Crispy Honey Mustard Pork Chops Recipes

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.

CRISPY HONEY-MUSTARD PORK CHOPS

Steps:

• Preheat oven to 450°F. Trim fat from chops; season with salt and pepper, then set aside. In a shallow dish combine honey and mustard. In a small bowl combine bread crumbs, 1 tsp. of the marjoram, and the onion powder; set aside.
• Dip chops in honey mixture to coat, letting excess drip off. Place chops on a parchment-lined plate. Place in refrigerator to marinate for 5 minutes.
• Heat a 12-inch skillet over medium-high heat. Swirl in olive oil. (If the skillet isn't large enough to hold four pork chops without crowding, cook in two batches). Cook chops in hot oil for 3 minutes, until undersides are crisp and browned. Turn chops; cook 3 minutes.
• Transfer to an oven-safe platter. Sprinkle chops with bread crumb mixture. Bake chops for 8 to 9 minutes, until crumbs begin to brown. Sprinkle with remaining marjoram. Serve chops with Sweet Beet Chutney.

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.

CRISPY HONEY-MUSTARD PORK CHOPS

Steps:

• Preheat oven to 450°F. Trim fat from chops; season with salt and pepper, then set aside. In a shallow dish combine honey and mustard. In a small bowl combine bread crumbs, 1 tsp. of the marjoram, and the onion powder; set aside.
• Dip chops in honey mixture to coat, letting excess drip off. Place chops on a parchment-lined plate. Place in refrigerator to marinate for 5 minutes.
• Heat a 12-inch skillet over medium-high heat. Swirl in olive oil. (If the skillet isn't large enough to hold four pork chops without crowding, cook in two batches). Cook chops in hot oil for 3 minutes, until undersides are crisp and browned. Turn chops; cook 3 minutes.
• Transfer to an oven-safe platter. Sprinkle chops with bread crumb mixture. Bake chops for 8 to 9 minutes, until crumbs begin to brown. Sprinkle with remaining marjoram. Serve chops with Sweet Beet Chutney. Sweet Beet Chutney
• In a medium saucepan combine the beets and 3/4 cup of water. Bring to boiling, covered. Reduce heat. Boil gently, covered, for 8 minutes.
• Uncover. Stir in the cider, honey, raisins, coriander, dry mustard, cardamom, and salt to taste. Return to gentle boiling. Cook, uncovered, for 20 to 25 minutes, until liquid is reduced and syrupy.

HONEY-MUSTARD PORK CHOPS

Steps:

• In a large bowl, combine the first eight ingredients. Pour 1 cup marinade into a large resealable plastic bag; add pork chops. Seal bag turn to coat; refrigerate for at least 1 hour. Set aside 1/2 cup of the remaining marinade for basting and 3/4 cup for serving; cover and refrigerate., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat or broil 4-5 in. over heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/2 cup marinade. Let meat stand for 5 minutes before serving. Serve with reserved marinade.

HONEY-MUSTARD PORK SCALLOPINI

Steps:

• Flatten pork to 1/8-in. thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat. , In a large skillet, cook pork over medium heat in oil and butter for 2-3 minutes on each side or until crisp and juices run clear.

HONEY MUSTARD PORK CHOPS WITH CAPERS AND MUSTARD GREENS

Steps:

• Cut a round of parchment paper that fits inside of a large cast iron skillet.
• Pat dry pork chops and generously season with salt and pepper. Preheat cast iron skillet over high heat. When smoking, add oil and swirl to coat. Add pork chops in an even layer. If necessary, cook in batches so as not to overcrowd pan. Place prepared parchment round on top of chops and top with additional skillet or two to encourage searing. Cook, flipping once, until golden on the edges, about 2-2 1/2 minutes per side. Replenish oil if necessary between batches.
• Remove pork chops to a plate. Add thyme sprigs, honey mustard, and chicken broth. Cook until reduced by half. Add butter and capers and swirl to emulsify. Season with lemon juice, salt, and pepper and pour sauce over pork chops.
• Add 2 tablespoons olive oil and garlic to skillet. Cook, stirring, until garlic is sizzling and begins to turn golden, about 1-2 minutes. Add mustard greens, toss to coat, and season with salt and pepper. Cook just until wilted, about 30 seconds. Remove from heat.
• Serve pork chops with mustard greens, additional fresh thyme, and red pepper flakes, if desired.

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.

GRILLED HONEY MUSTARD PORK CHOP RECIPES

Steps:

• Sprinkle pork chops generously with salt and pepper, then give them a good dousing of liquid smoke and set pork chops aside.
• Heat oven broiler to high or preheat grill. Combine mustard, honey and garlic together in a small bowl and set aside.
• Place pork chops on broiler pan/grill and cook for 4-5 minutes. turn over and cook another 4-5 minutes. You want the internal temperature to be at least 165 degrees (barely pink inside). Do not to overcook because then they become dry and tough.
• Baste chops with honey mustard mixture and cook an additional minute on each side.
• Remove from heat and allow to stand a few minutes to seal in the juices.