This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.

Ingredients Edit

Directions Edit

  1. In large skillet heat oil over medium high heat then add pork chops and cook until lightly browned on both sides.
  2. Remove chops from skillet and drain fat.
  3. In small bowl combine creamy mustard, apricot preserves, green onions and soy sauce then pour into skillet.
  4. Cook over low heat stirring until slightly thickened.
  5. Return pork chops to skillet turning to coat.
  6. Heat through.

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