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Glazed Pork Chop

Glazed Pork Chop

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Janell

Janell

A mustard and brown sugar glazed pork chop. This recipe works best if you butterfly the chops. Tastes great served with a baked potato and corn.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, combine the brown sugar and mustard. Mix together well.
  3. Butterfly the pork chops and arrange them in a 9x13 inch baking dish. Spread the mustard mixture over the chops, then sprinkle with the lemon juice. Place about 1/8 of an inch of water in the bottom of the baking dish.
  4. Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.
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Reviews

MORGMOM
133

MORGMOM

8/24/2003

These were really good. I read a lot of reviews and the one common complaint was that there was too much mustard, so I cut it down to two tablespoons and added 1 tbsp of honey. My husband who doesn't like mustard said that they were great. In my oven, I had to cook them 30 minutes. I did 25 at the 325 and 5 minutes under the broiler to carmelize them. I'll definitely do them again!

STEPHILYN
88

STEPHILYN

10/21/2003

I used butterflied pork chops and I adjusted the recipe a little. I used 3 Tbsp. French's Sweet and Tangy Honey Mustard and 2 (heaping) Tbsp. brown sugar...I mixed the 1 Tbsp. Lemon Juice right into the mixture to make it easier to put on the chops. I put the whole thing into my 9x13 baking dish and cooked it at 350 for 30 min. It turned out great! I transfered the chops to a platter and poured the leftover juices into a pan on the stovetop and cooked them for a few minutes to make a yummy sauce to put on top of the chops. If you have a large ovenproof skillet, you could use that instead of your 9x13 and save on cleanup! Overall an easy dish that my 2yr old and very picky 5 year old ate!

Lukiesmom
64

Lukiesmom

8/24/2003

This was really, really good. My entire family loved it. Not one complaint. I did 3 Tbl sugar and 2 Tbl mustard. Served with garlic mashed potatoes and corn on the cob. Great, great dinner. Very easy too. I think I did cook it longer than 20 minutes, maybe next time I'd up it to 350?

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