Mustard Crusted Pork Chops Recipes

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MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD



Mustard-Crusted Pork Chops with Asparagus-Potato Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound red-skinned potatoes, cut into 1/2-inch pieces
Kosher salt
1 small bunch asparagus, trimmed and cut into 1/2-inch pieces
3 tablespoons breadcrumbs
2 tablespoons chopped fresh tarragon
4 boneless center-cut pork chops (3/4 inch thick, 1 1/4 pounds total)
Freshly ground pepper
1 teaspoon paprika
2 tablespoons whole-grain mustard
3 tablespoons vegetable oil
1/4 cup fat-free sour cream
2 tablespoons white wine vinegar
1/2 cup torn fresh basil

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
  • Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
  • Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
  • Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.

Nutrition Facts : Calories 533 calorie, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 86 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 34 grams

MUSTARD-CRUSTED PORK CHOPS



Mustard-Crusted Pork Chops image

A family favorite! Use fresh breadcrumbs only for this, and the amounts can be cut in half for 4 porkchops. The garlic powder or fresh garlic can be omited if desired. I sprinkle powdered meat tenderizer on my chops, cover and refrigerate about 4-5 hours before using for this recipe (or any pork chop recipe) you can do this up to 24 hours in advance even... your chops with be melt in your mouth tender!

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 8 pork chops

Number Of Ingredients 8

1/4 cup melted butter
1/4 cup chopped fresh parsley (or use 1 teaspoon dried parsley flakes)
1/2 teaspoon garlic powder or 1 tablespoon finely minced fresh garlic
6 tablespoons favorite prepared mustard (I use honey mustard for this)
4 cups fresh breadcrumbs
7 -8 center-cut pork chops (about 3/4-inch thick)
seasoning salt
pepper (can use regular table salt in place of seasoning salt)

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
  • Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
  • Arrange in roasting pan.
  • Press about 1/4-cup of the breadcrumb mixture on top of each chop.
  • Bake pork chops until cooked through (about 30-35 minutes).
  • Preheat the broiler.
  • Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
  • Serve immediately.

ROAST PORK CHOPS WITH MUSTARD-SEED CRUST



Roast Pork Chops With Mustard-Seed Crust image

Provided by Molly O'Neill

Categories     main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
1 teaspoon sugar
2 tablespoons olive oil
2 shallots, finely chopped
2 tablespoons apple-cider vinegar
1 teaspoon kosher salt, plus more to taste
1 5-pound rack of pork chops, trimmed of excess fat
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees. In the container of a blender, combine the yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, vinegar and 1 teaspoon of salt. Blend until the mixture forms a fairly smooth paste. Set aside.
  • Sprinkle the rack of chops with salt and pepper and place it on a rack in a roasting pan. Using your hands, thoroughly cover the meat with the paste. Transfer to the oven and roast for 15 minutes. Lower the heat to 375 degrees. Continue to roast until the pork is just very lightly pink when pierced with a knife at the thickest part of a center chop, about 1 hour. Serve with mango-and-mustard chutney (see recipe).

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 12 grams, Sodium 525 milligrams, Sugar 3 grams, TransFat 0 grams

MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS



Mustard-Crusted Pork Chops with Roasted Apples and Onions image

I love a thick cut pork chop and find that giving it a good long sear before flipping it and packing on a buttery flavorful crust makes for a warming weeknight dinner. The apples and onions are a classic pair and roast away while you focus on getting you chops browned and cooked to juicy perfection.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 Gala apples, cored and cut into 1/2-inch-thick wedges
1 medium red onion, cut into 1/2-inch-thick wedges
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
4 tablespoon unsalted butter, melted
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
Four 1- to 1 1/4-inch-thick bone-in pork rib chops (about 12 ounces each)
1 bunch rainbow Swiss chard, stems cut into 1/2-inch pieces, leaves cut into 2-inch pieces
1/4 cup low-sodium chicken broth
1 tablespoon apple cider vinegar

Steps:

  • Position oven racks in the upper and lower third of the oven and preheat to 450 degrees F.
  • Toss the apples and onion in a large bowl with 2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread into an even layer on a rimmed baking sheet. Roast on the lower oven rack until tender and caramelized, 25 to 30 minutes.
  • Meanwhile, toss together the panko, butter, whole-grain mustard, Dijon, thyme and a few grinds of pepper in a medium bowl until well combined (the breadcrumbs should hold together when squeezed). Season the pork chops generously on both sides with salt and pepper.
  • Heat 2 tablespoons of oil in a large saute pan over medium-high heat until shimmering and very hot. Add the pork chops and cook, undisturbed, until well browned, 4 to 5 minutes. Flip the chops, then press some of the mustard-panko mixture onto the top of each chop. Transfer the saute pan to the upper rack of the oven and roast until the panko is browned and the pork reaches an internal temperature of 145 degrees F, 6 to 8 minutes more.
  • Heat the remaining 1 tablespoon oil in another large saute pan over medium-high heat. Add the Swiss chard stems, a pinch of salt and a few grinds of pepper. Cook, stirring, until crisp-tender, about 2 minutes. Add the chard leaves and chicken broth and continue to cook, stirring, until the chard is wilted and the broth has almost completely evaporated, 2 to 3 minutes more. Stir in the vinegar, then season with salt and pepper.
  • Divide the pork chops, apples and chard among 4 dinner plates. Spoon any pan juices from the chard over the vegetables and serve warm.

HONEY MUSTARD PORK CHOPS



Honey Mustard Pork Chops image

Quick, easy, and tasty way to prepare pork chops inside or outside. Just skip skillet if using grill.

Provided by AuntE

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 30m

Yield 4

Number Of Ingredients 5

¼ cup honey
2 tablespoons prepared yellow mustard
1 tablespoon butter
1 ½ pounds center-cut boneless pork chops - 1/2-inch thick
garlic powder, or to taste

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.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 18.1 g, Cholesterol 65.6 mg, Fat 14.2 g, Fiber 0.3 g, Protein 22.1 g, SaturatedFat 5.8 g, Sodium 149.8 mg, Sugar 17.6 g

PORK CHOPS WITH MUSTARD CRUST



Pork Chops with Mustard Crust image

Categories     Mustard     Bake     Broil     Pork Chop     Parsley     Bon Appétit

Yield Serves 4

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter, melted
2 tablespoons chopped fresh parsley
3 tablespoons prepared hot English mustard (such as Colman's)
2 cups fresh breadcrumbs from French bread
4 6- to 8-ounce center-cut pork chops (each about 3/4 inch thick)

Steps:

  • Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Mix melted butter, parsley and 2 tablespoons mustard in medium bowl. Mix breadcrumbs.
  • Spread remaining 1 tablespoon mustard on both sides of pork chops. Sprinkle pork chops with salt and pepper. Arrange in prepared roasting pan.
  • Press 1/4 of breadcrumb mixture atop each pork chop. Bake pork chops until cooked through, about 35 minutes.
  • Preheat broiler. Broil pork chops, crust side up, until golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

BAKED MUSTARD-COATED PORK CHOPS



Baked Mustard-Coated Pork Chops image

The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4

2 slices white sandwich bread
Coarse salt and ground pepper
4 boneless pork loin chops (6 ounces each)
1 teaspoon horseradish mustard

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.

Nutrition Facts : Calories 342 g, Fat 17 g, Protein 37 g

PANKO-CRUSTED MUSTARD PORK CUTLETS



Panko-Crusted Mustard Pork Cutlets image

Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit.

Provided by Snow Pea

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup panko breadcrumbs (Japanese breadcrumbs, found in the Oriental section at most supermarkets)
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
1 teaspoon grated fresh lemon, rind of
1/2 teaspoon black pepper
1 egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 (10 ounce) pork cutlets, tenderized,if preferred
3 tablespoons olive oil, more if necessary
lemon wedge (optional)
fresh sage sprig (optional)

Steps:

  • Combine first 4 ingredients on plate.
  • Whisk egg and 2 T water in medium bowl to blend.
  • Whisk mayonnaise and Dijon mustard in small bowl.
  • Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
  • Transfer to plate.
  • Heat oil in heavy medium skillet over med-high heat.
  • Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
  • Garnish with fresh sage, if desired, and serve with lemon wedges.

PORK CHOPS WITH MUSTARD SAUCE



Pork Chops with Mustard Sauce image

Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup white wine or chicken broth
3 garlic cloves, minced
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon Worcestershire 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.

Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

HONEY MUSTARD-PANKO PORK CHOPS



Honey Mustard-Panko Pork Chops image

A simple honey mustard and panko coating makes pork chops moist and flavorful.

Provided by Stacie Harper

Categories     Baked Pork Chops

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
1 teaspoon paprika
1 teaspoon lemon juice
1 cup panko bread crumbs
½ cup Parmesan cheese
1 cup all-purpose flour
1 tablespoon olive oil
4 (1 1/2 inches thick) pork chops
1 pinch rubbed sage, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
  • Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
  • Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 763.5 calories, Carbohydrate 64.6 g, Cholesterol 132.1 mg, Fat 32.3 g, Fiber 1.2 g, Protein 57.2 g, SaturatedFat 9.2 g, Sodium 807.7 mg, Sugar 17.8 g

DIJON PORK CHOPS



Dijon Pork Chops image

A crumb coating is all you need to turn pork chops into a wow-worthy family dinner. Try the breading on chicken breasts, too. -Chris Rentmeister, Ripon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 4

3 tablespoons Dijon mustard
6 boneless pork loin chops (8 ounces each and 3/4 inch thick)
1/3 cup seasoned bread crumbs
Dash pepper

Steps:

  • Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 334 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 347mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

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