How to make it

  • Stir the stock, cornstarch, honey and mustard in a small bowl until smooth. Set the mixture aside.
  • Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the pork chops and cook for 10 minutes or until well browned on both sides.
  • Add the mushrooms and onions to the skillet. Reduce heat to low. Cover and cook for 5 minutes or until the pork chops are cooked through and the onion is tender-crisp. Increase heat to medium-high. Add the stock mixture to the skillet. cook and stir until the mixture boils and thickens.
  • Serve with hot rice.

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