6 pork chops (boneless or bone-in) (We had boneless ones)
2/3 cup brown sugar
1/2 teaspoon pepper
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon sage
2 Tablespoons water
1. Place pork chops in 9x13 pan. (There was a lot more glaze than I was anticipating, probably why it was so good, so I would suggest putting some of it at the bottom of the pan before putting the pork in so that the whole pork chop is covered with the glaze.)
2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour (I think we added a little bit more, but it was not super thin or runny). Pour over pork chops.
NOTE: Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan. Use a meat thermometer to test internal temperature (160°) (We actually did use a meat thermometer and checked the temperature, who knows if that made a difference)
3. Bake at 350°, uncovered. If thick pork chops (greater than 1-inch thick), bake for 45-50 minutes, or until meat tests done. Check at 20 minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. If thin pork chops (less than 1-inch thick), bake for 20-30 minutes, checking with thermometer for doneness.
4. A visual check helps, too. If, after you cut the pork chops into smaller pieces for serving, you feel they are a bit too pink, put back in oven for a few more minutes.