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OVEN-BAKED PORK CHOPS

These pork chops are tender with an oven baked flavor you and your family or guests will enjoy.  The sweetness of the molasses combined with the brown sugar and spicy mustard make the perfect flavor combination.

2 to 4 boneless pork chops
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon molasses
1 teaspoon minced garlic
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper                          
Bread crumbs of your choice or all-purpose flour. (I used my own homemade bread crumbs with Italian seasonings).
 
Whisk all ingredients together except bread crumbs until you have a smooth sauce.  Dip each chop in liquid and then in bread crumbs.  Bake in preheated 375 degree oven for 45 minutes or until chops are done in the middle.
 
Here is a link for the bread crumbs in case you want to make your own: Homemade Bread Crumbs.
 
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12 Responses

  1. Hi, do you think you could replace the molasses with honey?

  2. You might try regular mustard.

  3. My 5 sons have enjoyed Everything that I have tried! Thank You a million times!

  4. New to your site and so far I LOVE WHAT IM SEEING !!! Can’t wait to get started on some of these great dishes !!!!

  5. I am making these tonight! I am just thrilled with all your recipes…off the chart!!
    My hubby’s going to THANK YOU I’m sure :)

  6. Hello, so glad Savannah recommended your site. I love your recipes and think I will put my recipe books away!
    Have a wonderful day,
    Patty

  7. What does the molasses do? Could you use Maple Syrup instead?

  8. my first time of being here.. am truly enjoying looking at all the great recipes.. great job judy.. mary w.

  9. Those pork chops look wonderful! The men in my house claim they don’t like pork chops, but I bet they would like these. I think I even have some gluten free bread crumbs in my freezer…I’m going to have to make these next week! Thank you!

  10. I am always looking for a really good baked pork chop recipe. This one sounds excellent. I love the dijon mustard you added in there!

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.