Alice’s Asian-Style Stuffed Pork Chops

6 Stuffed Pork Chops (I bought these from Benny’s Big Star. They were stuffed with a ground meat type filling.)
Salt, red/black pepper
1 pt. sliced mushrooms
3-4 white onions, peeled and cut in chunks or wedges
1 (11.8-oz.) bottle Culinary Tours King Pao Sauce
¼ c. Creole mustard
¼ c. Sriracha
¼ c. soy sauce
½ c. good quality honey
1. In bowl, combine the King Pao Sauce, mustard, Sriracha, soy sauce and honey. If you do not like spicy, cut out the Sriracha or cut back on the amount.
2. In large roasting pan, place in bottom the mushrooms and onions.
3. Place the chops on top of the veggies.
4. Pour sauce to cover each chop. Flip chops and do the other side.
5. Pour remaining sauce all over the dish to cover the veggies as well.
6. Cover with foil.
7. Preheat oven 375. Bake for 1 hour.
8. Remove foil and let bake another 10-12 minutes.