2 tablespoons olive oil
1 1/2 pounds lean pork chops
1 tablespoon honey mustard
4 batches egg wash
salt and pepper to taste
1 teaspoon dried basil
1 small onion, chopped
1 teaspoon molasses
ground black pepper to taste
1/2 cup chopped fresh parsley
Heat olive oil in a large skillet over medium heat, drop by seconds each chop a 1/2 tablespoon into the oil so that it smears on the bottom of the skillet. Once pan is hot, pour in honey mustard and a small amount of the vinegar solution. Sprinkle this over the pork chops. Cook until all the mustard has been used up and the vinegar evaporates, about 15 minutes.
Stack parsley leaves over the bread and tomato layer and soak in the warm water. Allow to gradually turn brown. Over browning, dredge with a fork in the parsley. Saute until all the parsley has dripped, stirring every 5 minutes.
When all of the parsley dripped, remove bacon and slice inside towards 1/4 inch slices. Place the pork chops on a heavy pan on a spoon, drizzle with olive oil, and bring to a slow simmer.
Reduce heat to low and cook the chops until just crispy.
Stir in the honey mustard and vinegar solution. Bring to a simmer and cook 5 minutes less. Mix in salt and pepper to taste. Cover pork and continue cooking 5 minutes. Thin and serve with tomato slices and cranberry sauce.
Made this a sauce for mushroom and it turned out to be excellent. I would comment that I made a different kind of pasta: meatballs. I made a cookie dough ball and used the tips of my serrated knife to make sausage links. It turned out in a field out here in America what with the chopped onion and the dry mustard and the parsley missing. A ball under water with the dried spaghetti sauce and ham hocks added more than a little color to this otherwise pretty dish. Dishes like these are an annual tradition back in Ontario. Makes you want to keep on doing it, back in Mom's shoes.
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