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    You are in: Home / Recipes / Ginger-mustard Pork Chops Recipe
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    Ginger-mustard Pork Chops

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 10, 2009

      Just finish having this for dinner, and WOW it was fantastic! I used 1 cup of chicken stock for more sauce. also when I was done frying the chops I added them to the pan and let them boil on high for about 3-4 minutes, this really helped give the chops more of the flavor. I used boneless chops. Other then that, it was enjoyed by all of us. :)

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    • on March 14, 2009

      These were okay. I didn't love them. The flavor was good but after a few bites it started to overpower everything else. I only cooked 2 chops but made the same amount of sauce hoping there would be extra but it reduced so much that I barely had enough to cover the meat I had. I may try this again just using Dijon and up the chicken broth a bit.

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    • on January 25, 2008

      These were delicious. I don't think I changed a thing when fixing them, but not sure. I just realized I hadn't reviewed them, and am having a frozen "leftover" chop from this tonite. A definite keeper, and one I need to fix again.

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    • on December 03, 2007

      This was a fantastic weekday meal that has a lot of flavour in a short cook time. I did double the broth, mustards and ginger because we like our meals saucy. I did not have green onions so I used white onion with good results. Thanks for posting a keeper!

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    • on June 19, 2007

      I used bone-in pork chops & also simmered in the sauce for a few minutes. Slightly lowered the amt of ginger as I was unsure of this combination of flavours. To my surprise this was a quick easy and very tasty dinner! Thanks!

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    • on June 09, 2007

      This recipe is a real treat. Mid week or for company it is a winner. I only cooked one chop but made half the mustard/ginger sauce. I always get scallions & shallots mixed up and before you know it I had chopped a shallot so used that instead of the green onion.Then I took a shortcut - mixed the remaining ingredients together, poured the sauce over the browned chop and simmered the chop in it for apprx 15 minutess and the sauce was reduced and quite dense. I used half butter half olive oil to brown the chop so the butter didn't brown too much. This is a delicious recipe thanks Lorac

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    Nutritional Facts for Ginger-mustard Pork Chops

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 212.9
     
    Calories from Fat 83
    39%
    Total Fat 9.2 g
    14%
    Saturated Fat 3.4 g
    17%
    Cholesterol 78.5 mg
    26%
    Sodium 233.7 mg
    9%
    Total Carbohydrate 4.5 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.5 g
    2%
    Protein 26.1 g
    52%

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