Kathryn’s Tequila- Mustard Pork Chops w/Potatoes, Apples & Onions
Marinate chops in Skip Kenny's Mustard Marinade with Tequila and Orange juice for a real tasty South of the Border twist on Pork Chops.
- 4 Boneless Pork Chops
- 1 cup Orange Juice
- 1/4 to 1/2 cup Skip Kenny Mustard Marinade
- 1/2 cup Tequila
- 8 small potatoes (mini)
- 1 large Apple cut in slices
- 5 to 6 large Button Mushrooms Optional
- 1/4 cup red onion Diced
- 1 to 1 1/2 cups of Corn Flake Crumbs
Preheat Oven to 400 Degrees FahrenheitMarinade the Pork Chops in Mustard Marinade and Tequila, orange juice for an hour. Then take the Pork Chops out of Marinade (reserve the marinade for use in the baking dish) and bread them with the Kellogg’s Crumbs. Heat the oil and then add the breaded pork chops, slightly brown them on both sides. Then take the marinade and pour into baking dish add the browned pork chops. Layer the apple slices, onions, and mushrooms (we browed the mushrooms in the skillet before we added them to the dish add the chopped onion you can add the 1 jar of gravy to the top of the dish and them cover tightly with aluminum foil and bake for one hour at 400 degrees. Serve on a platter.