芥末豬扒

Most measurements don't need to be exact, with the exception of the soup; this recipe is designed to be cooked spontaneously.

While you can use any brand of soup and mustard, the dish tends to taste better when made with name-brand ingredients.

Get a large plate ready and mix the flour with salt and pepper.

Pour enough oil into the bottom of a deep frying pan to cover it, then heat it over medium heat.

Rinse the meat, then generously coat both sides with mustard. After that, dredge it in the seasoned flour.

Place the meat in the pan and start cooking it, turning frequently, until it's mostly done. Be careful not to overcook it, as this will make it dry.

Once the meat is cooked, drain most of the excess grease, but leave about 2 tablespoons in the bottom of the pan for the gravy. Make sure to keep the "cracklins" from the meat in the pan, as they will help thicken the gravy.

You have the option to either leave the meat in the pan or transfer it to another dish while you prepare the gravy. Remember to combine the meat and gravy to finish cooking them together.

In the pan containing the grease, pour in the entire can of soup. DO NOT add water. Heat this mixture over medium heat until it thickens, stirring occasionally. If you'd like more gravy, you can add an additional can of soup.

Once the gravy has thickened, return the meat to the pan (if you had removed it) to finish cooking. Continue to cook over medium heat until the meat is fully done and the gravy is thick.

Serve this dish with mashed potatoes. Spoon the gravy generously over both the meat and potatoes. You can also offer your choice of vegetables as an additional side.