Have you signed up for the web class on May 25th yet? Click here to sign up! Space is limited!Every couple of months I buy a HUGE pork tenderloin and cut it up myself. I usually get two roasts and about 20 chops out of it. Pork is a major industry here in Iowa, so the pork here is really good. I have never been a huge fan of pork but it is really inexpensive and versatile, so I try to make it at least twice a month. I originally found this recipe on All Recipes but changed it because I didn't have all the ingredients on hand, so the recipe has now morphed into this. I have made this several times and every time it is a hit!
Baked Pork Chops
- 4 thick cut pork chops (I used boneless, skinless pork loin chops but you can use whatever cut you have or like)
- 2 tbsp. brown sugar
- 1 tbsp. dijon mustard
- 1 (6 oz) can tomato paste
- The same amount of dry white wine as tomato paste (I just use the tomato paste can to measure the white wine).
- 1 tbsp. herbes de provence
- 1 tsp. granulated garlic or garlic powder
- salt and pepper to taste