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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