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GALZED PORK CHOPS PENZEYS

MY PENZEYS

A wonderful, richly-spiced, fall dish from Diana Geigis.

* 4 center-cut pork chops

* 2 Cups water

* 4 large onions, cut in half and peeled

* 1/3 Cup brown sugar

* 1 tsp. HUNGARIAN SWEET PAPRIKA

* 1 tsp. REGULAR MUSTARD POWDER

* 1 tsp. RUBBED SAGE

* 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste

* 2 TB. water

Preheat oven to 350°. Rinse the pork chops, pat dry and set aside. Bring the 2 cups of water to a boil in a medium saucepan. Add the onions and continue to boil for 15 minutes. Drain. Place the pork chops in a 9×13 pan. Layer with the onions. Combine the brown sugar with the SPICES. Add the 2 TB. of water and mix well. Spread the spice mixture over the chops and onions. Bake at 350° for 1 hour, basting occasionally, until chops and onions are tender and nicely glazed.

Prep. time: 20 minutes

Cooking time: 60 minutes

Serves: 4

Nutritional Information:

Servings 4; Serving Size 1 chop (271g); Calories 180; Calories from fat 40; Total fat 4.5g; Cholesterol 45mg; Sodium 60mg; Carbohydrate 18g; Dietary Fiber 2g.

Description

Price

Qty

Hungarian Sweet Kulonleges Paprika 1.0 oz. 1/4 cup jar

$2.89

Mustard Powder Regular .9 oz. 1/4 cup jar

$2.05

Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar

$4.29

Sage Rubbed .4 oz. 1/4 cup jar

$1.79

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https://recipes.connorbowen.com/recipe/galzed-pork-chops-penzeys/