Maplemustardlambchops Recipes

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MAPLE-MUSTARD GLAZED PORK CHOPS



Maple-Mustard Glazed Pork Chops image

Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!

Provided by Shannon :)

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 6h22m

Yield 4

Number Of Ingredients 8

¼ cup lightly packed brown sugar
1 tablespoon fresh-ground black pepper
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
4 (6 ounce) boneless pork loin chops
¼ cup pure maple syrup
2 tablespoons spicy brown mustard

Steps:

  • Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
  • Place oven rack in it's highest position. Set oven to Broil.
  • Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.

Nutrition Facts : Calories 335.4 calories, Carbohydrate 24.3 g, Cholesterol 97.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 38.3 g, SaturatedFat 2.9 g, Sodium 454.6 mg, Sugar 20.8 g

LAMB CHOPS WITH MAPLE SAUCE



Lamb Chops with Maple Sauce image

Lamb chops seared and served with a vegetable medley, dressed in a light maple syrup sauce.

Categories     Lamb

Yield 4 portions

Number Of Ingredients 16

8 lamb chops
Salt and pepper
5 ml (1 teaspoon) of butter
5 ml (1 teaspoon) of cooking oil
15 ml (1 tablespoon) maple syrup (Amber)
150 ml (5/8 cup) water
1 bouillon cube
10 ml (2 teaspoon) lemon juice
5 ml (1 teaspoon) cornstarch
150 g (4 oz) baby carrots (frozen)
150 g (5 oz) pearl onions
12 brown mushrooms
15 ml (1 tablespoon) white wine
15 ml (1 tablespoon) water
15 ml (1 tablespoon) butter
Salt and pepper

Steps:

  • Make the side:
  • Boil the pearl onions and mini carrots in salt water.
  • Remove stems from mushrooms and braise them in white wine and water.
  • Put all of the above in a pan, heat, mix with butter, and salt lightly.
  • Salt and pepper the lamb chops. Heat the oil and butter in a frying pan, place the lamb chops in the pan and sear. When both sides are browned, remove, and cover with a bowl to keep warm.
  • Pour excess oil out of the frying pan, pour in 150 ml (5/8 cup) water, and deglaze. Add lemon juice, bouillon cube, and maple syrup and boil over low heat.
  • To thicken, add cornstarch dissolved in double the amount of water, and add salt and pepper, to taste.
  • Plate the lambs with vegetables on the side, and pour the sauce over the meat.

MAPLE-AND-BALSAMIC-GLAZED LAMB CHOPS WITH MINT, TOASTED ALMONDS AND FETA COUSCOUS



Maple-and-Balsamic-Glazed Lamb Chops with Mint, Toasted Almonds and Feta Couscous image

This flavor combo may not be a reinvention of the wheel, but it's a simple seductive supper nonetheless. I have to do away with knives and forks for these little lamb chops, and with messy fingers, gnaw off the meat, right down to the bone.

Provided by Lorraine Pascale

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Vegetable oil, for cooking
Large handful of fresh thyme sprigs
Salt and pepper
8 lamb chops or 8 lamb cutlets
1 bunch spring onions
2 ounces sliced almonds
11 ounces couscous
7 ounces good feta cheese
Salt and pepper
Extra-virgin olive oil, for drizzling
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 ounce butter
Small handful of fresh mint leaves
Handful of pomegranate seeds, optional
Salt and pepper

Steps:

  • For the lamb: Put a large frying pan on medium heat with a good glug of oil. Run your fingers down the thyme sprigs to release their leaves and sprinkle them all over a large plate. Add a little salt and pepper and then squish the lamb chops or cutlets into the mix, turning them over to coat both sides. (This will give a lovely crust when cooked.) Fry them in the pan until they are golden brown, 3 to 4 minutes. Flip and cook, depending on how you like them done, 3 to 4 minutes more. Transfer them to a plate to rest for a few minutes, covered with foil (this will make them much more tender and juicy).
  • Meanwhile, trim and slice the spring onions. Add the spring onions and salmonds to the frying pan and cook over medium heat, stirring every now and then, until the onions are wilted and the almonds golden, 1 to 2 minutes.
  • For the couscous: Meanwhile, put some water on to boil.
  • Pour the couscous into a medium bowl and just cover with the boiled water. Cover with plastic wrap and set aside for about 5 minutes.
  • For the glaze: Combine the maple syrup, balsamic vinegar and butter in a small saucepan over high heat. Bring to a boil, then reduce to simmer, leaving it to bubble away for about 3 minutes, stirring from time to time. Once thickened and syrupy, remove from the heat and keep warm.
  • Check that the couscous grains have absorbed all the water and are tender, then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of oil. Stir together and re-cover to keep warm.
  • Divide the couscous among four serving plates. Sit the rested lamb chops on top and drizzle the glaze (and any resting juices) over. Scatter over the spring onion and almond mix. Rip up the mint leaves and scatter them over the top. If using, top with the pomegranate seeds and serve.

BEST EVER LAMB CHOPS



Best Ever Lamb Chops image

My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1 teaspoon each dried basil, marjoram and thyme
1/2 teaspoon salt
8 lamb loin chops (3 ounces each)
Mint jelly, optional

Steps:

  • Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

EASY MAPLE PORK CHOPS



Easy Maple Pork Chops image

Super easy and tasty pork chops.

Provided by JAYELLE72

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 4

Number Of Ingredients 8

4 (1-inch thick) bone-in pork chops
¼ cup real maple syrup
¼ cup water
¼ cup chopped onion
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
½ teaspoon chili powder
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
  • Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
  • Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 15.2 g, Cholesterol 87.5 mg, Fat 12.6 g, Fiber 0.3 g, Protein 34.6 g, SaturatedFat 4.9 g, Sodium 98.1 mg, Sugar 12.6 g

LAMB CHOPS WITH MUSTARD-HERB CRUST



Lamb Chops with Mustard-Herb Crust image

These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 9

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

Steps:

  • In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
  • In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g

MAPLE MUSTARD LAMB CHOPS



Maple Mustard Lamb Chops image

Make and share this Maple Mustard Lamb Chops recipe from Food.com.

Provided by Dancer

Categories     Oranges

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup maple syrup
3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh rosemary
3 cloves garlic, minced
1/2 teaspoon orange zest (i made it 1 tsp.)
1/4 teaspoon pepper
8 lamb loin chops (1 1/4-inch thick)

Steps:

  • Combine first 7 ingredients.
  • Add lamb.
  • Cover and marinate at room temperature 1 hour or refrigerate up to 8 hours, turning occasionally.
  • Broil or barbecue meat, turning once, 4 to 6 minutes per side, or until desired doneness.
  • Brush often with marinade.

MAPLE MUSTARD BARBECUED PORK CHOPS



Maple Mustard Barbecued Pork Chops image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1/2 cup dark amber maple syrup
4 tablespoons, 1/4 cup, spicy brown mustard
1/4 cup apple cider
1/4 medium onion, finely chopped
1/2 teaspoon allspice, eyeball it in your hand
1 teaspoon ground cumin, 1/3 palm full
8 center cut boneless pork loin chops, 1-inch thick
Extra-virgin olive oil, for drizzling
Grill seasoning blend or salt and pepper (preferred brand McCormick Montreal Steak Seasoning)
3 golden delicious apples, sliced across into 1/2-thick inch disks

Steps:

  • Preheat grill pan or nonstick griddle pan over medium high heat. Preheat electric table top grills to high. Preheat oven to 350 degrees F.
  • Combine maple syrup, mustard, cider, onion, allspice and cumin in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit.
  • Coat chops lightly in oil and season with salt and pepper. Cook chops on hot grill pan or indoor grill 3 minutes on each side. Baste chops liberally with sauce, cook 2 or 3 minutes more. Transfer chops to a baking sheet. Baste again with sauce and transfer to a hot oven to finish cooking them. Bake 10 to 12 minutes, until your apples are ready to come off the grill pan.
  • Wash apples but do not core or peel. Coat apple slices with a drizzle of oil. Season with grill seasoning or salt and pepper. Cover grill pan or indoor tabletop grill with as many pieces of apple as possible. As the apples get tender, pull them off and replace with more slices. Apples should cook 3 minutes on each side, you don't want them too soft, just tender.
  • Platter chops with apples along side and serve.

MUSTARD LAMB CHOPS



Mustard Lamb Chops image

This is a very tasty recipe for a more economical cut of lamb. It has a beautiful color when finished and looks attractive to serve. Try a bit of Horseradish with them - excellent flavor combo

Provided by Bergy

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup dry breadcrumbs
2 garlic cloves, crushed
1/2 teaspoon thyme
1/4 teaspoon pepper
1/4 cup Dijon mustard
4 shoulder lamb chops, trim off excess fat, slash the edges

Steps:

  • Combine, crumbs, thyme, garlic& Pepper.
  • Stir in 3 tbsp of mustard.
  • Brush chops all over with the remaining mustard.
  • Broil 4" from heat source for 5 minutes.
  • Turn over and spread crumb mixture on top of chops.
  • Broil,for 2-3 minutes or until desired doneness and the topping is golden.

Nutrition Facts : Calories 48.6, Fat 1.1, SaturatedFat 0.1, Sodium 242.7, Carbohydrate 7.9, Fiber 1, Sugar 0.7, Protein 2

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