Orange-mustard glazed pork chops from Cooking Light Magazine, Jan/Feb 2014 (page 130) by Grace Parisi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on May 11, 2015

    I cooked two chops only, but made a full recipe of the sauce. Also finish cooking on the stove top because from the on-line comments 10 minutes in the oven is not enough time to get the onions cooked, so I tried to cook the onions a bit on the stove top, but by the time the onions were softened, the chops were done, no need to go into the oven. The sauce was good, not too sweet even though I forgot to add the lime juice in. There was not enough sauce, so next time I will not pre-reduce the sauce.

  • Globegal on September 13, 2014

    First made this in Jan 2014 exactly as instructed. It was very good. Just made it again with a few changes. Like onions so doubled the amount. Didn't have red so used yellow. They didn't look cooked when they came out of the oven, so cooked them in the lime juice for 4 minutes. There was extra sauce on the pork chop so dripped some off into the saucepan to cook with the onions. Onions came out cooked but with a crunch and an incredible flavor. Recipe has a number of steps but if you prepare everything before starting to cook, it goes quickly & can do other things during the various steps.

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