Reviewed: Apr. 27, 2013

The Family loved it. It was a hit. I haven't made a new recipe in years and when my hubby asked for baked pork chops I found this recipe. I served it with Spanish rice and we will definitely make it again.

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FoodieBooJen

Reviewed: Mar. 21, 2013

I didn’t feel that this recipe deserved four stars. I only modified the recipe by swapping tomato sauce for diced to tomatoes. Either way, the internal temperature was reached way before the hour (more like ½ hour) and thus I had to thicken the sauce in a pan on the stove. I wouldn’t say it was bad. I was intrigued by the fact that such a simple recipe got such a strong rating for a “quick fix” meal, and thus was looking forward to the practicality of making this in my rotation. I will make again, when considering pre-prepared meals or delivery though.

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Reviewer:

Karl

Reviewed: Mar. 5, 2013

Great taste. Just be careful on the time. instead of an hour I did mine for about 35 mins. Just insure proper temperature.

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CookinDad

Reviewed: Feb. 27, 2013

Best Pork Chops EVER!! I use regular mustard, and added 1 tablespoon of water to the sugar mix, then brushed it on the pork chops. It tastes better. AND instead of tomato sauce, I used Italian sauce. It gave it more of a zesty taste! So yummy!! Great recipe though!!!

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Reviewer:

BaileyB88

Reviewed: Feb. 16, 2013

I loved the sauce. I did a little change but not much. I didnt pre-cook the pork chops. I doubled all the spices except the salt. (not big fans of salt) I left the water as is but also doubled the sauce. It was delicious. We didnt have to fight over the sauce; there was just enough. (not too little and not too much either) The pork chops were nice and juicy. Very good taste. Definitely going to be doing this again. The whole family loved it.

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Cooking Level: Expert

Reviewed: Jan. 7, 2013

I loved this recipe! My picky family of 2 small kiddos and my hubby thought it was just okay. Then again, they are pretty basic eaters...To save on dishes, I cooked the chops in a cast iron skillet and just put the skillet in the oven to bake. Since I used a bit more oil (about an inch high in the skillet), I didn't drain and omitted the water. Also, the chops only took about 45min to bake (maybe I cooked them too long in the skillet on top of the stove). At any rate... they were fabulous. Not dry at all (dry meat is an absolute PET PEAVE of mine!!!!). Served with brocolli rice au gratin and sweet green peas. Definately a repeat for us! Next I'm trying crockpot chops to see if they turn out just as tender and juicy as these.

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Reviewer:

MANDA2BH

Reviewed: Dec. 29, 2012

For this recipe, I only had 3 boneless chops (not thick, not thin). The sauce made the chops moist and tasty; the sauce itself, didn't do much for us. The chops were in the oven for about 45 minutes and came out nice and tender.

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Reviewer:

Sandi S.

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: Aug. 1, 2012

Nice and quick. I didn't have dry mustard so I subbed for dijon, which turned out pretty good. I added diced tomatoes instead of tomato sauce and light brown sugar since I didn't have dark. All of us liked this pretty well, but agreed that it wasn't special per say, but tasty none the less.

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