Dijonhoneychops Recipes

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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

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

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

ROSEMARY-DIJON PORK CHOPS



Rosemary-Dijon Pork Chops image

It only takes three ingredients to make these pork chops crispy, tender, juicy and flavorful: SHAKE 'N BAKE, dried rosemary leaves and Dijon mustard.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 4

1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1/4 tsp. dried rosemary leaves
4 bone-in pork loin chops (1-1/4 lb.), 1/2 inch thick
4 tsp. GREY POUPON Dijon Mustard

Steps:

  • Heat oven to 425°F.
  • Mix coating mix and rosemary in shallow dish.
  • Spread chops with mustard.
  • Coat both sides of each chop with coating mixture.
  • Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 2 g, Protein 24 g

DIJON GRILLED PORK CHOPS



Dijon Grilled Pork Chops image

My husband loves this sweet and tangy marinade! We serve it with applesauce on the side and mashed potatoes.

Provided by Laguna Lala

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 8h25m

Yield 4

Number Of Ingredients 5

6 tablespoons Dijon mustard
6 tablespoons brown sugar
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
4 (8 ounce) bone-in pork loin chops

Steps:

  • Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
  • Remove pork chops from marinade and discard bag and marinade.
  • Preheat grill for medium heat and lightly oil the grate.
  • Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 28.5 g, Cholesterol 127 mg, Fat 10.9 g, Protein 49.5 g, SaturatedFat 3.7 g, Sodium 829.6 mg, Sugar 22.3 g

DIJON HONEY CHOPS



Dijon Honey Chops image

Quick stovetop pork chop recipe. Would be good served with a baked potato or pan fried potatoes and a salad.

Provided by AZPARZYCH

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs pork loin chops
seasoning salt, to taste
1 tablespoon canola oil
1/3 cup orange juice
1 1/2 tablespoons Dijon mustard
1 tablespoon honey
2 teaspoons cornstarch

Steps:

  • Sprinkle both sides of the chops liberally with seasoned salt.
  • In a large skillet, heat oil; brown chops, about 2 minutes per side.
  • In a bowl, combine remaining ingredients; pour mixture over chops.
  • Cover skillet, reduce heat to low, and simmer 8-10 minutes or until chops are cooked through.

CREAMY DIJON PORK CHOPS



Creamy Dijon Pork Chops image

The mustard cream adds a nice touch to this speedy skillet supper. My family prefers them to plain pork chops. -Janet Briggs

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (1/4 to 1/2 inch thick)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry white wine
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard

Steps:

  • In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm., In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.

Nutrition Facts :

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

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