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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


  • 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)


  • 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

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.

Reviews for Mustard-Glazed Pork Chops

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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."

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."

Reviewed Jan. 11, 2013

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

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."

Reviewed Mar. 19, 2012

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

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.