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Saturday, April 9, 2011

Spicy Mustard Pork


My Mom passed on this dish idea to me a few years back.  It is super simple and delicious.  To make it even easier, you can bake it, if you don't have much time or put it in the Crock Pot for an effortless type of meal.

Now for all you who refuse to cook unless you have exact measurements, this won't be your favorite recipe from me.  I promise you though it is full proof.  You just can't mess it up!

Here is what you need:

Pork Chops, cut up Pork Loin or Pork Roast (bone in or boneless, doesn't matter)
Spicy Mustard (generic brands work great, save yourself some money)
Brown Sugar

Generously rub spicy mustard on all sides of your Pork (no matter which type).  Place in casserole dish. Sprinkle brown sugar over all the meat.  I probably used a bit more than half a cup for my pictured pork chops.  Bake at 350 until pork is fully cooked (approximately 30 minutes).

If you choose to put it in the crock pot follow the same instructions above, but add extra mustard and brown sugar to give a sauce and added moisture.  Cook on low for 8 hours or high for about 4 hours.  The pork will shred easily apart.

Both cooking preparations create a great sauce for the pork.  You can serve this over rice, noodles, mashed potatoes, whatever you prefer.

My kids love this meal.  Ryan who loves to say how much he doesn't like food prior to eating it lately, gobbled this up and asked for it the next night too.

I hope you'll give it a try!  Happy Cooking!


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7 comments:

  1. Sounds yum. I love all your ideas!

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  2. Thanks so much Happyhagys! You know how to brighten my day!

    ~Jill

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  3. We are trying these tonight! I'm excited!

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  4. They were yummy!

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  5. Jessica-I am so glad you liked them! They are super easy.

    Don't be fooled by the spicy mustard part, they aren't spicy at all!

    ~Jill

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  6. I did this right after my last post and my family liked it! ;-) A new menu item!

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  7. Happyhagys-I am so glad you liked the pork! It is definitely something I make regularly!

    ~Jill

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