You should be able to get this at most stores but I prefer to go  to a meat counter where I can choose the cuts I want and have things cut to my specifications if I so desire. Doing this insures freshness and of course you know you're getting what you want. For this dish of course you will need some boneless pork chops, also you will need Dijon mustard, fresh ground black pepper, granulated garlic and dried parsley flakes. You will need a little olive oil also to cook the pork chops in. I omit any salt as I find the Dijon mustard to have plenty. First smear the pork chops with a generous amount of Dijon mustard being sure to cover both sides. Next season to taste with the garlic using a little or a lot as you desire and then grab your pepper mill and start grinding that pepper. Again you can use a little or a lot depending on your taste. I like to use quite a bit but you must remember the more you use the hotter it's going to be. Also keep in mind that it is called peppered pork so be sure to use enough to live up to the name. Add a little parsley, press it all in a little and you are ready to go. Heat your skillet to a medium high heat, add just enough oil to coat the skillet lightly and place the pork chops in the skillet. You will want to cook the chops about 7 or 8 minutes on each side and as you can see this will give you some nice color on your pork and I'm sure after that amount of time your chops will be done. I served this up with some steamed green beans and roasted potato crisps. The potatoes are great and easy to do also. Slice your potatoes about an eighth of an inch or so, toss them in a little oil with fresh ground black pepper, granulated garlic, dried parsley flakes and a little Cajun spice. Lay them out flat on a cookie sheet and bake at 400 degrees for 45 minutes to an hour. They will get nice and crunchy and go well with the pork. If you don't like them to be real crisp just cut back on the time a little. Either way you now have a nice meal that I'm sure your family will definitely enjoy!!!