18 Reviews

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!

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Kelly M. March 31, 2003

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.

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Andrea in NH January 12, 2007

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.

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PugsAndKisses May 20, 2003

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!

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cookin_nurse February 08, 2010

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!

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unmistakable1 November 10, 2008

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!

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Brianna Storer May 22, 2006

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.

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Highland Lass October 30, 2005

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.

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Bogey'sMom August 20, 2005

Great chops!Asall have said,so thanks for wonderful recipe.Linda

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lin1 July 28, 2005

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!

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Lennie June 24, 2005
Savory Pork Chops