Honey Mustard Baked Pork Chops

Russ Myers


Sweet and tangy chops served over a bed of yellow rice makes a colorful meal.

A study released in 2006 by the United States Department of Agriculture states that six common cuts of fresh pork are leaner today than they were 15 years ago...on average about 16 percent lower in total fat and 27 percent lower in saturated fat. In addition, pork tenderloin is now as lean as skinless chicken breast. The study found a three ounce serving of pork tenderloin contains only 2.98 grams of fat, whereas a three ounce serving of skinless chicken breast contains 3.03 grams of fat.

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4 Servings


10 Min


20 Min




1/8 c
yellow mustard
1/2 c
boneless center-cut pork loin chops, 1/2- inch thick
pepper to taste
chili powder to taste
aluminum foil cut into 4 10- inch sheets

Directions Step-By-Step

Preheat oven to 425 degrees F.

In a small bowl, stir together mustard and honey.
Spray each sheet of foil with cooking spray and place a pork chop in the center. Pour 1 Tablespoon honey mustard over each chop (take care not to touch the raw pork with spoon or honey mustard container). Reserve remaining honey mustard to serve with the meal. Sprinkle pepper and chili powder over each chop to your taste. Fold foil over, enclosing contents completely and crimping edges tightly to seal.
Place packets on a baking sheet and bake until the chops are no longer pink, 18 to 20 minutes; do not overcook. Serve immediately with reserved honey mustard.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy