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Glazed Pork without sprinkles

Found 25 recipes

DIFFICULTY LEVEL

Glazed Pork Chops

1/2 cup distilled white vinegar or 1/2 cup cider vinegar 1/3 cup light brown sugar 1/3 cup apple cider or 1/3 cup apple juice 2 tablespoons Dijon mustard 1[...]

Source: food.com
Glazed Pork Chops

6 3/4 inches thick pork chops (I prefer Rib chops) 1 The night before, mix the marinade ingredients & bring to a boil. Let cool. 2 Place the pork chops in[...]

Source: food.com

Glazed Pork Chops

1 teaspoon butter 6 pork chops, 3/4 inch thick 1 cup water 1 package onion soup mix 2 teaspoons brown sugar (packed) 1 medium apple , cored and sliced 2[...]

Source: food.com
Glazed Pork Chops and Apples

2 tablespoons oil 8 boneless pork chops , 1/2 inch thick 1 cup apple juice 1/2 cup brown mustard 1/2 cup packed brown sugar 1/4 teaspoon fresh rosemary[...]

Source: food.com
Glazed Pork Chops and Apple Bake

2 -2 1/2 lbs pork steaks or 2 -2 1/2 lbs pork chops salt & pepper 3 apples , peeled, cored and sliced 1/2 cup water 1/4 cup brown sugar , packed 2 tablespoons[...]

Source: food.com
Glazed Pork Chops

4 pork loin chops with bone 1/3 cup apple cider vinegar , plus 1 tablespoon apple cider vinegar , divided 3 tablespoons soy sauce 3 garlic cloves , minced 1[...]

Source: food.com
Glazed Pork Chops

4 (4 ounce) boneless center-cut pork loin chops (1/2-inch thick) cooking spray 1/8 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup minced[...]

Source: food.com
Glazed Pork Chops

1/2 cup distilled white vinegar or 1/2 cup cider vinegar 1/3 cup light brown sugar 1/3 cup apple cider or 1/3 cup apple juice 2 tablespoons Dijon mustard 1[...]

Source: food.com
Glazed Pork Chops

3/4 cup apricot preserves or 3/4 cup peach preserves 1 (8 ounce) bottle Russian salad dressing 1 tablespoon beef bouillon granules or 3 bouillon cubes 1[...]

Source: food.com
Glazed Pork Chops

6 pork chops (1/2 inch) seasoned flour , enough to coat pork chops in 2 tablespoons bacon drippings 2 tablespoons parsley , minced 3 tablespoons onions ,[...]

Source: food.com
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