Honey Mustard Salmon (2 ways)

On Sunday’s after church normally we eat whatever we cooked for dinner Saturday for lunch. Yesterday we ate Lunch at 4 because we were in Kirtland being tourists during lunch and then each had half of a leftover steak at 8:30 followed by popcorn and then ice cream cones. Yes we are healthy. Thank you. No leftovers of any of that for lunch. So we popped this in the oven when we got home and had it with some delicious minute rice. Yum.

This is “two way” salmon because you can either grill it or bake it depending on time or weather or preference or status of grill ownership or…okay there are no more “or’s”! We have grilled it and now we don’t have a grill so we baked it…both delicious.

You need:

1-2 pounds of filleted Salmon

First mix all of these ingredients in a bowl to make a Marinade:

2/3 cup honey
3 tablespoons spicy brown mustard
1 large clove garlic grated/or minced finely
1/2 tsp basil
1/4 tsp of sea salt
Pinch of black pepper

Put Salmon in a zip lock bag and add the marinade. Massage it into the salmon and refrigerate for about 1 1/2 hours.

Once your meat is marinated it is now time to cook it!

Grilling Instructions:
Meanwhile heat up your grill to medium high.

Place your salmon skin side down on the grill. If your salmon has no skin place it on some aluminum foil. Grill for 15-20 minutes depending on the thickness of the salmon. When it is finished it should flake easily with a fork.

Baking Instructions:

Pre-heat your oven to 450. Place salmon skin side down on a baking sheet and bake for 15-20 minutes also depending on thickness of the salmon. Once again it will be flaky when done.

Tips from Kj:

I like to put this in the broiler for about a minute after its done baking because the sauce gets caramelized and delicious!

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Streusel Topped Banana Muffins

I love breakfast. It is awesome. Sugary Cereals, Waffles covered in syrup and whipped cream, crepes filled with strawberries and chocolate syrup, pancakes with peanut butter and jelly on them, cinnamon toast and….I could go on and on and on. It is one of my favorite meals of the day. I also like having it for dinner. Yum!

When I was dating Mark I thought I knew pretty much everything about him. Then we got married. And I learned he doesn’t really like BREAKFAST!!! He hardly ever eats anything in the morning…sometimes waiting all the way until 12 to eat anything. Aka Lunch. What? On top of that he especially doesn’t like it for dinner…Double What? I was crushed. “I thought I knew you!” I yelled at him. “I can’t believe you deceived me!” (Okay really I DID NOT yell those things. haha) But I couldn’t believe he didn’t love one of my favorite meals of the day. I have now made it my mission to get him to eat breakfast at least 4/7 days a week. It is hard people but it makes me feel better knowing he is eating in the morning (I literally feel anxious about the fact that he doesn’t) So I try to come up with irresistible things for him to eat. I finally made these:

For the muffins you need:

2 Cups Flour
3/4 Cups Sugar
1/2 Cup Brown Sugar
1 tsp baking soda
1/2 tsp Salt
1 1/2 tsp Cinnamon
1/2 Cup Almond Milk
2 Cups Mashed Bananas
1/4 Cup Oil
2 Tbsp Syrup
1 tsp Vanilla

Mix together in bowl. No rhyme or reason required. Just toss it in and mix! Then make this:

Streusel Topping:

1 Cup Oats
1/3 Cup Flour
1/3 Cup Brown Sugar
1/4 tsp. Baking Powder
1/8 tsp. Baking Soda
3 Tablespoons Butter

Put muffin batter in cupcake liners or just spray your muffin pan before pouring the batter in. Then sprinkle streusel topping all over the tops of the muffins.

Bake at 350 for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Tips from Kj:

Double Streusel topping anyone? I like to make a little extra topping and really smother those babies! The topping is SO GOOD I could eat it plain. (Who am I  kidding? I do. It makes me happy.)

Best served warm with some butter. Yum!

You can also make this into bread. Just put it in a loaf pan, cover with topping and bake at 350 for about 1 hour.

Also in case anyone was wondering. Now that I have a baby boy I plan on having many breakfast for dinner nights with him. Mark can go get fast food or something but we are having waffles!! haha Pin It

Onion Chicken

Whenever we go to California my Mother In Law makes the most amazing food for us. I feel like we are feasting every single day we are there. This last year was a little different because she had to plan special things for just me to eat while everyone else ate the normal deliciousness. But trust me I was not hurting for anything delicious. The food she prepared was so so yummy! The very first night she made me Chicken with Onions. I had never had this before and let me tell you it was my new favorite way to have chicken. So simple and delicious! I asked her how she made it and she told me. I added a little garlic powder and used some cooking wine we had left over and mmmmm yum! It was so good we are having it again next week.

All you need is:

2 Boneless Skinless Chicken Breasts
2 Tablespoons Butter (I used my soy free butter)
Garlic Powder
Salt
Pepper
One onion cut into strips
1/2 Cup Cooking Wine or Chicken Broth

Here is what you do:

Season Chicken with salt, pepper, and garlic powder on each side. I just did a few shakes here a few shakes there type of deal.

Sautee 1 sliced  Onion over medium heat (Slice into strips) in 2 tablespoons of butter until onion is nice and golden and caramelized. Remove onion from skillet but leave remaining butter.

Add the cooking wine or broth to the pan and sauté chicken for about 10-12 minutes or until cooked through turning half way through to brown on both sides. Add the onions back into the pan and serve chicken with onions on top.

Tips from Kj:

I am always game for adding mushrooms to things like this. Adding some mushrooms would be the perfect touch! Or any vegetable really.

Add a little garlic in with the onions! Yum!

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Mandarin Chicken

I love Mandarin Chicken at Panda Express…the only problem is that I have a HARD time with fatty pieces of chicken…or of anything for that matter. Sometimes at Panda the mandarin chicken has fatty pieces. But they are disguised!! So I’ll be happily eating my chicken and then eek I am chewing on a piece of fat. Haha Anyone who knows me knows that I can’t handle that. One. Little. Bit. Instead I die. I am so picky about my meat eating that if we are having KFC Mark picks all of the chicken off of the bone to me and puts only the completely white pieces on my plate. In general if meat has bones in it,  I won’t eat it. It is something I get teased about a lot but it is just part of who I am.
I have mentioned this before I think probably 3 times now that we can’t go out to eat Chinese food because of Jayden’s allergies and Chinese being full of Soy. So yay no fatty panda Mandarin Chicken. I don’t have to worry about it! But if you only knew how much I ADORE Panda Express. Chinese food is my best friend. And I miss it. Yesterday we were craving Chinese and I told Mark to choose one recipe from Panda and I’d try to re-create it.
Enter tonight's dinner. I made enough for us to have this twice. We ate both dinners worth in ONE night. It was amazing, delicious, wonderful, fabulous, and I am making it again tomorrow!

I had to make a home made “soy sauce’ for this and this is how I made it. It actually worked great!

Soy Sauce:
1 1/2 Cups Water
1/8 tsp garlic powder
4 Tbsp Beef Broth
4 Tbsp Balsamic Vinegar
2 tsp Corn Syrup
1 tsp Brown Sugar
1/4 tsp Ginger
Shake of Pepper

Mix all together and simmer for about 10 minutes in a saucepan. You can use this in any recipe that calls for Soy Sauce!

Now for the Ingredients for the Mandarin:

2 Chicken Breasts Cut into Strips and Seared (We used our George Foreman Grill but you could brown them in the pan before mixing the sauce)
In a saucepan mix the following ingredients together:
1/4 Cup Soy Sauce (Or your substitute)
1 Tablespoon Orange Juice
2 Cloves Minced Garlic
1/8 Tsp Ground Ginger
1/4 Cup Water
2 tsp Corn Starch
2/3 Cup Sugar
Add the chicken breasts and simmer for about 10 minutes.
Serve with rice, fried rice, chow mien noodles. Whatever floats your boat!

Tips from Kj:

DOUBLE this recipe because you will eat it all the first night. It is that good.

I add mushrooms to everything I think. And I am thinking about adding mushrooms when I make it tomorrow. And probably broccoli. That is one thing I love about Chinese food. Pretty much anything goes!

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Italian Style Tilapia

I love tilapia because it is relatively inexpensive and is a nice change when all we have had for a while is a chicken/hamburger rotation.  I love pasta with marinara type sauce. It is so yummy and a sort of comfort food to me. I thought it would be so good to make some tilapia with mushrooms pasta and a marinara type sauce. Tilapia has such a  unique flavor because it is not very fishy so you can try it with so many different flavors and spices and it is almost always delicious.
My husband went crazy for this dinner he loved it and normally does not like marinara sauce at all on pasta. But I think he ate every single bite on his plate :) We had it again the next night and probably will have it with the rest of our tilapia in the freezer. I think this recipe could be a good one if you invite the neighbors over…make them think you are a gourmet chef! (I like to pretend that I am…ha.)


Don’t let this intimidate you. This was so quick and easy! If you feel a little stressed make some of my homemade chocolate milk to drink while you are cooking it..problem solved!
Ingredients:
2 Tilapia Fillets
2 Tablespoons Oil
6 Medium sized mushrooms sliced
1 clove garlic minced
1/3 cup milk
1/2 tsp oregano
1/2 tsp basil
1 Tbsp Sugar
1/2 tsp salt
1 can diced tomatoes
Your favorite kind of pasta cooked-we used fettuccini
First start your pasta and pre-heat your broiler on high
Shake some salt and pepper over the tilapia and broil on high for about 8 minutes.
While the tilapia is broiling heat the oil in a large skillet. Add the garlic and mushrooms  to the oil and brown over medium heat for about 3-4 minutes watching the garlic to make sure it does not burn.  Then add all other ingredients: tomatoes, milk, oregano, basil, sugar, and salt. Simmer for about 5 minutes.
Put your pasta on a plate, then the tilapia and finally the sauce. Top with parmesan cheese and voila! You are a gourmet chef! Your meal is being requested by the queen of England and you are being flown over on an all expenses paid vacation to prepare it for her. Lucky for you she is vacationing in the Caribbean when she wants the meal so that is where you get to go! Sounds great right? Crazier things have happened! Right? Okay maybe not…but you can imagine you are in the Caribbean while you eat your delicious fish!

Tips from Kj:
If you are not much of a fish eater you can also make this with chicken!

Or if you are a seafood eater and you want to make a nice Valentines day impression make this with SHRIMP!! Big juicy expensive shrimp :) Yum!

I'm also linking at

Tater Tots and Jello

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Gucamole Meatballs

I have been loving avocados lately. They are delicious and very high in good fats and calories that I am in desperate need of right now! So I have been having chips with guacamole all week long. My guacamole was not going to last another day so I decided that I would use it for dinner. We had no bread so I couldn't make guacamole burgers like I thought sounded delicious. So I decided to make my favorite thing to make when I don't know what to make. MEATBALLS! I love meatballs. It is so fun to make new and different flavors. (I have a feeling I have posted this same statement before)

I told Mark my plans to make guacamole meatballs and he agreed with me that those sounded pretty good! Either they would be good or they would be a weird failure.

I can promise you that they were anything but a weird failure. They were so mouthwateringly delicious. Tonight we ate the rest of the leftovers and when Mark was finished he said,"Oh, those are so good!" I think I hit a creation jackpot!

Here is what you need:

1lb ground beef
1/4 cup guacamole
1/8 cup salsa
1/2 cup breadcrumbs (we used Italian seasoned)
1/2 tsp seasoning salt

Mix it all together and roll into balls. This made 14 meatballs for us but it just depends on the size you make them.

Heat about 1/4 cup oil in a skillet on medium. Test the readiness by throwing a small amount of your meat mixture in the oil. If it sizzles it is ready! Add your meatballs and fry,turning as you go, until they are crisp on the outside and cooked through in the middle. (The time frame for this just depends on exactly how hot your oil is so you may have to sacrifice one meatball to determine if they are done but normally it is around 7 minutes) Make sure you don't crowd the pan! Pretend these meatballs are at a dance party...it might take 2 different batches of meatballs to avoid crowding...a dance party is never fun when you can't show off your moves because you are squished! haha

Tips from Kj:

The seasoning salt was Marks idea and it was such a good one! We only put the salt in half of our meatballs (because he came in halfway through the process) and trust me they were so much better than the non-salted. If you don't have seasoning salt you can just use regular salt.

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Throwback Thursday Thanksgiving Style: Candied Yams

So from what I understand on Thursdays it is an instagram thing to post old pictures from the past. AKA "Throwback Thursday" Yes? I'm not very cool right now and am currently living an instagram free lifestyle. But it's okay...I'm still happy :) So instead of instagraming I am throwing back a recipe from Thanksgiving. It was going to be a post on another blog but that has fallen through so here it is: 

(Keep in mind that this post was written right before Thanksgiving...so there are many references to the great holiday to come even though it has already passed. We can still be excited for next year right? And besides who says you can't make candied yams at Christmas too? They are so good!) 

I love Thanksgiving because I love food. My favorites are stuffing smothered in gravy and candied yams. This Thanksgiving I am in a predicament because I can’t eat Dairy or Soy right now. My sweet little guy is allergic. So I had to make a choice. What food am I going to choose to bring to Thanksgiving dinner so I can at least have a smidgen of the experience?? I decided to go with the Candied Yams so I could have some at dinner and then some more while everyone was eating their pumpkin pie.

Here is what you need:

4 Large Sweet Potatoes/Yams peeled and cut into ¼ inch half circles (cut into circles and then cut in half)

2/3 Cup Brown Sugar
2/3 Cup Orange Juice
¼ cup water
2 Tablespoons  Syrup
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Salt

2 Oranges sliced into circles

Pre-Heat oven to 350

Once your Sweet Potatoes/yams are peeled and ready to use boil them for about 10 minutes or until you can just pierce them with a fork. Drain and spread out in a 9x12 baking dish.

Next mix all of the other ingredients together in a bowl and pour over the sweet potatoes. Then because we don’t want any of our little potatoes to feel left out toss them to make sure they are all nice and coated in the syrup. Then place your orange slices over the top of the potatoes.

Bake in your oven at 350 for about 50 minutes. (Take them out after about 30 minutes to toss once again in the pan so they get re-coated in syrup mixture. You will have to remove your orange slices to do this and then just put them back on top)

After 50 minutes you have a choice to make. You can either be done and take them to your thanksgiving dinner looking fancy with the orange slices. They will be delicious and everyone will love you.

Or you can do this: 

Remove orange slices and sprinkle more brown sugar generously over the tops of the potatoes.

The amount is up to you. I like to go a little crazy with brown sugar. Then take a bag of mini marshmallows and spread over the top of the potatoes. Put back into the over for about 10 minutes or until the mallows are nice and golden brown.

I adore these sweet potatoes and they were a big hit with my family! Especially my little cousin Trevor…I think he had 3 platefuls! My baby boy also loved them and will probably never go back to regular unflavored sweet potatoes now…we’re surprised he slept after eating them since he consumed more sugar than he ever has in his short life.

Tips from KJ:
 

You can add ¼ cup butter to this if you want. I just didn’t because of the whole dairy free thing.

These are also yummy if you add 2 cans of fruit cocktail in the mixture. 

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Chinese Chicken

A couple of days ago Mark was asking me what we were going to have for dinner and I told him that I wanted CHINESE! He laughed at me and said, "That isn't going to happen" because...chinese food is loaded with Soy Sauce. I have not had an ounce of chinese food in almost 3 months and I was in dire need. You are talking to a girl who normally has a "Panda Express Craving" about once a month.

He was talking to a determined girl and I decided I was going to make it happen! I searched and searched for a soy sauce substitute. To no avail. Not because they don't exist but because I had a lack of ingredients on hand. So I decided to just wing it.

When we were done eating my husband said,"Did you write this down? Because you need to remember it and make it again!"

Lucky for him I did write it down. And it was delicious. And I want to make it every week...for the next 6 months. :)

Here is what you need for the sauce:

1 Cup Orange Juice
1/2 Cup Chicken Broth
3 Tablespoons Honey
2 Tablespoons Rice Vinegar
1 1/2 tsp Salt
1 Tablespoon Balsalmic Vinegar
1 tsp Corn Syrup
1 tsp Ginger
1 small can crushed pineapple

1 Tablespoon Oil
2 Cloves Garlic Minced

2 Tablespoons Water + 1 Tablespoon Corn Starch Mixed

8 Small Button Mushrooms Sliced

In a small saucepan heat the oil on medium and cook the garlic until nice and golden and delicious. Then add all of the other above ingredients. (I mixed them beforehand-leaving the water/cornstarch separate until putting it in the pan) Turn heat down so it is just at a simmer and simmer for about 15 minutes. Stirring occasionally.

While that is simmering you need to make your chicken. Defrost 1lb. of chicken and cut into cubes.

Dip in a batter made up of:

2/3 cup flour
1/3 cup cornstarch
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp baking soda
1/2 cup pineapple or orange juice

Warm up 1/3 cup of oil and add 1/2 of an onion cut into strips. Fry the onion for about 3 minutes on its own. Once the chicken is coated add it to the oil and onion.
Fry in about 1/3 cup of oil until golden brown and chicken is cooked through.

Serve with rice. Smother chicken in the delicious sauce.

I am serious people. Even if you are not Chinese food deprived you will want to eat this again and again. We were so sad when our leftovers were gone.

Tips from Kj:


You could add even more things to the sauce mixture. Mandarin oranges, green peppers, celery, the onion, zucchini etc. Anything you want just think Chinese stir fry and put it into the sauce. Pin It

Honey Balsamic Salmon and a WINNER!

Okay 2 winners :) So I am going to keep this post short and sweet. I have an over the hill cake to decorate (Pictures to come) and candied yams to prepare. Today is my mom's 50th birthday and tomorrow...well you know, its THANKSGIVING!

So now to decide what I should tell you first? The Salmon Recipe or the winners?

I think I'll do the winners...because if I did the recipe first you might just scroll down to see if you won and miss out on simple salmon goodness. Or if I do the winners first I guess you might just see if you won and never scroll down to the goodness. I guess I can't win either way?? I promise that after you see if you won you really should scroll down and see how to make this:

Okay and now drumroll!!!! The winners are:

2 Caramel Apples go to: Hannah A. 

A box of 9 cupcakes go to: Megan H. 

CONGRATULATIONS! Be sure to check your email for instructions on how to retrieve your prize. Thanks to everyone who participated in my very first giveaway! And a HUGE thanks to Sweet Dreams Cupcakes and Treats for being a part of it. If you live in the Utah/Salt Lake County areas you need to keep her in mind if you need treats for any party or special occasion! She will not let you down :)

 I am hoping to have more giveaways in the future and if you could not enter this one because of location do not despair!  I will make sure to have one that can reach all readers...

On to the Salmon. Here is what you need:

2 Salmon Fillets
1 Tablespoon Sea Salt
1/4 teaspoon dry mustard
1/2 teaspoon pepper

1/2 cup honey
1/4 cup balsamic vinager

Pre-heat your broiler on high

Mix together the salt, mustard, and pepper. Sprinkle that on the tops and bottoms of the salmon. I like to press it in so it really sticks.

Then put your salmon onto whatever pan you are going to use. (I just used a cookie sheet covered in aluminum foil so it would be easy cleanup after)

Mix your honey and balsamic vinager together. I like to put it in the microwave so the honey really gets liquefied. Drench the salmon in the Balsamic honey mixture.

Place in oven and broil for about 10-15 minutes or until the salmon gets nice a flaky.

Put the salmon on your plate and then cover it again with the sauce that is in the pan. Then die and go to heaven as you eat it! :) I LOVED this recipe. I really just love salmon but when you have the right seasonings it is like a party!

Tips from Kj:

HAVE A HAPPY THANKSGIVING! Eat a lot and don't feel bad...you can exercise later. haha

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Quinoa Salad

Quinoa...what is that?? That is what I first thought when someone said they had something made with Quinoa. It sounded weird, possibly healthy, and like it could be made of chicken hearts or something. Who knew what it was. Come to find out it is a GRAIN! :) Great. I love grain and rice and everything so I got this recipe from my neighbor and gave it a go. (First she brought me some and it was absolutely delicious...so I just had to make it myself!) And lucky me it was soy and dairy free which is always a bonus! Because, then I can eat it. ha

We had this with Salmon and it was amazing. Stay tuned for my salmon recipe it is coming up next. Also keep your eyes peeled for a GIVEAWAY on Sunday!! I am so excited about it so be sure to check in!

You need:

Salad Mixture-

1 1/2 cups cooked Quinoa
1 1/2 cups cooked black beans
1 1/2 Tablespoons Vinegar
1 1/2 cups cooked corn
3/4 cup chopped bell pepper
1/4 cup chopped fresh cilantro

Dressing-

6 Tablespoons Lime Juice
1 Teaspoon Salt
1 1/ tsp Cumin
1 1/2 tsp Corriander
1/3 cup olive oil

Pepper to taste

Basically cook the quinoa according to the package directions. Then add the salad mixture ingredients. Mix the dressing in a separate bowl and then add that to the salad mixture. Voila! Now when we got this from her originally we were unsure if it was supposed to be warm or cold. So we tried it both ways. I personally liked it the best when it was warmed up! But you can have it cold too and it is very good!

Did I mention I am posting a giveaway on Sunday? Silly me! I did..but I thought I'd tell you one more time :)

Tips from Kj:

As you might have noticed there were no black beans in my salad. I didn't have any. So neither did my salad. The great thing is that it was still very good!

You also have a lot of freedom with what you add to this salad. Try tomatoes, cucumber, avocado, chicken etc.


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Twice Baked Sweet Potatoes

I am in love with sweet potatoes. They really are one of my favorite foods. Slathered with butter and cinnamon sugar and then sprinkled with a little bit of salt. Oh yum! Right now I am banned from butter but I still have my cinnamon so it is okay.

Our little guy had some sweet potatoes for his first solid food experience and we decided to have some right along with him.

 Ours were just a little more delux.

Bake your sweet potatoes (after you wash them of course) in an oven set to 350 for 1 hour. Take your potatoes out, cut them in half, and scoop out the insides into a bowl.

Then you need:

1 Tablespoon Butter
2 Tablespoons Cream Cheese
1/2 Teaspoon Cinnamon
1 1/2 Tablespoons Brown Sugar
1 Tablespoon Milk

Mix all of those things with the sweet potato insides. (You can use a blender or just a potato masher)

Scoop back into the potato skins and bake still at 350 for another 10 minutes. Then take them out and sprinkle a little bit of salt on the top of each potato. I promise the salt makes them so delicious!

Now how did I eat these you ask? Being banned from butter and goodness and all? I just mixed in the cinnamon, milk (rice milk) and brown sugar and scooped that into my potatoes. Then I added the rest of the delicious ingredients to my husbands potatoes. Mine were still VERY good! So if you want your potatoes to be a little more healthy take the dairy free road my friends...it is still a good road. Just maybe like going to Disneyland but not California adventure. My husband on the other hand? He got to go to both parks. haha And if you can go to both parks...well..you should!


Tips from Kj:

If you want these to be more savory instead of sweet add some garlic and sour cream to your potatoes instead!


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Honey Garlic Pork Chops

A while back my hubby's parents came to visit us and our new little guy. They graciously gave us some meat from Costco that we normally wouldn't buy ourselves. (Well at least not on our College Student Budget we wouldn't! Trust me we love meat and would buy all kinds of meat all the time if we could! Give me about 7 more months and we will be officially out of our college student budget and you will be able to feast your eyes on even more delectable culinary masterpieces...I hope.) I have been having a lot of fun trying different things with the meat we have had. Tonight I decided it was time for some chops. I even bought applesauce just to celebrate our chop eating. Even though it will never be the same as my mama's homemade chunky applesauce with pork chops. YUM!

These chops were amazing without applesauce and delicious with. So if you don't have any applesauce never fear!

We had rice with these. I swear that my husband is the king of rice. We have a rice maker. I could put the rice in and the EXACT same ingredients he uses and the rice would rebel against me. Then he would come along doing the same thing I did and out comes rice goodness that could be served in a restaurant. I don't know how he does it...the rice whisperer.

All you need for these chops is some mustard, honey, pepper, and garlic powder. And Pork Chops of course. They are seriously easy peasy like a cake! (Once a girl I knew worked in a classroom with a teacher that was teaching spanish to the students but learning english. As you hopefully know by now the english language and our slang can be a little out there and hard to understand if you are learning it. I know first hand because I am a teacher and sometimes I would realize how crazy our language is as I try to explain silent letters and other nuances to my 7 year old second graders. Anyway back to the story she got confused one day and said "Easy Peasy Like a Cake!
 Instead of piece of cake. It stuck as something we said a lot in my college classroom...

Here are the exact ingredients:

2 Pork Chops

1/4 cup mustard
1/4 cup overflowing with honey
1/2 tsp pepper
1 tsp garlic powder
1 tablespoon oil
1/4 cup water

Mix the first 4 ingredients in a bowl.

Heat your oil over medium heat in a frying pan for 2 minutes. Add your pork chops and cook for 1 minute on each side. Then put half of your sauce on top of the two chops. Cook still over medium for about 3 minutes flip over and put the other half of your sauce on top. Cook for another 3 minutes. Cook for 2 more minutes flipping one more time. Add water and turn temperature down to medium low. Let simmer for about 3 minutes. Now your chops should be done and ready to eat!

Tips from KJ:

You can use about 2 cloves of real garlic instead of garlic powder.

Experiment with different kinds of mustard! Use spicy mustard for an extra kick! Pin It