Mustard-Glazed Pork Chops

Name: Mustard-Glazed Pork Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters packed brown sugar; 5 Tbsps cider vinegar; 79 milliliters Dijon mustard; 1 Tbsp ground mustard; 2 Tbsps molasses; 1 kgs bone-in pork loin chops each)

Mustard-Glazed Pork Chops

Mustard-Glazed Pork Chops might be a good recipe to expand your main course collection. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains about 38g of protein, 13g of fat, and a total of 370 calories. This recipe serves 6. This recipe from Taste of Home requires pork loin chops, cider vinegar, dijon mustard, and molasses. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, take a look at these similar recipes: Mustard & Bourbon Glazed Pork Chops, Maple-Mustard Glazed Pork Chops, and Orange-Mustard Glazed Pork Chops.

Instructions

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.

Ingredients you will need

Mustard Powder

Dijon Mustard

Brown Sugar

Molasses

Vinegar

Equipment you will use

Sauce Pan

Whisk

Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat.

Ingredients you will need

Cooking Spray

Pork Chops

Sauce

Equipment you will use

Baking Pan

Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

118milliliters

packed brown sugar 5Tbsps

cider vinegar 79milliliters

Dijon mustard 1Tbsp

ground mustard 2Tbsps

molasses 1kgs

bone-in pork loin chops each)

Recommended wine: Pinot Noir, Chardonnay, Riesling

Pork Chops works really well with Pinot Noir, Chardonnay, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.