Baked Pork Chops with Currant Sauce

Baked Pork Chops with Currant Sauce

Prep Time

10 minutes

Cook Time

45 minutes


Baked Pork Chops with Currant Sauce

Rib, loin, or boneless pork chops can be used in this recipe.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.


Add your favorite herbs and spices to Pioneer Biscuit & Baking Mix to create a variety of coatings for meat, chicken and fish.


  • 3/4 cup Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 3 tablespoons sesame seeds
  • 1/2 teasponn paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter or margarine, melted
  • 6 each pork chops, cut 3/4-inch thick
  • SAUCE 1 cup currant jelly
  • 2 tablespoons prepared mustard
  • 1/4 teaspoon allspice


  • 1 Preheat oven to 375°F. Lightly oil a 15x10x1-inch baking pan.
  • 2 Combine Pioneer Biscuit & Baking Mix, sesame seeds, paprika, salt and pepper in a plastic bag. Drizzle melted butter over mixture and blend well.
  • 3 Dip pork chops in water and add, one or two at a time, to mixture in bag. Gently shake bag until chops are coated on both sides.
  • 4 Place chops in prepared pan. Bake 45 to 50 minutes until done.
  • 5 Combine currant jelly, mustard and allspice in a small saucepan. Heat over low heat until jelly melts, stirring until smooth. Serve warm over chops.


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