Prep 30 mins
Cook 1 hr
A baked pork chop made with a sweet paste, from Darlene Kossman.
- 158.51 ml brown sugar
- 4.92 ml paprika
- 4.92 ml sage
- 4.92 ml dry mustard
- 22.18 ml water
- 6 pork chops
- For the rub, mix the brown sugar, paprika, sage, dry mustard, salt, pepper and water together.
- Spread on raw chops on both sides.
- Put some paste on bottom of pan.
- Bake at 350 degrees Fahrenheit for 1 hour uncovered.
I made a scaled back version of this recipe for on very large pork steak chop. I was worried that it might be too sweet for me, but with the paprika and dry mustard it wasn't. Nice change from the plain baked pork chop. Thanks for sharing the recipe. Made for PRMR Tag Game.
Wonderful combination of sweet and savory! Hubby's exact words were, "Sometimes, your experimental recipes work." The only thing I will do differently next time is turn them over halfway through cooking so that both sides get the nice glaze. Thank you for a fantastic recipe!
Five stars from me and my family. I was even told by dear hubby that this was my best meal this year. Easy and simple recipe resulting in moist tasty chops. Tonight I am a hero...thank you :)