This is a bit of a slap dash recipe. I gather from the recipe that you can cook the chops through in the pan or bake in the oven as in the directions. The recipe is handwritten and on the back in an old government job posting from 1980.
butter or margarine
pork chops
garlic
water
white wine
Dijon mustard
evaporated milk or cream
pork chops
garlic
water
white wine
Dijon mustard
evaporated milk or cream
Heat some butter or margarine and brown the pork chops with a touch of garlic. Remove and place in a casserole dish. To the browning pan add ~ 1/2 c water, a splash of wine (vino) and boil 2-3 minutes. Stir in mustard to taste. Add some milk or cream (Mum's directions call for cat's milk!). Pour over the chops and cook in a 350ºF oven for 20-30 minutes, covered. Serve with rice.
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