Reviewed: Jan. 3, 2006

A good recipe for chops! I doubled the glaze, and used brown mustard due to the fact that many reviewers claimed it rolled off the chops. I also browned chops in frying pan in a little oil before transferring to oven dish...then poured half the glaze over the chops. I baked for 10 minutes at 350...the glazed rolled off as predicted...then I turned chops every five minutes or so. I baked for another 25 minutes, then poured the other half of glaze over chops and broiled for 3 minutes.....wonderful! Thanks for such a tasy recipe! My hubby and son loved them...as did I!!!

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Reviewer:

Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

Reviewed: Jan. 3, 2006

Just okay.

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Reviewer:

ANNAJAM

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Palm City, Florida, USA

Reviewed: Dec. 14, 2005

these chops have made it on our regular dinner schedule! definately a keeper if you like mustard. the flavour is wonderful. we like our chops cooked more to a medium, so we cook ours for 20 minutes exactly but if you like your chops well done, definately cook for a bit longer. try it, try it, try it!!! you won't regret it!

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Reviewer:

WeatherMaven

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Niagara Falls, Ontario, Canada

Reviewed: Nov. 29, 2005

I have to give this 3 stars because both and husband and I both said that it needed more favor. Next time will try to add something to it. Still working on it ....Thanks

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Reviewer:

KGMAY80

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

Living In: East Providence, Rhode Island, USA

Reviewed: Nov. 22, 2005

Yummy! My husband raved over it. It was nice and juicy and great with the baked potatoe.

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Reviewer:

MOONBEAUTY

Reviewed: Nov. 8, 2005

Magan really liked this recipe two my whole family did. Its really good, I really injoyed it too considering i can't stand mustered.

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Reviewer:

Annette

Cooking Level: Intermediate

Home Town: Holly Hill, Florida, USA

Living In: Fort Bragg, North Carolina, USA

Reviewed: Nov. 1, 2005

This was ok.

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Reviewer:

EDEB82

Reviewed: Oct. 30, 2005

I made this for two and put alittle more brown sugar and mustard. I browned my pork chops before and cooked for 30 minutes. It was quite good. Made with sauteed spinach and sweet potatoes.

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Reviewer:

Karen

Reviewed: Oct. 29, 2005

Like many other reviewers I, too, cooked these twice as long as the directions indicate. They were not over done. I can see that the glaze could slip off the chops but that was not a problem here. I followed the directions without the lemon juice and these were a hit. Thanks.

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Reviewer:

MMAASEN

Reviewed: Oct. 26, 2005

Wonderful recipe!! Thank you so much for posting it! I got a WOW from my husband and my girls loved it as well! I browned the chops first because they were bone-in, so I couldn't butterfly them. Also I had no problems with the glaze sliding off. Will definitely make again! :)

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