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"I loved this recipe so much I created it twice in one week! The 1st time ..."More

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I gave it 4 stars, my wife 3 (see "our" rating). As some of the other female reviewers noted, the oregano was a bit much. I think if it were reduced by half the dish would be better. Definitely a recipe that needs to be "tweaked" to individual tastes. The side(s) also make a big difference. Still, it was easy to make, tasty, required few ingredients and clean-up so we will make it again with a couple of minor changes.

I loved this recipe so much I created it twice in one week! The 1st time I made the Maple Mustard Pork Chops with long grain rice and a side salad. The 2nd time I made the pork chops with baked potatoes. The Maple Mustard mixture made the dishes extra special. In fact, I doubled the mixture, drizzling part of the extra portion on the pork chops and the remainder on the rice and potatoes. It is now a family favorite!

I'm learning to do a little cooking in my old age. Tried this recipe and it turned out very well. I used a 10" iron skillet which handled two pork chops and two sweet potatoes very well. Added red cabbage for a veggie and had a nice dinner.

Let me begin by saying that my husband devoured this dish! He was a huge fan of the sweet potatoes. The recipe was easy to follow and the ingredients were readily available when I went to pick them up. {One note: the only Fleischman spread that my local grocery store carried was their Olive Oil Spread with Sea Salt, so that is what I used.} I liked that the recipe resulted in a hearty and comforting meal in less than half an hour. I would caution home chefs to pay attention to the pork chops as they are searing - I walked away for a few minutes and came back to slightly burnt pork chops! Still, they turned out nicely. I would probably season my pork chops more next time, but overall, the dish was a good one. I had never done a maple-mustard combination before and was pleasantly surprised.

Yummy maple-mustard sauce is a great compliment to pork chops. Although this dish, as is, wasn't to my exact liking, I do feel it could be brought from fair to very tasty by simply changing a couple of quick things. Firstly, the recipe calls for you to smother the pork chops before cooking. I would prefer to sear the pork chops in the skillet over high heat in Fleischmann's Original Spread. Once browned, I would add the potatoes and sauce and cook, as instructed, covered, and over medium-low heat for 8-10 minutes until the pork is tender. This process makes for juicier chops and the sauce will enhance rather than take over. The maple and mustard will take a nice backseat to the taste of the actual pork and the chops will have a lovely brown caramelized color rather than beige and boring. I might also add saut?ed apples although this was add a few minutes to an otherwise very fast and easy to make recipe.

By means of full disclosure I have to share I've never eaten a pork chop prior to this recipe (I'll give you a moment to digest that fact). It isn't that I have anything against the other white meat heath-wise, I've just never made pork chops. The husband chose this recipe and, not surprisingly, he was the family member who enjoyed it the most. (Another disclosure? I'm not a big mustard fan either). That said, I really enjoyed the process of this one. Having never cooked pork chops I was surprised how simple they were to make and clean up after. Since I'd never made them before and I didn't trust my 'eye' I used a meat thermometer and was really careful the chops were cooked through. I opted to eat my sweet potatoes plain (loved the reminder from the recipe I can microwave them) as did my five year old. For us the oregano-taste was a bit much. For my husband the whole meal was perfect. I'd definitely make this again, but wouldn't do it on a night our daughter was eating with us (& I might skip the oregano and see if he notices).