Cajun Honey Mustard Pork Chops Recipes

CAJUN PORK CHOPS

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

HONEY MUSTARD PORK CHOPS

Steps:

• Preheat the oven to 350ºF. Prepare the honey mustard sauce by stirring together the mayonnaise, Dijon, honey, garlic powder, paprika, salt, and freshly cracked black pepper.
• Use a paper towel to dry off the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper. Heat one tablespoon of cooking oil in a heavy skillet over medium-high heat. When the skillet is very hot add two pork chops at a time and cook until golden brown on each side (3 minutes each side). Place the browned pork chops in a casserole dish (it's okay if they overlap slihtly).
• Smear the honey mustard sauce over both sides of the pork chops in the casserole dish. Bake for about 30 minutes for 1-inch thick chops, about 20 minutes for ¾-inch thick chops, or until the internal temperature reaches 145ºF. To achieve more browning, switch the oven to broil and broil the chops for 3-5 minutes or until the surface is golden brown and bubbly. Serve hot.

HONEY MUSTARD PORK CHOPS

Steps:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

HONEY-DIJON PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
• Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

HONEY MUSTARD-PANKO PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
• Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
• Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS IN A HONEY-MUSTARD SAUCE

Steps:

• Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.

HONEY MUSTARD DREAM DELIGHT PORK CHOPS

Steps:

• In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
• Prepare an outdoor grill for high heat and lightly oil grate.
• Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
• Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.

CRISPY PORK CHOPS WITH HONEY MUSTARD SAUCE

Steps:

• In a small bowl, stir together the mustards, honey, lemon juice, and paprika. Set aside. Season both sides of the pork chops with salt and pepper.
• In a cast iron pan over medium high, heat the oil until it is shimmering. Add in the butter and then place the pork chops into the pan. Cook for 4-5 minutes or until the pork is golden brown and easily releases from the pan. Flip and repeat on the other side.
• Transfer the pork to a plate and drain off any excess oil. Reduce the heat to medium low and pour the honey mustard sauce into the pan. Bring to a simmer and return the cooked pork chops to the sauce.
• Let cook for another 1-2 minutes and serve with a generous serving of sauce.

CAJUN-STYLE SPICED PORK CHOPS

Steps:

• Mix all ingredients except pork and store in an airtight container.
• Rub chops with rub.
• Prepare medium-hot fire and grill chops over indirect heat for 5-6 minutes on each side.

CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY

Steps:

• Marinate the pork chops: Place the pork chops in a gallon-size ziplock bag. Add ½ cup French's Creamy Yellow Mustard, warmed honey, the apple cider vinegar, salt, pepper, and McCormick® Paprika. Massage through the bag until the pork chops are completely covered, then seal the bag and refrigerate for 2 hours.
• Make the honey mustard sauce: In a small saucepan, melt the butter over medium heat. Add the shallot and cook until fragrant and translucent, about 2 minutes. Deglaze the pot with the white wine, then whisk in the chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, and lemon juice. Simmer until thickened, 3-5 minutes. Remove the pot from the heat and stir in the McCormick® Dried Parsley flakes. Season with salt and pepper to taste.
• Make the crunchy green salad: In a large bowl, toss together the kale, radicchio, dried cranberries, and apple.
• In a small bowl, whisk together the grapeseed oil, apple cider vinegar, honey, lemon juice, and red pepper flakes.
• Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
• Cook the pork chops: In a shallow bowl, whisk together 1 egg, the milk, and the remaining tablespoon of French's® Creamy Yellow Mustard. In a separate shallow bowl, stir together the flour, McCormick® Garlic Powder, and McCormick® Onion Powder. Add the panko to a third shallow bowl.
• Dip the pork chops into the flour mixture, then the egg mixture, then into the panko, pressing the bread crumbs into both sides of the meat to coat completely.
• Heat the grapeseed oil in a medium high-walled skillet over medium heat until the temperature reaches 350°F (180°C). Working in batches to avoid overcrowding the pan, cook the pork chops until golden brown and the internal temperature reaches 145°F, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
• Serve the crispy pork chops with the honey mustard sauce and crunchy green salad alongside.
• Enjoy!

CAJUN PORK CHOPS

Steps:

• Preheat the grill to medium heat.
• In a small bowl, combine all the ingredients except the pork chops; mix well then rub the spice mixture over the pork chops, coating well on both sides.
• Grill the pork chops for 5 to 6 minutes per side, or to desired doneness.

CAJUN MARINATED PORK CHOPS

Steps:

• in a bowl mix together ketchup, mustard, molasses, vinegar, cajun seasoning, worcestershire sauce, thyme, onion and garlic. scrape into large freezer bag, add chops, seal and turn to coat. refrigerate for 4 hours.
• Make Ahead: freeze for up to 1 month, thaw in refrigerator for 24 hours.
• in skillet bring chops with marinate and 1/2 cup water to boil, reduce heat heat to low, cover and simmer until fall apart tender, about 40 minutes. remove chops with slotted spoon to serving platter, increase heat to med-high and cook until liquid reduces to about 1 cup, about 8 minutes.
• pour sauce over chops and sprinkle with parsley.

HONEY MUSTARD BBQ PORK CHOPS

Steps:

• Place all but chops in a large resealable plastic bag.
• If the chops have any fat on the edges, slash them three times without cutting into the meat.
• This will prevent them from curling up while cooking.
• Add chops to plastic bag, and marinate for a minimum of 24 hours.
• Preheat grill to high heat.
• Oil grate, and place meat on grill over high heat.
• Cook for 6- 8 minutes, turning once, or until done.

PORK CHOPS IN HONEY-MUSTARD SAUCE

Steps:

• Sprinkle pork with salt and dash fresh ground pepper to taste.
• Heat oil in a large nonstick frypan over medium high heat.
• Add pork, cook for 5 minutes on each side or until browned.
• Remove pork from pan.
• Add white wine, honey and mustard to pan, bring to a boil and cook 3 minutes.
• Add the pork, reduce heat, and simmer for 12 minutes, turning pork after 6 minutes.