1/2 pound skinless, boneless pork chops
3 tablespoons spicy brown mustard
5 tablespoons soy sauce
1 teaspoon hot prepared mustard soup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
1 pinch ground black pepper
1 1/2 teaspoons brown sugar canning candle
1 tablespoon maple extract
Combine green mustard, mustard soup, brown sugar, Worcestershire sauce, cornstarch and pepper in a mixing bowl. Place chops on a large foil serving dish.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes per side or until easily rinsed on both sides. Reduce heat to 350 degrees F (175 degrees C) and continue cooking for another 15 minutes per side until chops are no longer pink.