Grandma Verna'S Baked Pork Chops
Sweet and tangy baked pork chops with a hint of mustard glaze, perfect for family dinners or casual gatherings. The orange‑sugar sauce caramelizes beautifully, delivering a subtle citrusy sweetness.
Ingredients
Instructions
- Place pork chops in a baking dish.
- Combine brown sugar, salt, dried mustard, pepper, and orange juice in a bowl and pour over the chops.
Tips & Substitutions
For a sweeter glaze, consider adding a splash of maple syrup to the orange juice mixture. If you prefer a spicier kick, try incorporating a teaspoon of cayenne pepper. Ensure the pork chops are at room temperature before baking for more even cooking. Use bone-in chops for extra flavor and moisture. For a quick alternative, substitute the orange juice with apple cider.
Serving Suggestions
Serve Grandma Verna's Baked Pork Chops alongside creamy mashed potatoes or roasted vegetables for a comforting meal. A fresh green salad or a side of Mustard Beans can add a nice contrast. For a complete dinner, pair it with a glass of Mulled Wine California Style to enhance the flavors.
Storage & Reheating
Leftover baked pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them, but be cautious to avoid drying them out.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Verna'S Baked Pork Chops contains roughly 37 calories, with 2g protein, 7g carbohydrates, and 1g fat. It is an excellent source of vitamin C (92% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1287mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the pork chops are done cooking?
The best way to check for doneness is to use a meat thermometer. Pork should reach an internal temperature of 145°F (63°C). Let them rest for a few minutes before slicing to allow the juices to redistribute for maximum tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).