I made these last night and they were wonderful! Everyone in the family
gobbled these right up! This pork chop recipe is definitely one of the best I've
ever had. It is also one of the only three pork chop recipes my picky daughter has
eaten and liked (other two are my Chinese father-in-law's Chinese-style fried pork
chops and Lori A's maple glazed pork chops--yummy, yummy!).
I did a couple of things differently: First, I sprinkled my pork chops with a
seasoned salt mixture made of white pepper, salt, and garlic powder about 6 hours
prior to cooking. Second, I lightly dredged my pork chops in flour and fried about
30 seconds on each side before baking. Lastly, I had to add a little brown sugar
to the sauce because I could only find the hot variety of Dijon mustard.
As for the spiced onion marmalade, I thought it was pretty good and quite different,
but felt that it detracted from rather than enhanced the flavor of the pork chops.
Actually, I only spread just a spoonful of the marmalade on a couple of chops. The
original sauce the pork chops were baked in is SO GOOD that we all felt that the
spiced onion marmalade could be put to better use on something like bland regular-flavor
oven baked pork chops. Thanks for an excellent "all-time list maker" pork chop recipe!
Glazed Pork Chops
Nonstick vegetable oil spray
3/4 cup ketchup
1/4 cup plus 1 tablespoon mild-flavored (light) molasses