Fried Mustard Pork Chops Recipes

MUSTARD RUBBED FRIED PORK CHOPS

Steps:

• Rinse pork chops and pat dry. Line a plate or flat pan with foil or parchment paper. Mix: seasoned salt. Garlic powder, Paprika, Pepper. Add Prepared Mustard to spice Mixture. Mix well and apply to both sides of pork chops. Dredge pork chops in one cup of flour. giving a fine layer of coating. Refrigerate for one hour. Heat oil in a heavy skillet until at a good frying temperature. While oil is heating, dredge chops again in reserved flour. When oil is hot and pork chops to skillet. Careful not to overcrowd, fry a few at a time. Cook for approximately ten minutes on each side. Remove and drain on paper towels.

MUSTARD FRIED PORK CHOPS RECIPE

Steps:

• Heat vegetable oil for frying in deep fryer or large skillet to 350°. Add 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon onion powder and ½ teaspoon garlic powder to a small bowl. Mix well and sprinkle on each side of pork chops.
• Brush pork chops with Colman's mustard on each side. Add 1 teaspoon salt and 1 teaspoon pepper to flour and mix well in a large plate. Flour pork chops. Deep fry until internal temperature is 145°.

MUSTARD FRIED PORK CHOPS (BREADED)

Steps:

• I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
• In small bowl, mix mayo and mustard, set aside.
• Crush crackers finely, and place in pie dish, set aside.
• Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
• Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
• Use all the crumbs, sprinkling any leftover ones on top, pressing on.
• Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
• Place chops in hot oil that is heated over medium heat.
• Fry for about 8-9 minutes per side til golden brown, only turning once.
• Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
• If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
• But a tad under medium works perfectly every time!
• *I have always used a non-stick pan for these!

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE

Steps:

• Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
• Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
• Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

COUNTRY MUSTARD RUBBED PORK CHOPS

Steps:

• In a small bowl, combine the mustard, herb garden seasoning, garlic, honey and chopped parsley. Reserve 1/4 cup of the rub for serving.
• Transfer mustard mixture to a resealable plastic bag. Add the pork chops and thoroughly coat with the mustard mixture. Let the pork chops sit for at least 5 minutes or as long as overnight, in the refrigerator, before grilling.
• Heat a grill pan over medium heat. Grill the chops for 6 to 7 minutes per side.
• Transfer to a serving platter and serve sprinkled with the reserved rub.

BAKED MUSTARD-COATED PORK CHOPS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse bread with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper until coarse crumbs form.
• Season pork loin chops on both sides with salt and pepper; place on a baking sheet. Spread top of each chop with horseradish mustard; sprinkle with breadcrumbs, patting in gently. Bake until crust is golden and an instant-read thermometer inserted into pork registers 150 degrees, 7 to 10 minutes.

CREAMY MUSTARD PORK CHOPS

Steps:

• Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
• Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

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.

MUSTARD MARINATED PORK CHOPS

Steps:

• Put chops in ziploc bag and add all except salt and pepper.
• Refrigerate chops in fridge for at least 2 hrs or overnight.
• Heat 2 T evoo in lrg pan and heat over medium-high.
• Salt and pepper both sides of chops and place in pan.
• Cover with lid and cook 5 minute Flip them to sear for 5 min more, covered.
• Remove pork to place and tent foil for 5 min to lock in the juices.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
• Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

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!