I decided to brine the pork chops before using this recipe. My brine was 1 c cider vinegar, 1/4 c salt, 2/3 c brown sugar, 2 t mustard powder and 2 c water. I let them sit in brine for about 2 hours, then rinsed super well, dried them and proceeded with this recipe. I followed the suggestion to carmalize some onion and add double the ingredients for the sauce. Meanwhile, I browned the pork chops in another pan, then poured the sauce on top of the chops. Covered, baked at 350 for 40 minutes, then removed cover and baked another 15.
My family really enjoyed these chops - they came out very tender and tasty!
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I decided to brine the pork chops before using this recipe. My brine was 1 c cider vinegar,...