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Condiment Chops
January 21, 2011

I made these for Recipe Group and I REALLY hate to leave a 3 and be the oddball here but these didn't work for me at all. I made exactly as written except for decreasing the cayenne. When I removed them from the oven they were sitting in a huge pile of water with curds of the mustard/mayo combo floating on top. I drained off as much of the water as I could and then went on to do the skillet step. That didn't work for me either. Time was running out so I just put them back on a baking sheet and drizzled them with butter and some green chilies I was needing to use and stuck them under the broiler until they crisped up some. The flavor was fine and they were extremely tender so maybe it was just my grocery stores poor quality of chops? I am not really sure but I do not see myself attempting this method again. Sorry.

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