Mustard-Glazed Porkchops

This was another one of the first recipes I learned when I finally started cooking things more exotic than chicken breast - pork chops were the least frightening next step. I love this one because it's quick to cook, easy as hell, and not all that unhealthy for you. Pair this with some white rice and a salad and you have a fully-balanced hot meal in 25 minutes.


Mustard-Glazed Porkchops

2 boneless porkchops
1 tbsp. brown sugar
1 1/2 tbsp. yellow or Dijon mustard
1/2 tbsp. lemon juice (about 1/8 of a lemon)

- Preheat oven to 325 degrees.
- Butterfly chops and place in a baking dish, "open" side up
- Mix sugar, mustard, and lemon juice together.
- Brush mixture over pork chops, top and bottom.
- Add about 1/8" water to baking dish.
- Bake 20-25 minutes at 325.