Depending on the size of your chops, one is probably more than enough with a nicely portioned side. The recipe that follows should feed two.

Ingredients

• 1/2 cup all-purpose flour
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon lemon pepper
• 2 teaspoons Cayenne pepper
• 1/2 teaspoon Celery salt
• 2 pork chops, 3/4-inch thick
• 1/8 cup olive oil
• 1/2 cup chicken broth
• 2 tablespoons spicy brown mustard
• Chopped fresh flat-leaf parsley, for garnish

Preparation
1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, lemon pepper, celery salt and pepper. Mix the seasonings into the flour to even out the mix. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

2. Heat a large pan over high heat and then coat with two turns of olive oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 4 to 5 minutes on each side until golden brown.

3. Remove the pork chops from the pan and set aside.

4. Add about two large pinches of the remaining seasoned flour to the pan drippings. With a wooden spoon, mix the flour into the fat to dissolve and add a tablespoon of mustard (I used French’s Spicy Brown for this recipe). Mix the mustard quickly into the roux and add chicken broth.

5. Let the sauce cook down for 5 minutes to reduce and thicken. Once the sauce begins to take on a thicker consistency, return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

It’s a great, quick meal. Serve with a side of potatoes or a long-grained wild rice.

Since I began this little project, I’ve found a renewed interest in developing new recipes and trying new things, but I also don’t want to eat at 8 p.m. every night. So, I’ve been searching for ways to pre-prepare some of the items I’ve been cooking with, and my wife and I are now planning a week’s worth of meals every Sunday night.

Last night, I began something new for me, pre-chopping and light prep for the next days meal. Tonight for instance, I’m making Chicken Marsala for the first time (look for a post on the turnout tomorrow morning), and I went ahead in chopping of the shallots, moving cans in from the pantry and pre halving my chicken breasts so that they’re ready to be dredged in flour. I pre sliced my mushrooms, minced the garlic, seasoned the flour and placed everything in a quickly accessible location.

So, needless to say, all I’ll need is my apron and I should be able to hit the kitchen full steam ahead, whipping out the meal in less time than if I had to chop and get everything else ready.

Any of you have any tips for a commuting chef who’s tired of 7:30 to 9 p.m. dinner bells?