Tuesday, April 26, 2011

What We Ate for Dinner: Pork Chop


We finally broke out one of the three pork chops I have left in the freezer--we always split one.  It was Bryce's request.  I served it with homemade Rice-A-Roni in the curry flavor and a can of green beans.  The best part was the glaze on the pork chop.  I didn't really measure the ingredients, so here is an approximate recipe:

2 T. soy sauce
2 t. yellow mustard
2 T. jalapeno jelly
1 1/2 T. sugar

Mix ingredients together.  Dredge pork chop in glaze.  Bake at 375 until the internal temperature registers 165.  You can use the extra sauce to dip your chops in.

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