Honey Mustard Pork Chops Ww 4 Pointsplus 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.

HONEY-MUSTARD PORK CHOPS - WW 4 POINTSPLUS

Steps:

• Whisk together marinade ingredients in small bowl or cup: mustard, honey, vinegar, and pepper.
• Transfer marinade to large zip lock plastic bag and add pork. Squeeze out air and seal bag. Coat pork completely with marinade by turning bag several times.
• Chill pork in marinade 4 hours or overnight, turning bag occasionally.
• Preheat broiler. Spray broiler rack with nonstick spray.
• Remove chops from bag and discard marinade. Place chops on broiler rack and broil 5 inches from heat until browned and cooked through, about 6 minutes per side.

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!

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.