Light Cooking Week

I only managed to cook one meal home last week (10/7), and it was a very simple dinner.  Pork Chops with Mustard Crumbs, page 482, brought me back to the Gourmet Cookbook. These are basic breaded pork chops, but with the added twist of rye crumbs over a mustard coating. It was quite tasty.  I admit I cheated my side dishes this evening with frozen Cauliflower, and (GASP) instant mashed potatoes.  I invented my own pan pork gravy though from the pan juices form the pork, so this helped to disguise the use of powdered potatoes.