Dijon Honey Pork Chops Recipes

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HONEY DIJON PORK



Honey Dijon Pork image

I'M VERY FOND of honey-mustard salad dressing, so I attempted to duplicate that taste when I created this pork recipe. My husband thinks it's delicious. It's quick and easy to prepare. Sometimes I'll put a sweet potato in the oven to bake at the same time, then I'll have a complete meal for two. -Audrey Thibodeau, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 12

2 boneless pork loin chops (1/2 inch thick)
1/4 teaspoon salt
Dash pepper
1 tablespoon all-purpose flour
1/2 cup orange juice, divided
1/2 cup honey
1 tablespoon Dijon mustard
1/4 teaspoon dried basil
2 medium carrots, cut into 1-inch pieces
1 small onion, cut into eighths
1/2 small green pepper, cut into squares
1/2 small sweet red pepper, cut into squares

Steps:

  • Sprinkle pork chops with salt and pepper; place in a heavy ovenproof skillet. In a small bowl, whisk flour and 2 tablespoons orange juice until smooth; whisk in the honey, mustard, basil and remaining orange juice. Pour over chops. Place carrots and onion around chops. , Cover and bake at 350° for 30 minutes. Add peppers; cover and bake 20 minutes longer or until vegetables are tender and pork is no longer pink.

Nutrition Facts : Calories 586 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 558mg sodium, Carbohydrate 92g carbohydrate (79g sugars, Fiber 4g fiber), Protein 35g protein.

DIJON-HONEY PORK CHOPS



Dijon-Honey Pork Chops image

Lemon-pepper is our seasoning of choice for these chops. With the honey-orange Dijon sauce, there's no need to pass the salt. -Shirley Goehring, Lodi, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 boneless pork loin chops (5 ounces each)
1 teaspoon salt-free lemon-pepper seasoning
2 teaspoons canola oil
1/2 cup orange juice
1 tablespoon Dijon mustard
1 tablespoon honey

Steps:

  • Sprinkle pork chops with lemon pepper. In a large nonstick skillet, heat oil over medium heat. Brown chops on both sides., In a small bowl, whisk orange juice, mustard and honey until blended; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 5-8 minutes or until a thermometer inserted in pork reads 145°. , Remove chops from pan; keep warm. Bring sauce to a boil; cook until mixture is reduced to 1/4 cup, stirring occasionally. Serve with chops.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

HONEY DIJON PORK CHOPS



Honey Dijon Pork Chops image

The best part of this recipe is the thick, sweet sauce with a kick made with honey and dijon mustard. Try them with a baked potato and steamed green beans for a very hearty meal.

Provided by erinBOberrin

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 center-cut pork chops, bone-in
salt and pepper
2 teaspoons olive oil
1/3 cup honey
1/4 cup Dijon mustard
2 cups white wine (cooking wine works fine)

Steps:

  • Heat oil in a large nonstick pan over med high heat.
  • Add a light coating of salt and pepper to pork chops.
  • Add pork chops to pan, cook until browned on each side (approx. 4 min each side).
  • Remove pork chops from pan and set aside.
  • Add honey, mustard and wine to pan.
  • Bring to a low boil for 2 minutes.
  • Put pork chops back into pan with sauce.
  • Reduce heat, simmer for 5 minutes.
  • Turn pork, simmer another 5 minutes, or until pork is cooked and no longer pink.
  • Serve pork chops with sauce drizzled on top.

Nutrition Facts : Calories 665.1, Fat 28.1, SaturatedFat 9.6, Cholesterol 151.5, Sodium 320.2, Carbohydrate 27.1, Fiber 0.6, Sugar 24.4, Protein 53.6

PORK CHOPS WITH DIJON GLAZE



Pork Chops with Dijon Glaze image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons EVOO, plus more for drizzling
3 cloves garlic, finely chopped
1 large shallot, finely chopped
Grated zest of 1 lemon
Kosher salt and freshly ground pepper
2 shots dry sherry
1/2 cup chicken stock
1/3 cup honey
2 rounded tablespoons Dijon mustard
Handful fresh tarragon leaves, chopped
Four 1 1/2-inch-thick bone-in pork chops

Steps:

  • Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
  • Heat a grill pan or griddle over medium-high heat.
  • Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

HONEY-DIJON PORK CHOPS



Honey-Dijon Pork Chops image

I originally saw this recipe for chicken, but I decided to use pork instead.

Provided by April

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 50m

Yield 4

Number Of Ingredients 5

¼ cup Dijon mustard
¼ cup honey
1 teaspoon ground black pepper
1 teaspoon garlic powder
4 (1-inch thick) boneless pork loin 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).

Nutrition Facts : Calories 424.9 calories, Carbohydrate 21.4 g, Cholesterol 142 mg, Fat 12 g, Fiber 0.3 g, Protein 54.6 g, SaturatedFat 4.1 g, Sodium 465 mg, Sugar 17.6 g

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Steps:

  • Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  • Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
  • Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

HONEY-GARLIC PORK CHOPS



Honey-Garlic Pork Chops image

Hands down, these are the best pork chops I have ever had.

Provided by Leigh Ann Rebholz

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 5

Number Of Ingredients 12

5 (1-inch thick) boneless pork chops
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 cup honey
¼ cup brown sugar
¼ cup soy sauce
2 teaspoons chopped garlic
2 tablespoons butter
¼ teaspoon ground ginger
1 dash cayenne pepper, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
  • Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
  • Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
  • Serve pork chops topped with extra sauce.

Nutrition Facts : Calories 666 calories, Carbohydrate 68.9 g, Cholesterol 154.2 mg, Fat 19.4 g, Fiber 0.5 g, Protein 55.7 g, SaturatedFat 7.4 g, Sodium 1314.5 mg, Sugar 66.7 g

DIJON AND HONEY PORK CHOPS IN FOIL PACKETS



Dijon and Honey Pork Chops in Foil Packets image

A simple meal to prepare and clean up. Made in a foil packet. Just increase recipe for how many meals you want to prepare. This is a great recipe for those who only need to prepare a meal for themselves.

Provided by Audrey M

Categories     Pork

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 teaspoon seasoning salt
1 pork chop, 1/2 inch thick
1/2 cup sliced carrot
1/2 cup sliced celery
1/4 cup sliced mushrooms (optional)
1 1/2 tablespoons Dijon mustard
1 1/4 tablespoons honey
1/2 tablespoon lemon juice

Steps:

  • Sprinkle seasone salt on both sides of pork chop.
  • In a small bowl, combine remaining ingredients; mix well.
  • Place chop in middle of foil packet.
  • Top chop with vegetable mixture and sauce.
  • Double fold end of foil packet but leave enough room for heat to circulate.
  • Bake at 425 degrees for 1 hour or until the center of the pork chop is no longer pink.
  • Open foil packet last 5 minutes of cooking to brown pork chop.
  • This can be prepared ahead of time and frozen until you need it.
  • After you place everything in the foil packet and seal the end just place packet into freezer until you are ready to use it.
  • You also can prepare it the night before so that the flavors marinate together.
  • Place foil packet in refrigerator until time to cook.
  • Serve with a bake potato.
  • Just place potato in oven at the same time.
  • For a flavorable potato, wash skin, poke holes in it with a fork and rub with butter.
  • Cover in aluminum foil and bake.

Nutrition Facts : Calories 350.2, Fat 15.1, SaturatedFat 5, Cholesterol 75, Sodium 398.7, Carbohydrate 30.8, Fiber 3.1, Sugar 25.8, Protein 24.4

HONEY DIJON PORK CHOPS RECIPE - (4.4/5)



Honey Dijon pork chops Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 10

4 pork chops
1 can cheddar cheese soup
1/4 C water
2 T Dijon mustard
1 T minced garlic
1/4 C minced onion
1/4 t black pepper
1 T honey
1 C cooked pasta
cooking spray

Steps:

  • Spray and heat a skillet. Sear chops and remove from skillet. Add soup, water, mustard, garlic, onion, honey, and pepper to skillet and bring to a boil scrapping the browned bits of the chops into the mixture as you stir. Return the chops to the skillet, reduce heat and simmer until chops are no longer pink inside (about 10-15 minutes) Serve with cooked pasta.

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