Brush chops on both sides with brandy, and sprinkle with salt. Brush chops on both sides with egg yolk; dredge in flour.
Sauté chops in oil in a heavy skillet over medium heat 4 minutes on each side or until golden brown. Drain. Set aside and keep warm.
Combine jelly and mustard in a saucepan. Cook over low heat, stirring constantly, until jelly melts. Spoon mixture over chops to serve.
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