Pork Chops

Peel and press garlic. Cut the chops several times, score along the bone and rub with salt, pepper, garlic, cumin and mustard.

Heat half of the butter in a pan.

Dredge meat in flour and coat. Fry for at least 5 minutes on each side. Remove chops and keep warm.

Pour broth with a little water, dissolve roasting products and pour gravy over chops.

Steam for another 20 minutes and serve the pork chops hot.

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