Date Night Pork Chops Recipes

DATE NIGHT PORK CHOP WITH APPLE AND ENDIVE SALAD | EPICURIOUS

Date Night Pork Chop with Apple and Endive Salad | Epicurious image

A honey-shellacked chop, a sharp salad to break through the porky richness, and-best news yet-just one pan and bowl to clean.

Provided by Claire Saffitz

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 (1-lb.) bone-in pork loin chop (1"-1 1/2" thick)
Kosher salt
Freshly ground black pepper
3 tsp. honey, divided
5 Tbsp. extra-virgin olive oil, divided
3 Tbsp. skin-on hazelnuts, crushed
1 medium shallot, finely chopped
1 lemon, halved
1 small Pink Lady apple
1 large or 2 small endive, leaves separated
1 oz. Parmesan, shaved, broken into small pieces

Steps:

Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour.
Heat a medium skillet, preferably cast iron, over medium. Drizzle 1/2 tsp. honey over 1 side of pork chop, then drizzle with 1 Tbsp. oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3 minutes per side. Turn upright onto fat cap and hold with tongs; cook until browned, about 2 minutes. Reduce heat to low; cook 1 more minute on each side (an instant-read thermometer inserted about ½" from bone should register 130°F; cook another minute if needed). Transfer to a cutting board and let rest 10 minutes.
Add hazelnuts and 2 Tbsp. oil to same skillet; cook over medium-low heat, tossing, until nuts are golden, about 3 minutes. Add shallot; season with salt and pepper. Cook, stirring often, until shallot is softened and browned, about 2 minutes. Add remaining 2 tsp. honey and squeeze in juice from a lemon half; toss well. Remove from heat.
Cut around apple core to remove flesh in 3 lobes. Thinly slice 2 lobes (do as you will with remaining apple). Toss apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze in juice from remaining lemon half, and toss again.
Cut bone away from pork chop and slice meat 1/2" thick. Arrange on a plate and drizzle juices over. Mound salad alongside and spoon hazelnut mixture over.

CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY

Crispy Pork Chop With Honey Mustard Recipe by Tasty image

Here's what you need: boneless pork chop, French's® Creamy Yellow Mustard, honey, apple cider vinegar, kosher salt, freshly ground black pepper, McCormick® Paprika, large egg, milk, all purpose flour, McCormick® Garlic Powder, McCormick® Onion Powder, panko breadcrumbs, grapeseed oil, unsalted butter, shallot, white wine, chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, lemon juice, McCormick® Dried Parsley flakes, kosher salt, freshly ground black pepper, kale, shredded radicchio, dried cranberries, apple, grapeseed oil, apple cider vinegar, honey, lemon, red pepper flakes, kosher salt, freshly ground black pepper

Provided by Jordan Fitzpatrick

Categories Lunch

Yield 4 servings

Number Of Ingredients 36

Ingredients

1 lb boneless pork chop
½ cup French's® Creamy Yellow Mustard, plus 1 tablespoon
1 tablespoon honey, warmed
1 tablespoon apple cider vinegar
1 teaspoon kosher salt, plus more for sprinkling
1 teaspoon freshly ground black pepper
½ teaspoon McCormick® Paprika
1 large egg
2 tablespoons milk
⅓ cup all purpose flour
½ teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Onion Powder
1 cup panko breadcrumbs
¼ cup grapeseed oil
2 tablespoons unsalted butter
½ shallot, minced
¼ cup white wine
1 cup chicken broth
2 tablespoons French's® Creamy Yellow Mustard
1 tablespoon honey
¼ cup heavy cream
2 teaspoons lemon juice
½ tablespoon McCormick® Dried Parsley flakes
kosher salt, to taste
freshly ground black pepper, to taste
2 ½ cups kale, chopped
¾ cup shredded radicchio
¼ cup dried cranberries
1 apple, cored and diced
⅓ cup grapeseed oil
3 tablespoons apple cider vinegar
2 teaspoons honey
½ lemon, juiced
½ teaspoon red pepper flakes
kosher salt, to taste
freshly ground black pepper, to taste

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!

WEEKNIGHT PORK CHOPS

Weeknight Pork Chops image

Weeknight Pork Chops, sent in by Oceanside, California cook Cheryl Maher, make a speedy but simply scrumptious meal. While the chops sizzle on the stovetop, Cheryl mixes and microwaves mustard, vinegar and strawberry jam into a colorful sauce that she drizzles over her "sweet and yummy" entree.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 bone-in pork loin chops (8 ounces each)
1 tablespoon canola oil
1/4 cup seedless strawberry jam
2 tablespoons cider vinegar
1 tablespoon prepared mustard

Steps:

In a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side. Reduce heat; cook, uncovered, for 10-15 minutes or until a thermometer reads 160°. , In a small microwave-safe bowl, combine the jam, vinegar and mustard. Cover and microwave on high for 20-25 seconds or until heated through. Serve over pork chops.

Nutrition Facts :

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