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4 Bone-in Pork Chops
8 Tbsp Dijon Mustard
2 Tbsp Vegetable Oil
1 can Cream Of Mushroom Soup
1 can Milk
1 Tbsp Cornstarch
2 tsp Dill Weed
1/2 tsp Seasoned Salt
1/2 tsp Ground Black Pepper
Spread 1 tablespoon of mustard on both sides of each pork chop. Heat oil in a large skillet and brown pork chops on both sides. Remove pork chops from the pan and add remaining ingredients, mixing well. Return the pork chops to the pan, cover and simmer one hour.