Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This is a quickie marinade I make up as I go along, but these measurements are pretty close. Goes well with a side of just about any vegetable, but I usually serve steamed fresh green beans.

Ingredients Nutrition


  1. Wash and pat dry pork chops with paper towel; poke several holes in them with a fork.
  2. In a shallow baking pan, mix together rest of ingredients.
  3. Place pork in marinade, turning to coat completely.
  4. Cover and refrigerate for 1 hour, turning at least once.
  5. Preheat oven to 275 degrees.
  6. Remove cover from pan, bake chops for about 30 minutes (or until done), turning at least once during cooking.
  7. Serve with baked potatoes, using cooked marinade and pan drippings to top.


Most Helpful

I have done this recipe as listed- letting it marinade for an hour. I have also left them to marinade overnight- which is by far my favorite method. I definitely cook it in the marinade and love how it becomes like a gravy for the chops. One of the best recipes I have tried for pork chops. I definitely recommend the dry mustard over the regular mustard, but go sparingly if you have to use regular mustard and TASTE TASTE TASTE!

Ashtin E. February 25, 2016

Wonderful marinade that is worth waiting an hour for. I wanted to grab the little chops out sooner, but left them to bath blissfully in this very tasty, and lots of flavor marinade. Chops were fork-tender, and the gravy made for the sauce and the chops juice is just as wonderful while sitting atop a chop. I wouldn't and didn't change a thing. Very flavorful!

Andi of Longmeadow Farm December 10, 2009

I am not posting a rating on this yet because I want to try a few things before making my final decision on it. To me, it was a bit too mustardy. The mustard seemed to overpower the ranch, making it taste more like "mustard chicken" than ranch chicken. BUT this may have been due some adjustments I made (I increased the recipe by half and substituted 1 tbsp. yellow mustard for the 1 1/2 tsp. dry mustard according to a substitution guide I found online.) Other than the overabundance of mustard, I think the chops themselves were nice and tender. But I did have to cook them longer than suggested. Again, this may have been due to my increasing the recipe. I will re-write this review if I try the recipe again.

Ransomed by Fire January 20, 2009

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