Pork Steaks with Honey-Mustard Sauce



1 k. Monterey Frenched Pork Chops
1 tbsps. Rock salt
1 tbsp. calamansi
1 tsp. pepper
1/2 cup Magnolia Nutri-Oil

Honey-Mustard Sauce:

1 cup mayonnaise
2 tbsps. Mustard
2 tbsps. Honey
4 to 6 cups white rice, cooked
2 cups mixed vegetables (corn, peas, carrots), cooked


Step 1

Pound pork chops with cleaver or meat mallet for faster cooking. Rub pork chops with rock salt, calamansi and pepper.

Step 2

Pan fry both sides of pork in oil. Set aside on a plate.

Step 3

Mix all sauce ingredients in a bowl using a wire whisk. Transfer to a sauce boat. Prepare 4 to 6 plates with 1 cup of rice each.

Step 4

Place cooked pork chops on each plate. Top with 2 tablespoons each of the prepared honey-mustard sauce. Put one-half cup of mixed vegetables on top of the sauce. Serve immediately.

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