Rochester Chops

Rochester Chops

"A unique twist that results in flavorful, moist and tender chops. Great with new potatoes and fresh green beans. Creates its own flavorful sauce to spread over potatoes."
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Ingredients

1 h 10 m servings 301 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat one side of pork chops with mayonnaise. Lay mayo-side down in 9x13 inch baking pan. Spread mustard on top of chops. Pour enough milk into pan to reach, but not cover, top of chops. Sprinkle with brown sugar. Bake in a preheated oven for 1 hour.

Reviews

Read all reviews 8
  1. 11 Ratings

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Most helpful positive review

My picky 9yr old likes nothing but he ate these chops! I used 6 boneless cuts and had mayonaise and mustard to spare. I also used about a tsp. more of the brown sugar and about a cup and a half ...

Most helpful critical review

I didn't have particularly thick chops, but they took an hour fifteen to be tender. By then, all "sauce" was gone. What "sauce" there was, the 12 year old liked; but not the pork chop itself. ...

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My picky 9yr old likes nothing but he ate these chops! I used 6 boneless cuts and had mayonaise and mustard to spare. I also used about a tsp. more of the brown sugar and about a cup and a half ...

I didn't have particularly thick chops, but they took an hour fifteen to be tender. By then, all "sauce" was gone. What "sauce" there was, the 12 year old liked; but not the pork chop itself. ...

This was ok. I followed as written exept I cooked mine in the crock pot. About an hour before it was finished I mixed 1 Tbsp of flour and 1 Tbsp butter together and whisked it in the sauce to th...

Would not make again. The sauce looked horrbile, and the taste was just okay.

I was very disappointed with the sauce. Although my husband thought the porkchop taste was good, the sauce was watery with clumps of mayonaise everywhere. It looked horrible! Did I miss somethi...

I used chicken breasts instead, and loved it. The chicken stayed so moist. Thanks!

very tasty recipe---i used a good quality roasted garlic mustard--turns out much different than expected! fun and unique---a must try!

Delicious! Chops were tender, but not greasy. I made them as written, next time I'll try substituting half and half for the milk and spicy brown mustard for the yellow. I believe these slight...

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