Mustard Fried Pork Chops Recipes

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 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!

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°.

FRIED MUSTARD PORK CHOPS

Steps:

• 1. Rinse pork chops. Cover pork chops with mustard lightly. Sprinkle with season salt back and front pork chops. Flour pork chops. Fry until golden brown.

ONION-DIJON PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

MUSTARD-CRUSTED PORK CHOPS

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.

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.