Oh my gosh were these ever delicious! You should like mustard if you make this, BUT, I really didnt find it too overpowering, which I thought it might be with all the mustard powder. After I browned my chop I dont think I let it simmer a whole 20 minutes, but it was VERY tender and juicy. I also had to cut the measurements since I only cook for one. Simple and delicious. Di, pork chops are my favorite thing to eat and this will definitely stay in my cookbook! Thanks for posting it!
Very tender and so tasty. I sprayed the pan with Canola oil and the only other change was that I used jalapeno pepper jelly instead of orange marmalade. I'm going to find other things for that wonderful mustard sauce. thanks for sharing.
I made these for dinner last night and they were fabulous!! I cut down a little bit on the mustard because my husband doesn't care for it, but I don't really think I needed to. The flavors in the sauce balance beautifully. My chops were very thick, so it took a little longer than 20 minutes, but the end result was phenomenal. I didn't care much for pork chops before, but these I LOVE! Don't let the mustard scare you off, its not at all overpowering.
I'm a mustard lover but wasn't too thrilled with these. they were good, but the flour mixture just wasn't enough for what I usually like, and the mustard taste just wasn't strong enough for me. I like a lot of it!
These were great! I used a little more marmalade, but otherwise stuck to the recipe. The whole family devoured it! I served this with steamed broccoli, cauliflower, and carrots, plus a baked potato. Next time, I think I'll plate this alongside (brown) rice to absorb more of the sauce. :) Yum!
Yummy chops! We loved them. The only thing I would try differently is to maybe use orange zest instead of marmalade but only because of personal preference. They were great!
Mmm, mmm, mmm! I am a mustard freak so I actually added extra Dijon and ground mustard. I purchased a lovely boneless pork rib end which was at least two inches thick so it simmered for 40 minutes. The reduced sauce was just lovely however I found that it required salt to perk it up.
These were a big, big hit at my house. Smelled great cooking, the chops were nice and moist. I did not find the mustard flavor overwhelming at all.
Great chops!Asall have said,so thanks for wonderful recipe.Linda
My whole family really enjoyed these chops. I found the mustard taste very mild and not overpowering at all, and there was a terrific hint of orange from the marmalade. I left the onions out (DS hates them). What was lacking was salt; I added some to the sauce at the end and also sprinkled a little over the chops, but I believe the sauce should have salt as an ingredient. My pork chops were quite thick, about an inch, and 30 minutes of simmering was perfect. I increased the sauce ingredients by 50% because DH and I like lots of sauce -- and I had 5 pieces of pork, not 4 -- but that wasn't necessary as there would have been more than enough (I served the sauce on the side, in the photo I only drizzled a small amount over the meat). This was easy to prepare and I look forward to making it again!