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Glazed Pork Chop

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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