Mustard Molasses Pork Chops

• 3 Tablespoons Molasses
• 1- 1/2 Tablespoon Coarse-Grained Dijon Mustard
• 2 teaspoons White Vinegar
• 1/4 teaspoons Salt
• 2 whole (.25 Lb Each) Pork Chop Loins Of Equal Size

1. Combine all ingredients except the pork in a bowl and mix.
2. Put pork chops in a plastic zip bag, pour in half of the marinade, seal the bag and mix around to coat the chops in the marinade.
3. Put it in the refrigerator for 30 minutes to 8 hours.
4. Chill remaining glaze.
5. Preheat oven to 350 degrees F. Put chops into a baking dish and bake chops uncovered for 20-30 minutes (when done they need to be 145 degrees F internal temperature).
6. Turn once while cooking and baste with the other half of the glaze.
7. Serve with steamed quartered skin-on red potatoes and asparagus, drizzled with the extra sauce.

molasses, coarse, white vinegar, salt

Taken from tastykitchen.com/recipes/main-courses/mustard-molasses-pork-chops/ (may not work)