Reviewed: Aug. 21, 2009

Quick and easy. Do cook in oven for at least 45 minutes unless you use the thinly cut chops. Very tasty and something different to bring to the table.

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babs

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Reviewed: May 28, 2009

Quick, easy and tasty! I've tried it with several different kinds of flavoured mustard and all have been great!

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Sarah23

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Reviewed: May 13, 2009

This awesome recipe. very simple and tasty. I baked it for 20 mins but still its wet,I extended till 1 hr and the meat turned out so tender and it smells so good. My neighbor asked "whats cooking?" lol

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Josephine

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Reviewed: May 13, 2009

Made these exactly as directed. They were very good and very easy. I gave the recipe 4 stars because it was a bit too "mustard-y"for my taste. Will take other reviewers suggestion to cut the mustard with honey or try a different mustard next time. The crunchy onion topping was a hit and mysteriously disappeared from the leftovers while stored in the fridge overnight! I have similar recipe where the chops are coated with breadcrumbs after being covered with the mustard, then baked. It is very good, too.

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Apr. 30, 2009

I don't care for a strong taste of mustard. As I made these, I thought the mustard would be overwhelming. When they came out of the oven, they looked, well, bright. Not the way I want my food to appear....looks can be deceiving! These were delicious. No alterations, just what the recipe called for!!!

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pritty1npink

Cooking Level: Beginning

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Reviewed: Apr. 13, 2009

We didn't care for this recipe. It cooked quickly and was okay, but I wouldn't make it again.

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shellgame

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Reviewed: Mar. 3, 2009

very dissapointing. mustard was the only thing that you could taste. will NOT be making again

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GoPackGo

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Reviewed: Feb. 23, 2009

This was very good, thanks so much for the recipe. It was extremely easy and I'm not much of a mustard fan but this was very tasty. I will definitely make this one again.

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VBHart7

Home Town: Bement, Illinois, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 18, 2009

Very Very Good. Similar to other reviewers, I was hesitant about how this would taste.. I mean "Mustard on Pork chops" - not the first thing I would think to cook together. But boy was this good. My family loved it. I used a mixture of honey mustard and french's mustard. I also seasoned my porkchops w/ season salt, black pepper, and onion powder before adding the mustard.

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kac2research

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

I made this for my boyfriend and my dad and they both LOVED it. They have both asked for it again and again. And I can't believe how simple it is!!!

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stellfox

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Reviewed: Jan. 23, 2009

We made this recipe last night, and it was really good. We added peach jelly to it to give it a sweet taste. It must have worked because it wa all eaten.

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dazyk2006

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Reviewed: Jan. 22, 2009

This is the first time I have rated a recipe. Loved it!! My husband was thrilled with it too. Made a few changes based on other comments. Used half yellow mustard and half stone ground mustard with 2 tbls of honey. Turned out perfect. Thanks for sharing.

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Angie

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Reviewed: Jan. 6, 2009

The recipe was good. A different flavor to the normal Shake and Bake recipe that we always use. We had spring salad with balsamic vinegar on the side. Quick and Easy. Good Dinner.

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yarnix

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

This was so easy and my husband and I really liked it. I cut up a 2 lb boneless pork loin and used the plain old yellow mustard. I paired it with au gratin potatoes and candied carrots. So easy! I will definitely make this again.

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Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

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Reviewed: Dec. 27, 2008

2 second preparation, very tasty.

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sandi

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Reviewed: Dec. 15, 2008

This is a keeper!... I was worried that they'd be bland with a lack of ingredients so I added one key ingredient!.. First I butterflied then salt and peppered. Next I drenched them in the mustard sauce, which I blended 1T Dijon, and 3T real MAPLE SYRUP to the regular mustard. I made sure to get some inside the chop. Covered with cheesy french fried onions and baked about 30 minutes covered for my thick chops then uncovered to brown onions for about 6 minutes more! Just lift them out of the pork fat in bottom of dish and onions on top stayed crispy! Hubby and picky eater liked them!..Thanks!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Nov. 24, 2008

This was very good, the onions gave it a great extra flavor. It did take longer to cook the first time then what was stated, but now I just turn the heat up and it cooks perfect. My husband cant get enough of it. Will make again and again!!

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Jillian Madson

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Reviewed: Nov. 8, 2008

Very tasty and easy. I used spicy brown mustard and went light on the french fried onions.

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Kim G.

Cooking Level: Expert

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Reviewed: Nov. 8, 2008

I wish I would have thought to take a pic - they were beautiful! I used both Dijon Mustard( on bottom ) and yellow mustard ( on top ). I covered, but uncovered for about 15 minutes to get onions crunchy. My chops were super huge so they took some time to cook. Very tasty!

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