Prep/Total Time: 30 minutes
Yield: 6 servings
- 1/2 cup packed brown sugar
- 1/3 cup Dijon mustard
- 5 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon ground mustard
- 6 bone-in pork loin chops (6 ounces each)
- In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened.
- Place pork chops in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350 for 18-22 minutes or until juices run clear, basting occasionally.
Nutrition: (1 pork chop) 258 calories, 9 g fat, 3 g saturated fat, 58 mg cholesterol, 397 mg sodium, 25 g carbohydrate, Trace fiber, 21 g protein.
Comments: A delicious barbecue sauce with mustard. We broiled both sides for a couple of minutes to give it more of a crispy topping.
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