Mustard Plus Glazed Pork Chops

“Had this with company and enjoyed their compliments.I reduced the liquid to a thick sauce and it was good.Applesauce is not necessary for pork any longer!!Keep the recipes coming Bergy.”

“Another winner from Bergy! Since I already had the oven on for dessert, I decided to convert this to a baked dish: I had 6 chops, so I doubled the sauce (using a thick-cut orange marmalade) and set it aside. I then browned the chops in some olive oil, arranged them in an oblong baking dish, and poured the sauce over; covered tight with foil, it went into a 375F oven. I then put my rice cooker on. The chops baked, covered, for 55 minutes. I served the (defatted) sauce on the side, to spoon over the chops and rice (we also had green beans). This was easy to whip up, with ingredients I always have on hand. I did eliminate the green onions, and subbed Tabasco for the crushed pepper…and because it was a family dinner, I didn’t bother with the orange garnish. This was a delicious dinner thoroughly enjoyed by all; I even picked up the pork chop bones to get every good bit! I know I will make this often.”

“Sorry to dissent but these pork chops are just okay.My sauce never thickened and the taste was alright.”

“Delish! After the first bite, DH said “wow, this sauce is really good.” I didn’t have quite enough preserves, so I added some honey. I also added extra hot peppers, Garlic Garlic, & Onion Onion. No green onions around today. My chops were bone-in and super-thick and took longer to cook, so the glaze was thick enough by the time mine were all done.”

“My pork chops didn’t turn out bad, but they were just okay to us.I didn’t have green onion at home so that is the only difference.I expected the sauce to be thicker and stickier.I even removed the chops and boiled it a few minutes more to reduce the sauce.It didn’t make much difference.Maybe ginger or garlic would help?I don’t know if I’ll be trying it again though.”

“Shame on me for not finding this jewel of a recipe before now! I’ve now cooked this three times and love it, especially with the sauce doubled! Check the chops after searing for doneness because today’s leaner pork cooks fast. If they’re done, set aside until the sauce is done, then return to heat in the sauce. The sauce is outstanding, especially when reduced; it tastes like a gourmet Asian barbeque sauce. I serve the sauce over the chops and rice, with a vibrant green vegetable, like roasted asparagus or sauteed snow peas, alongside.”

“I made this recipe last week and thought it was just absolutely delicious–it was different for a change. The flavors were a real treat for the tongue–sort of asian inspired with a twist.In fact, I think this recipe would be even more awsome made with shrimp.”

“Bergy I can always count on you for a great recipe!Once again, an easy but tasty dish.Made it exactly as stated without the oil.Loved it!”

“Went to make this tonight and I thought I had orange marmalade in the fridge. But it landed up being two open jars of Apricot preserves so had used that. It tasted really great. Made all else the same as it says. Except silly me forgot the green onions chopped on the counter. Found them when I was cleaning up. I did find the sauce needed to be thickened a bit. But it had a wonderful flavor. Thanks for posting Bergy.”

“Delicious! I doubled the sauce as previously suggested and served it with noodles and green beans. The only change I made was to use some hot sauce instead of red pepper flakes. When I make this again, I might add a bit more hot sauce for some heat, but other than that this was perfect. Thanks for sharing!”

“Wanted to try this recipe but the only jam I had in the house was the homemade cherry I made last week. So, I decided to give it a try. This was wonderful! Tasted like something you would get in a fancy restaurant.”

“Interesting. I doubled the recipe for my large family and I found the sauce to be really runny and not that flavorful.It was ok, but I had to add corn starch to thicken it up a bit.Thanks for the new idea though.”

“Wowza!This is my new favorite dish.My whole family gobbled it up, singing its praises.Thanks for the success.BTW, I used apricot pineapple preserves and it was perfect!I think next time I’ll add a little bit of flaked or chunked pineapple too.”

“This is a great recipe. I used orange segments and home made apple jam for the sauce and it was delicious! I also served it with baked sweet potatoes and it was a dish made to repeat!”

“This was very tasty, even after adjusting for lack of ingredients. I used apple jam, a mayo-dijon spread, no red pepper or green onions (although I will try it that way next time)and it turned out really good.It wasn’t a strong flavor without the pepper or onions, but I would make it again just the same.”

“Taste wonderful, and was very easy to make. I did remove the porkchops when they were done and reduce the glaze a bit more before pouring over the porkchops.”

“This is a great tasting recipe!!The flavor of sauce is so good,I added a few slices of garlic,will make again and again.Served with baked potatoes and steamed spinach.Thanks Linda.”

“Another yummy pork chops recipe from Bergy!! The sauce was particulary tasty, I also reduced it to a nice thickness. I used boneless loin chops and used the red pepper flakes, they gave it a lovely bit of heat. Served it with green salad with bits of leftover orange in it and a baked potato with some of the sauce. Lovely supper thanks and we will be having it again!”