Mustard Glazed Pork Chops Recipes

MAPLE-MUSTARD GLAZED PORK CHOPS

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.

MUSTARD-GLAZED PORK CHOPS

Steps:

• In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened., Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.

MUSTARD-GLAZED PORK ROAST

Steps:

• Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight. , Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper. , Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.

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-GLAZED PORK CHOPS

Steps:

• In a saucepan, add the brown sugar, dijon mustard, vinegar, molasses, and ground mustard.
• Whisk until mixture is smooth and blended.
• Bring mixture to a boil, over medium heat; stir often.
• Lower heat, cover pan and simmer 2-3 minutes or until thickened.
• Place chops in a 13x9 inch baking dish sprayed with non-stick cooking spray.
• Spoon sauce over chops; turn chops to coat.
• Bake, uncovered, at 350° for 18-22 minutes or until juices run clear; baste occasionally.

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!

PORK CHOPS WITH JAMMY-MUSTARD GLAZE

Steps:

• In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
• In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
• Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.

BOURBON-MUSTARD GLAZED PORK CHOPS

Steps:

• Preheat oven 400.
• Place large oven skillet over medium high heat with 2 tablespoons of olive oil. Season the chops and sear until deep golden brown.
• When chops are seared, add 1 tablespoon olive oil along with the mustard, stock, honey and butter. When liquids come up to a bubble, pour bourbon into the skillet, remove from heat and carefully flame with a lighter. Or just continue boiling the sauce and the alcohol will cook away.
• Season the sauce with salt and pepper, and continue cooking until it starts to thicken, 2-3 minutes. Flip the chops over and transfer the entire pan to the oven to finish cooking, about 5 minutes.