Condiment Chops

Condiment Chops

Malina 0

"I made these chops for my family and they could not believe I had made the recipe up from the condiments in the fridge. They are spicy, zingy and delicious. The entire family could not stop raving and my nine year old called them marvelous."

Ingredients 1 h 10 m {{adjustedServings}} servings 251 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk the mayonnaise, mustard, ketchup, Worcestershire sauce, lemon juice, garlic powder, cayenne, cilantro, sage, and black pepper together in a large bowl. Dip the pork chops into the sauce to coat thickly. Place chops in a 9x13 inch baking dish.
  3. Bake chops in the preheated oven until the juices run clear, about 50 minutes.
  4. Place a large skillet over medium-high heat. Pan fry the baked chops in the hot skillet, basting chops with sauce from the baking dish. Cook until glazed, about 3 minutes per side.
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Reviews 16

  1. 16 Ratings


Okay...2 disclaimers, right from the start....this recipe intrigued me, but I don't eat pork. My kids and husband love it, but can't handle a ton of spice. I really wanted to join the recipe group with a practical review. I made this twice, both times just dumping everything in a crockpot. The first time, I made it for the family, used pork but cut back on cayenne to 1 tsp. The second time, I used boneless, skinless chicken breasts, and since I made it for myself, I added full TBSP (even heaped it) of cayenne. The kids scarfed it down two nights in a row....that's a five star rating by my standards. Husband and I liked our respective versions on the first night we had it, so agreed then it was 4 stars. BUT the next night, reheated it was even better! I will absolutely make this again, both versions, in the crockl, and wait a day to plate. Given my alterations for my family's taste, and the ease of prep, it's 5 stars, baby!


I also made these for recipe group. I did decrease the cayenne to about 1 tsp, and didn't have sage, so I added a tsp of Italian Seasoning which had the sage in it. I baked them covered for 30 min @ 350, then uncovered for another 10 @ 375. They were good. I thought the mustard was a little overpowering, but still good - we all cleaned our plates! I will say that my chops were quite thick, more than an inch, so definitely decrease the time if yours are thinner. I did skip the pan-frying part, as I couldn't see where this sauce would truly "glaze".


This was really good, and way better than I expected it to be. Just modify it to suit your tastes, this isn't one that's a science! I had a lot of fresh cilantro that needed to be used that I put in this, and I skipped the hot pepper and pan-frying at the end, opting to cover with foil and take the foil off 15 mins before it was done. These chops were so tender it was hard to get them out of the pan. The taste is 'special' enough to stand out from your everyday pork chops. I was really pleased with this recipe, thank you for posting it!