Glazed Pork Chops

Recipe by: Ellen J. Barrier

Pork Chops
1 cup of French’s 100% Classic Yellow Mustard
½ cup Brown Sugar
2 lemons
¼ cup  beer or cooking wine
Black pepper
2 garlic cloves (remove the sections from the bulb)
Cooking oil

Preparation:  Season pork chops with the salt, pepper, and tenderizer. Place them in the refrigerator.
Mix together the squeezed lemon juice, beer or wine, brown sugar and mustard in a bowl. Set aside. Heat the cooking oil. Flour the chops  thoroughly.  Let the chops cook on  medium- low temperature. They should be light brown on both sides, but practically done, before removing them from the frying pan. Next, place the chops,  in a pan or glass dish. If you like garlic, this would be the time to add chopped garlic, on top of the chops. Pour the sauce over the chops and place them in a heated oven at 350 degrees. The sauce need to absorb slowly into the meat, while becoming a glaze as it heats. Check the meat frequently. 

Note: This amount of sauce is based on 6 medium size pork chops. To get the consistency and the amount of sauce you desire, gradually, add small amounts of liquid, mustard and  brown sugar to the mixture.

Beloved, I wish above all things that thou mayest prosper and be in health, even as thou soul prospereth. 3 John 2


Barrier’s Health and Fitness Website:

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