Brown Sugar-Mustard Pork Chops

Brown Sugar-Mustard Pork Chops

4.4 of 5 (208)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.1
  • Total Fat: 7.8 g
  • Cholesterol: 51.1 mg
  • Sodium: 204.6 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 20.7 g

View full nutritional breakdown of Brown Sugar-Mustard Pork Chops calories by ingredient
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Introduction

This is such an easy recipe for boneless pork chops--just three ingredients! This is such an easy recipe for boneless pork chops--just three ingredients!
Number of Servings: 6

Ingredients

    6 boneless pork loin chops
    1/3 cup yellow mustard
    1/2 cup brown sugar

Directions

Mix mustard and sugar. Pour over pork chops. Bake at 350 for 25 minutes.

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Member Ratings For This Recipe


  • Very Good
    34 of 34 people found this review helpful
    I used dijon mustard, and to reduce the sugar, I used 1/4 cup brown sugar and 1/4 cup apple sauce. Tasted great! - 3/3/10

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  • Incredible!
    14 of 14 people found this review helpful
    This was the EASIEST recipe to make and yummiest..Heck my husband doesn't even cook and he didn't even mess it up when I had him make it!! I sliced up the leftover meat and turned it into a wrap with some lettuce and shredded cheese. - 1/14/10

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  • Incredible!
    8 of 8 people found this review helpful
    Very good recipe. I use Dijon mustard and cook for 20 mins, then run under the broiler to get a crispy crust. Cooking on aluminum foil snakes (to get pork out of the juices) in a disposable aluminum baking pan (I know it's wasteful but I'm under a lot of pressure at the moment) means no clean-up. - 12/28/10

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  • Incredible!
    8 of 8 people found this review helpful
    Excellent preparation and so easy, just my speed. My son loved it! - 3/30/10

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  • Very Good
    8 of 8 people found this review helpful
    I made these last night and we really enjoyed them. My husband loves meat with bread crumbs so I wasn't sure if he would like these but he raved about them and took the leftovers for lunch. I served them with a baked sweet potato and baked beans. Thanks for a fast, delicious and easy recipe. - 10/20/09

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