6 servings

Preparation time: 10 minutes

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Step 4

Note: We used Hot Shot Tropical Fruit Schnapps.

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