Lincolnshire Pork chops in Mustard Sauce 

4                      Lincolnshire Pork Chops

½ pint              Chicken stock and white wine in equal parts

 Flour

1tbspn             Mustard

¼ pint              Cream

Salt and pepper to taste 

Method:

Fry chops gently in a little oil for about 8 minutes per side.  Put on a dish and add flour to the remaining fat.  Add wine and stock and stir until fairly thick.  Add mustard, cream and seasoning.  Pour over chops and serve hot.