Condiment Chops Recipe - Allrecipes.com
Condiment Chops Recipe
  • READY IN ABOUT hrs

Condiment Chops

Recipe by  

"I made these chops for my family and they could not believe I had made the recipe up from the condiments in the fridge. They are spicy, zingy and delicious. The entire family could not stop raving and my nine year old called them marvelous."

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Ingredients Edit and Save

Original recipe makes 6 pork chops Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk the mayonnaise, mustard, ketchup, Worcestershire sauce, lemon juice, garlic powder, cayenne, cilantro, sage, and black pepper together in a large bowl. Dip the pork chops into the sauce to coat thickly. Place chops in a 9x13 inch baking dish.
  3. Bake chops in the preheated oven until the juices run clear, about 50 minutes.
  4. Place a large skillet over medium-high heat. Pan fry the baked chops in the hot skillet, basting chops with sauce from the baking dish. Cook until glazed, about 3 minutes per side.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2011

Okay...2 disclaimers, right from the start....this recipe intrigued me, but I don't eat pork. My kids and husband love it, but can't handle a ton of spice. I really wanted to join the recipe group with a practical review. I made this twice, both times just dumping everything in a crockpot. The first time, I made it for the family, used pork but cut back on cayenne to 1 tsp. The second time, I used boneless, skinless chicken breasts, and since I made it for myself, I added full TBSP (even heaped it) of cayenne. The kids scarfed it down two nights in a row....that's a five star rating by my standards. Husband and I liked our respective versions on the first night we had it, so agreed then it was 4 stars. BUT the next night, reheated it was even better! I will absolutely make this again, both versions, in the crockl, and wait a day to plate. Given my alterations for my family's taste, and the ease of prep, it's 5 stars, baby!

 
Most Helpful Critical Review
Jan 24, 2011

I made these for Recipe Group and I REALLY hate to leave a 3 and be the oddball here but these didn't work for me at all. I made exactly as written except for decreasing the cayenne. When I removed them from the oven they were sitting in a huge pile of water with curds of the mustard/mayo combo floating on top. I drained off as much of the water as I could and then went on to do the skillet step. That didn't work for me either. Time was running out so I just put them back on a baking sheet and drizzled them with butter and some green chilies I was needing to use and stuck them under the broiler until they crisped up some. The flavor was fine and they were extremely tender so maybe it was just my grocery stores poor quality of chops? I am not really sure but I do not see myself attempting this method again. Sorry.

 

15 Ratings

Jan 20, 2011

I also made these for recipe group. I did decrease the cayenne to about 1 tsp, and didn't have sage, so I added a tsp of Italian Seasoning which had the sage in it. I baked them covered for 30 min @ 350, then uncovered for another 10 @ 375. They were good. I thought the mustard was a little overpowering, but still good - we all cleaned our plates! I will say that my chops were quite thick, more than an inch, so definitely decrease the time if yours are thinner. I did skip the pan-frying part, as I couldn't see where this sauce would truly "glaze".

 
Sep 27, 2010

This was really good, and way better than I expected it to be. Just modify it to suit your tastes, this isn't one that's a science! I had a lot of fresh cilantro that needed to be used that I put in this, and I skipped the hot pepper and pan-frying at the end, opting to cover with foil and take the foil off 15 mins before it was done. These chops were so tender it was hard to get them out of the pan. The taste is 'special' enough to stand out from your everyday pork chops. I was really pleased with this recipe, thank you for posting it!

 
Jan 18, 2011

Made this for Recipe Group. I didn't have any cilantro so didn't add any. Thinking a tablespoon of cayenne is a lot in this I only used a teaspoon. Wow, was the sauce hot! Glad I used only a teaspoon. The sauce did have a good flavor, next time I'm decreasing even the teaspoon. I only cooked these 30 minutes, then did the frying at the end. I really don't see any point in that at all. Recipe doesn't say to cover so I didn't cover in the oven which makes the sauce dry up. There is no way to tell with all the sauce when the juice runs clear and fifty minutes seems way too long unless the chops are a couple inches thick. Mine were probably an inch thick and twenty minutes is normally enough time. Otherwise they are all dried up. Good flavor on the sauce though and the chops were done and moist. Thanks Malina!

 
Jan 20, 2011

This was good, though it turned out alot spicier than I anticipated. I omitted the dried cilantro because I didn't have any. After cooking the chops in the oven there was no sauce left to baste them in on the stove-top so I just crisped them up instead. They were somewhat dry. EDIT: Will be trying this recipe again, but reducing the cayenne way down as well as only cooking in the oven and covered- Seems many reviewers had good results with that.

 
Sep 01, 2011

I followed the recipe exact. Noone liked this but my youngest and he inhaled it, which is odd because that kid is one of the pickiest kids around. I gave this a shot. I'm sorry but I won't be making this again. It's just not for us.

 
Jan 28, 2011

I have to say that I hated to give these 3 stars. The sauce was so delicious before I put it on the chops. However, when I baked them, they became watery and the sauce ended up just floating around on top. The chops had no flavor what-so-ever. I am going to try these again, but I am going to grill them next time. Will update my review afterwards.

 

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Nutrition

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 452 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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