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Mustard-Glazed Pork Chops Recipe

Mustard-Glazed Pork Chops Recipe

"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. YIELD: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)

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.

Nutritional Facts

1 each: 258 calories, 9g fat (3g saturated fat), 58mg cholesterol, 397mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Reviews for Mustard-Glazed Pork Chops

Sort By :
MY REVIEW
toolbarsco User ID: 6725667 228607
Reviewed Jun. 27, 2015

"This recipe was pretty good taste wise. The fam liked it. However, for whatever reason, the sauce did not thicken and was pretty runny. I put extra sauce in small bowls and had everyone dip pieces of pork into the sauce--this seemed to work well and added flavor. Next time, however, I think I will add flour or cornstarch to the sauce to thicken it up. Served with shucked corn and wedge salad. Good dinner overall."

MY REVIEW
PTuttle User ID: 3628184 90031
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
kgalloway2 User ID: 2965850 129849
Reviewed Jan. 11, 2013

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

MY REVIEW
Fairra User ID: 6599859 55676
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
Fairra User ID: 6599859 56447
Reviewed Mar. 19, 2012

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

MY REVIEW
aubsmc User ID: 4410313 132899
Reviewed Oct. 29, 2011

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

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Wine Pairings

Light-Bodied Red Wine

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