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• Combine mustard, worcestershire and garlic in a small bowl
• Pat chops dry and place onto a plate in a single layer
• Using half the mustard mixture, rub one side of the chops and the edges
• Turn chops and top with remaining mustard mixture, covering well
• Let chops stand at room temperature for 15-30 minutes or refrigerate for up to 2 hours
• Cut yellow squash into 1 inch thick slices
• Add about 1-2 tbl oil to a large skillet
• Salt & Pepper the top of the chops
• When hot, place chops top side down into the skillet - cook over medium high until browned on one side
• Turn chops and add squash pieces around and between squash
• Add salt & pepper
• Continue over medium high heat until chops are browned on reverse side
• Reduce heat to medium low, turn squash pieces and add water if needed
• Cover with lid or foil and cook until chops are medium - medium well done (2-5 minutes)
  
  Delicious served with green salad.
  
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