-
-
My review
Maple-Mustard Glazed Pork Chops
Shannon :)
"Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!"
Added to shopping list.
Go to shopping list.
Ingredients
6 h 22 m servings 335 calsOriginal recipe yields 4 servings (2 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
- Place oven rack in it's highest position. Set oven to Broil.
- Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 335 calories; 8.9 g fat; 24.3 g carbohydrates; 38.3 g protein; 98 mg cholesterol; 455 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 84107 Ratings
-
-
-
-
-
Most helpful positive review
1/28/2007
I was limited on time so I modified this recipe a bit. I rubbed the pork chops in the dry ingredients, and placed them on a flat griddle. I mixed the mustard and real syrup and poured spoonful...
Most helpful critical review
12/4/2011
These were pretty good. I would give them 3 1/2 stars if I could. My boyfriend thought they were just OK, but don't listen to him, he's not a big fan of mustard. I didn't broil these, because I...
Most helpful
Most positive
Least positive
Newest
1/28/2007
I was limited on time so I modified this recipe a bit. I rubbed the pork chops in the dry ingredients, and placed them on a flat griddle. I mixed the mustard and real syrup and poured spoonful...
6/21/2011
Very Good! I made many changes because of lack of time and ingredients. I used onion soup mix because I had no onion powder. I reduced the amount of salt because of the salt already in the soup ...
2/28/2011
This was quite simple and very tasty. I did use fresh chopped green onion instead of onion powder and I added fresh minced garlic. We all liked this and it was very simple for me to make on a ve...
4/7/2011
This is the best pork chop recipe I have tried in a long time! But....I didn't find it until 30 minutes before cooking dinner, so I made a small change. Since I didn't have time to marinate, I...
1/30/2007
This was the weekly dish on the quality cook dot com last week. My family really enjoyed it. I added a little mustard powder to the rub. I let them sit all day in the fridge. But the best pa...
6/9/2009
These were good. Maybe next time I'll read the directions correctly. I mixed all the spices, maple syrup and mustard togethered, and slathered the pork steaks [that's what I used] in the sauce. ...
1/31/2007
These were way too sweet for me! But, I would like to try the glaze again with another cut of meat, which would most likely end up being ham. Ended up marinating my chops in the rub for longer...
11/14/2011
Amazed with how delicious it was. We ate it with pierogies and broccoli, both of which soaked up the juice from the bottom of the plate incredibly. It was so easy and fast to make, we recommend ...
5/4/2011
Wow! was not sure about the dry rub, but this recipe is great! Juicy and nothing was left on the plate. Keeper.