Congratulations to Heather Smith for Winning the 2009 Cookoff

Sweet And Tangy Pork Chops

My mom used to make these when we were kids. As an adult I called her and asked her how she used to make those yummy pork chops. She revealed, ketchup and mustard. I never would have guessed. With the juice from the pickle, boy it tastes so good.

COOK TIME 20 min
PREP TIME 10 min


1/4 cup FRENCH'S® Classic Yellow® Mustard

1/4 cup ketchup

4 pickles spears cut in halfs lenthwise

8 Thin cut Bone-in Pork Chops


Preheat oven to 350 degrees. Line a baking sheet with alumnium foil. Mix the Ketchup & mustard in a bowl. Dip each pork chop in the mixture making sure each side is saturated. Place pork chops on baking sheet. Place 1/2 pickle spear ontop of each pork chop. Bake 20 minues. Enjoy

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