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Mustard-Glazed Pork Chops Recipe
Mustard-Glazed Pork Chops Recipe photo by Taste of Home

Mustard-Glazed Pork Chops Recipe

Read Reviews (5)
3.25 5
Publisher Photo
"When I was a child, one of my girlfriends would occasionally invite me to dinner, and her mother made the most delicious barbecue sauce containing mustard. I finally asked for the recipe," writes Jeri-Lynn Sandusky of Georgetown, Texas.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup packed brown sugar
  • 1/3 cup Dijon mustard
  • 5 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon ground mustard
  • 6 bone-in pork loin chops (6 ounces each)

Nutritional Facts

One serving equals 258 calories, 9 g fat (3 g saturated fat), 58 mg cholesterol, 397 mg sodium, 25 g carbohydrate, trace fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

Directions

  1. In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened.
  2. Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally. Yield: 6 servings.
Originally published as Mustard-Glazed Pork Chops in Taste of Home October/November 2003, p22

Nutritional Facts

One serving equals 258 calories, 9 g fat (3 g saturated fat), 58 mg cholesterol, 397 mg sodium, 25 g carbohydrate, trace fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Mustard-Glazed Pork Chops(5)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jun. 28, 2013

Maybe I did some thing wrong but this recipe didn't work out well for me. First, I substituted honey for the molasses because I was afraid the molasses flavor would be too strong and I love honey and mustard together. (Could that have made a difference?) I also used boneless loin chops because that's what I had on hand. Maybe I didn't cook the glaze down enough, because when I baked the chops they just kind of simmered in the liquid. I was expecting the liquid to cook down some more but it increased as the chops released their juices. I pulled them out after about 25 minutes because I was afraid they would get too tough. I ended up pouring the glaze/sauce into a pot and thickening it with some cornstarch which I poured over the chops to serve them. The sauce did have a good flavor, though. Maybe I should have just pan-fried the chops and used the glaze as a sauce. I'm glad other people had success with this recipe, but it just didn't come out right for me.

MY REVIEW
Reviewed Jan. 11, 2013

Delicious! My 8 yr old requests these often. A recipe we have at least once a month.

MY REVIEW
Reviewed Mar. 19, 2012

I wasn't sure when I first made this if we would like it, since it is made with Vinegar. But after making it I'm in love with this recipe! I served this with a side caesar salad and fresh peas.

MY REVIEW
Reviewed Mar. 19, 2012

I just made this last night. My family LOVED it!

MY REVIEW
Reviewed Oct. 29, 2011

This is great, my whole family loves it and I make it often.

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