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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
In a bowl mix the rest of the ingredients together and pour over the pork chops.
Bake in the preheated oven for 45 minutes or until the internal temperature of the pork is 160 degrees.
I served this dish with brown rice and broccoli for a balanced meal!
5 comments:
i only have regular mustard, is there something i can add to it to make it dijon? Anything i can use instead of white wine since I have none, and i have some tomato sauce, if i just use a little bit of it, what do i add to it to make it thicker, like paste? thanks! and if i need to actual things i can just run to the store.
oh, and for white wine, is that something i can get in the grocery store, like is there a white cooking wine, or do i need it from the liquor store?
is that just some of the pork chop sauce you put on top of the rice?
Yes, that is the pork chop sauce on top of the rice. You can get wine at the grocery store. You could use tomato sauce and not add the wine. Regular yellow mustard won't work because it will taste odd. You could try using dry mustard instead, but I am not sure how that would turn out either. I hope this is helpful. Oh for the wine, you don't want to buy cooking wine, you want to use a dry white wine, one that you would drink. The rule of thumb is that if you wouldn't drink it, it won't taste good in your food. I hope this was helpful. Let me know how yours turns out!
Great, I am going to the store anyway and will just buy those couple of items, but really good to know about the tomato sauce/not using the white wine. will get the paste though and wine because i bet it will taste better. thanks, will let you know how they turn out!
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