1/2 c. packed brown sugar
5 tbsp. cider vinegar
6 bone-in pork loin chops
1/3 c. Dijon mustard
2 tbsp. molasses
1 tbsp. ground mustard

In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2 to 3 minutes or until thickened. Place pork chops in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Top with sauce; turn to coat.

Bake, uncovered, at 350°F for 18 to 22 minutes or until juices run clear, basting occasionally.

Yield: 6 servings.