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Glazed Pork Chop

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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