Preparation time: 10 minutes

Recipe by Southern Living September 1998

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Yield:
6 servings
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Ingredients

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Directions

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  • Drizzle pork chops evenly with olive oil, and rub all sides with crushed peppercorns.

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  • Melt 1/4 cup butter in a large skillet over medium-high heat; stir in dry mustard and onion salt. Add chops, and cook 2 to 3 minutes on each side or until done. Remove from skillet, and keep warm.

  • Melt remaining 1/4 cup butter in skillet; stir in schnapps, cilantro, and Worcestershire sauce. Pour over chops. Serve with Mango Salsa.

  • Note: We used Hot Shot Tropical Fruit Schnapps.

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