I just love mustard! I like to rub a "sweet hot" mustard on boneless pork chops, place in a non metallic pan/dish and cover with a bit of buttermilk and few splashes of tobasco. Let it marinate overnight. Put flour and seasonings of choice (I prefer garlic salt, black pepper and a bit of Mrs. Dash's Extra Spicy Salt Free seasoning) into a ziplock bag. Drop in the chops to the ziplock bag-o-seasoning, one at a time, and shake until coated. Repeat per chop. Place on a platter in the fridge and let them sit up for a few hours. Heat oil in the pan over medium to medium high heat. Fry furiously until desired amount of "doneness". I originate from the South so I like 'em FRIED! Good shit!
These are the mustards that I prefer and I also dip the finished results into them as a condiment because I am such a mustard freak!
http://cdn.mustardmuseum.com/images/...1937_large.jpghttp://www.atbbq.com/system/0000/041...auce_large.jpg