Mustard Onion Pork Chops Recipes

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THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS



Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions image

Provided by Dave Lieberman

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
1/4 cup olive oil
2 to 3 tablespoons Dijon mustard
Salt
Freshly ground black pepper
Leaves from a few sprigs fresh thyme
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper

Steps:

  • Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
  • Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
  • Serve chops with little heap of onions.

MUSTARD BAKED PORK CHOPS



Mustard Baked Pork Chops image

I've used this recipe for years....it's my family's favorite pork chop recipe. The hint of mustard, worcestershire, and onion are a nice touch and the pork chops are fall-apart good. Many guests have asked me for this recipe over the years. Delish!

Provided by Saute Gently

Categories     Pork

Time 1h30m

Yield 6 chops, 4-6 serving(s)

Number Of Ingredients 11

6 pork chops
1 sliced white onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup worchestershire sauce
1/4 cup water
2 garlic cloves, minced
mustard
flour (for dredging)
1/4 cup butter
1/4 cup olive oil

Steps:

  • Preheat oven to 375 degrees.
  • Sprinkle chops with salt, pepper and chopped garlic. Spread with mustard on both sides and dredge in flour. Brown in combination butter/olive oil. Drain on paper towel and place in baking dish. Cover with sliced onion, mix Worcestershire and water together and pour over all. Cover tightly with foil and bake for 1 hour or until very tender.

Nutrition Facts : Calories 570.9, Fat 46.4, SaturatedFat 16.6, Cholesterol 143.1, Sodium 765.5, Carbohydrate 3.3, Fiber 0.4, Sugar 1.2, Protein 34.3

MUSTARD-COATED PORK CHOPS AND ONIONS



Mustard-Coated Pork Chops and Onions image

Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

2 teaspoons olive oil, plus more for grill
2 large red onions, each sliced crosswise into 4 rounds
1 tablespoon white balsamic vinegar
5 tablespoons whole-grain Dijon mustard
Coarse salt and ground pepper
2 pounds boneless pork loin, sliced into 8 equal pieces

Steps:

  • Heat grill to medium; lightly oil grates. Coat onion slices with 2 teaspoons oil. Place on grill. Cover; cook, turning once, until slices are charred in spots, 6 to 8 minutes. Transfer to a piece of foil; return foil with onions to grill. Cover, and continue cooking until tender, 10 to 12 minutes more.
  • Transfer onions to a bowl. Toss with vinegar and 2 tablespoons mustard; season with salt and pepper. Cover to keep warm.
  • Coat pork with 2 tablespoons mustard; season with salt and pepper. Place on grill. Cover; cook, turning when grill marks are visible, until meat is no longer pink in the middle, 6 to 10 minutes. Brush with remaining tablespoon mustard. Serve with grilled onions.

Nutrition Facts : Calories 399 g, Fat 17 g, Fiber 1 g, Protein 52 g

APPLE-MUSTARD PORK CHOPS



Apple-Mustard Pork Chops image

Pairing pork and apples has always meant a sure-fire recipe. The wonderful aroma of this delightful dish signals the arrival of fall.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/3 cup apple juice
1 tablespoon dried minced onion
1 tablespoon Dijon mustard
Hot cooked rice, optional
Apple slices, optional

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, brown pork chops in butter over medium-high heat. Stir in the apple juice; reduce heat to medium. Cover and cook for 5-6 minutes on each side or until meat juices run clear., Remove to a serving platter and keep warm. Add onion and mustard to skillet. Cook, uncovered, on low for 4-5 minutes or until heated through. Spoon over chops. Serve with rice and garnish with apples if desired.

Nutrition Facts : Calories 119 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 317mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

ONION-DIJON PORK CHOPS



Onion-Dijon Pork Chops image

Coated in a flavorful sauce, these chops are cooked to tender perfection. Serve with rice and carrots for a full meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup thinly sliced red onion
1/4 cup water
1/4 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons honey Dijon mustard

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.

Nutrition Facts :

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

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.

CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY



Crispy Pork Chop With Honey Mustard Recipe by Tasty image

Here's what you need: boneless pork chop, French's® Creamy Yellow Mustard, honey, apple cider vinegar, kosher salt, freshly ground black pepper, McCormick® Paprika, large egg, milk, all purpose flour, McCormick® Garlic Powder, McCormick® Onion Powder, panko breadcrumbs, grapeseed oil, unsalted butter, shallot, white wine, chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, lemon juice, McCormick® Dried Parsley flakes, kosher salt, freshly ground black pepper, kale, shredded radicchio, dried cranberries, apple, grapeseed oil, apple cider vinegar, honey, lemon, red pepper flakes, kosher salt, freshly ground black pepper

Provided by Jordan Fitzpatrick

Categories     Lunch

Yield 4 servings

Number Of Ingredients 36

1 lb boneless pork chop
½ cup French's® Creamy Yellow Mustard, plus 1 tablespoon
1 tablespoon honey, warmed
1 tablespoon apple cider vinegar
1 teaspoon kosher salt, plus more for sprinkling
1 teaspoon freshly ground black pepper
½ teaspoon McCormick® Paprika
1 large egg
2 tablespoons milk
⅓ cup all purpose flour
½ teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Onion Powder
1 cup panko breadcrumbs
¼ cup grapeseed oil
2 tablespoons unsalted butter
½ shallot, minced
¼ cup white wine
1 cup chicken broth
2 tablespoons French's® Creamy Yellow Mustard
1 tablespoon honey
¼ cup heavy cream
2 teaspoons lemon juice
½ tablespoon McCormick® Dried Parsley flakes
kosher salt, to taste
freshly ground black pepper, to taste
2 ½ cups kale, chopped
¾ cup shredded radicchio
¼ cup dried cranberries
1 apple, cored and diced
⅓ cup grapeseed oil
3 tablespoons apple cider vinegar
2 teaspoons honey
½ lemon, juiced
½ teaspoon red pepper flakes
kosher salt, to taste
freshly ground black pepper, to taste

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!

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

CROCK POT ONIONY PORK CHOPS WITH CREAMY MUSTARD SAUCE



Crock Pot Oniony Pork Chops With Creamy Mustard Sauce image

Make and share this Crock Pot Oniony Pork Chops With Creamy Mustard Sauce recipe from Food.com.

Provided by Lennie

Categories     Pork

Time 5h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
4 -6 pork chops, 1-inch thick
2 onions, thinly sliced
4 garlic cloves, minced
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 tablespoon cider vinegar
1/2 cup white wine
2 tablespoons Dijon mustard
1/2 cup whipping cream

Steps:

  • In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
  • In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
  • Add flour and cook, stirring, for 1 minute.
  • Add vinegar and wine and cook until thickened.
  • Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
  • Remove pork chops from slow cooker and place on a warmed platter.
  • Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.

PORK CHOPS WITH SWEET MUSTARD SAUCE



Pork Chops with Sweet Mustard Sauce image

I love mustard! The pickled onion rings are a nice side, but you can skip it for another type of condiment, like olives or pickles.

Provided by ShelbyLyn

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 35m

Yield 4

Number Of Ingredients 9

1 red onion, sliced into rings
¼ cup cider vinegar
1 tablespoon olive oil
4 (5 ounce) boneless pork chops
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup sour cream
¼ cup Dijon mustard
2 ½ tablespoons apricot preserves

Steps:

  • Mince enough of the red onion slices to have 1/3 cup minced onion.
  • Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
  • Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
  • Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 15.2 g, Cholesterol 57.9 mg, Fat 14.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 6.2 g, Sodium 713.9 mg, Sugar 6.7 g

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HONEY MUSTARD PORK CHOPS RECIPE WITH POTATOES - EATWELL101
2021-09-03 Directions. 1. To make the pork chops and potatoes: Par-cook quartered potatoes in boiling salted water for 8 minutes. Drain and set aside. In the meantime, pat dry and season pork chops with salt and pepper on both sides. 2. In a small bowl, combine mustard, honey, paprika, lemon juice and mix until smooth. 3.
From eatwell101.com


21 RECIPE FOR FRIED MUSTARD PORK CHOPS - SELECTED RECIPES
Heat over medium-high heat until it’s hot enough to sear meat, about 375F. Sear the pork chops on one side for about 3-4 minutes, until the side is deep golden brown. Flip and continue frying for another 3-4 minutes, or until internal temperature reaches 145F.
From selectedrecipe.com


VIDALIA ONION MUSTARD RELISH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BAKED MUSTARD PORK CHOPS - COPYKAT RECIPES
2022-02-22 Preheat the oven to 350°F. Grease a baking sheet. Combine the flour and seasoned salt in a small bowl. Spread 1 teaspoon of mustard on one side on the pork chop, and dredge in flour. Spread 1 teaspoon of mustard on the other side, …
From copykat.com


FRENCH ONION SOUP PORK CHOPS - THE MIDNIGHT BAKER
2016-03-23 Remove pork chops and set aside. Add the stock, thyme (if using) and wine to the pan and deglaze (that's scraping up all the browned bits so they dissolve in the liquid).Add the caramelized onions. Cook for about 3-5 minutes until liquid is slightly reduced. Spread 1 tsp of the mustard on top of each chop.
From bakeatmidnite.com


MUSTARD ONION PORK CHOPS - COOKEATSHARE
Recipes / Mustard onion pork chops (1000+) Mustard Orange Pork Chops With Stir Fried Onions. 805 views. Mustard Orange Pork Chops With Stir Fried Onions, ingredients: 1/3 c. Orange marmalade, 2. Jack's Pork Chops. 1481 views. slices, 1 lrg Onion, skinned and sliced Lemon & Pepper Seasoning, 4 x Pork Chops, up to 6. Knorr 2 Step Tomato Onion Pork …
From cookeatshare.com


MUSTARD ONION PORK CHOPS - GLUTEN FREE RECIPES
Watching your figure? This gluten free, dairy free, and whole 30 recipe has 316 calories, 30g of protein, and 17g of fat per serving. A mixture of fried onions, pork loin chops, mustard, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
From fooddiez.com


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