It was fun to sit and chat casually with one of my teen idols and I had one burning question: "Do you really cook?" He confessed that the following recipe is actually Linda's. On a side note, Mel is known for aways having his camera on hand. That night he didn't carry it with him so I didn't get a photo with Bobby, but he graciously autographed my Malt Shop Memories program.
Dijon Garlic Pork Chope
- 6 Boneless Pork Chops (Regular or Country Style)
- Dijon Mustard
- Dried Minced Garlic
- Olive Oil
Rub the pork chops with Dijon mustard until they are completely covered. Encrust one side with the dried minced garlic. Sprinkle with salt and pepper to taste. Coat a roasting pan with a minimum amount of olive oil, place the chops encrusted side up in the pan and cover with foil.
Bake at 350 degrees for 20 minutes.
Serve with asparagus, au gratin potatoes, and apple sauce.
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