Reviewed: Feb. 29, 2012

Very easy to make and taste great. I didnt think the glaze was as I expected but it certainly added to the flavor. I plan to experiment with this one I want to improve on the glaze

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Reviewer:

PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Belmond, Iowa, USA

Reviewed: Dec. 21, 2011

This is an easy recipe to make. I had to double the recipe to cover all of the pork chops I was cooking. My husband ate 2 pieces and my daughter, who is picky, actually liked it.

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Reviewer:

Colette

Reviewed: Aug. 3, 2011

I guess I made these completely wrong. My oven does cook fast (it's old and we rent) so maybe that was the issue. I did change up the sugar/mustard amounts (good choice). My glaze still came out runny. Oh well, I may try again when we move in a few months.

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Reviewer:

ArmyWife

Reviewed: Apr. 2, 2011

Love this recipe. I didn't use the water in the bottom of the pan and they came out great. I also tried it with bread crumbs and it was fantastic!

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Reviewer:

JillieB

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

I'm rating this a four star due to the simplicity of the recipe. The flavor was okay. I seasoned (garlic and onion powder) the chops a little bit before putting on the sauce and if I were to make again I'd put more season on them or try using fresh garlic and onion. The sauce did not have as much of a tangy mustard flavor that I was expecting. The sauce is a good place to start with trying out different types of mustard and sweeteners.

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Reviewer:

ROLLINS4000

Cooking Level: Intermediate

Reviewed: Feb. 19, 2011

This is a yummy recipe! I've been making a similar version for years now. The only changes I've made is that I add 1/4 tsp ground sage and 1/4 tsp ground thyme to the mustard and lemon juice. I also prefer a Dijon mustard over regular yellow mustard. I also caramelize in the broiler when ALMOST done baking (if you completely bake them, they will be overcooked and tough).

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Reviewer:

cezwho

Cooking Level: Expert

Living In: Quincy, California, USA

Reviewed: Feb. 17, 2011

simple and delicious!

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Reviewer:

brubakes

Reviewed: Feb. 26, 2010

I added about 2 tablespoons of honey, and had to cook at 350 for about 35 min and about 3 min on broil to get done, and it turned out very thin and runny! the flavor was really good but would have been better if it had actually came out "glazed" also the meat tasted pretty bland...maybe would have been better marinated. Husband really enjoyed, 3 y.o. son who's really not picky said "this chicken is disgusting!!"

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Reviewer:

Haydons mommy

Reviewed: Jan. 11, 2010

Excellent! I was already pan-frying my chops but too many to fit so I was looking for a glaze to try baking the rest. I wound up making this glaze and doubling the recipe - poured the rest over the fried chops (I like them really crispy). So good and SO quick and easy! Here are my tweaks: I used a coarse-grain brown/yellow mustard, Splenda Brown sugar (half real, half sweetner), and I was out of lemon so I used dill pickle juice to thin out, and to approximate the tartness. The sweet-sour-tart balance was great- I recommend doubling the recipe and serving the extra at the table. (ps I have also used Crystal Lite Lemonade as a successful lemon substitute on things like broccoli-and it is great in iced tea.)

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Reviewer:

FIREBRRD

Reviewed: Sep. 24, 2009

I did not care for this recipe. I love Mustard, especially with pork chops but this didnt turn out well at all. I cant even suggest any changes to make it taste better.

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