curry glazed pork chops

This is a different take on the traditional pork chop. From the recipe box it came, with no actual curry in the recipe. You can make it as is, or chuck in some curry to see how it goes. I've done the honey Dijon combo before and know that is good with pork, and am unsure about how it would go with some shakes of curry and turmeric, though in theory that sounds good. I'll make this recipe as is and then with curry and turmeric next time pork chops are on sale, and update the recipe with the results.

Update : Okay, so far I made it as is, and it tastes quite good actually!! I put the extra sauce over rice as and it was good. Be careful not to overcook or the sauce will scorch. I'll try it with curry spices next.

• 6 tbsp butter or margarine

• 1/4 C honey

• 3 tbsp Dijon-style prepared mustard

• 1/2 tsp salt

• 4-6 pork chops

1. Preheat the oven to 375.

2. Put the butter in a baking dish, and place the dish in the oven to melt the butter while the oven is heating.

3. Remove the dish from the oven. Add the honey, mustard, and salt to the dish. Stir all the ingredients together.

4. Add the pork chops, turning them to coat them thoroughly with the mixture.

5. Bake the pork chops in the oven uncovered for 45 minutes. Turn and baste the chops once or twice. Keep in mind that the cook time will vary depending on the size and thickness of the pork chops which are being used. Check for done-ness either through cutting and assessing the color of the meat near the bone or by internal temperature. The meat is done when the juices next to the bone run clear and the meat is white, not pink or red.

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