Mustard Plus Glazed Pork Chops Recipes

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MUSTARD-GLAZED PORK CHOPS



Mustard-Glazed Pork Chops image

"When I was a child, one of my girlfriends would occasionally invite me to dinner, and her mother made the most delicious barbecue sauce containing mustard. I finally asked for the recipe," writes Jeri-Lynn Sandusky of Georgetown, Texas.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1/2 cup packed brown sugar
1/3 cup Dijon mustard
5 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon ground mustard
6 bone-in pork loin chops (6 ounces each)

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.

Nutrition Facts : Calories 258 calories, Fat 9g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 397mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

CREAMY MUSTARD PORK CHOPS



Creamy Mustard Pork Chops image

Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

4 each boneless pork chops, 3/4-inch thick
1 ½ teaspoons lemon pepper seasoning
1 tablespoon butter or margarine
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
½ cup milk
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley

Steps:

  • Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
  • Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 8 g, Cholesterol 100.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 4.7 g, Sodium 899.8 mg, Sugar 2.1 g

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

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.

MUSTARD-GLAZED PORK CHOPS



Mustard-Glazed Pork Chops image

Make and share this Mustard-Glazed Pork Chops recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 42m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup packed brown sugar
1/3 cup Dijon mustard
5 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon ground mustard
6 pork loin chops with bone (6 oz. each)

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.

MUSTARD PLUS GLAZED PORK CHOPS



Mustard Plus Glazed Pork Chops image

Tasty chops with a nice presentation. If you prefer, you can substitute any other jam or jelly E.G. Apricot

Provided by Bergy

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons orange marmalade
2 tablespoons soy sauce
1 teaspoon Dijon mustard (coarse grained preferred)
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup water
4 center cut pork loin chops with bone (1/2 inch thick)
pepper
1 teaspoon lite olive oil or 1 teaspoon vegetable oil
1/2 cup thin sliced green onion
orange, sliced for garnish

Steps:

  • Combine mustard, marmalade, soy sauce, hot pepper flakes.
  • Stir in the water and set aside.
  • Warm oil in pan over medium heat.
  • Season pork chops with black pepper, and increase heat to medium-high.
  • Brown the chops (about 2 minutes each side).
  • Spoon mustard/marmalade mixture over the chops and bring to a boil.
  • Cover and simmer until done, about 15 minutes.
  • Stir in the green onions.
  • Place chops on a platter and garnish with orange slices.

Nutrition Facts : Calories 200.1, Fat 7, SaturatedFat 2.1, Cholesterol 59, Sodium 600.8, Carbohydrate 11.4, Fiber 0.5, Sugar 9.5, Protein 22.5

PORK CHOPS WITH MUSTARD AND CREAM



Pork Chops with Mustard and Cream image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
4 pork chops (1-inch thick; about 10-ounces each)
2 tablespoons unsalted butter
2 tablespoons chopped shallots
1 small clove garlic, minced
2 tablespoons brandy
1 cup heavy cream
1/4 cup Dijon mustard
Squeeze of fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
2 teaspoons mixed chopped fresh herbs, such as chives, flat-leaf parsley, tarragon, and/or chervil leaves

Steps:

  • In a skillet large enough to hold the pork chops in a single layer, heat the oil over medium-high heat until it just begins to smoke. Add the chops and saute until well browned on each side, 4 to 5 minutes per side. Transfer to a platter and cover to keep warm. Discard the oil in the skillet, then wipe out the skillet with a paper towel. Set over medium heat and add the butter. When it's melted, add the shallots and garlic and saute until aromatic but not browned, about 1 minute. Remove the skillet from the heat and add the brandy; be careful here, because the brandy may ignite. Add the cream and mustard to the skillet and return the skillet to the heat, increasing the heat to high. Bring the mixture to a boil, then reduce the heat to low. Return the veal chops to the skillet, along with any accumulated juices, and simmer until the sauce has reduced enough to coat the back of a spoon and the chops are just cooked through, 4 to 5 minutes. Turn the chops in the sauce once as they cook. Remove the skillet from the heat and season the chops with lemon juice and salt and pepper. Transfer the chops to a serving platter, spoon sauce over them, and serve immediately, sprinkled with the chopped fresh herbs.

PORK CHOPS WITH JAMMY-MUSTARD GLAZE



Pork Chops With Jammy-Mustard Glaze image

Fruit and mustard are two classic accompaniments to pork, and really, a juicy chop doesn't need much more than that for a sweet and tangy sauce. Mix together water, grainy mustard and any fruit preserve that's good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly on one side to prevent overcooking, then pour the fruit-mustard mixture into the skillet while they rest. The pork will stay moist, and its juices will have time to mingle with the sauce. Then just slice the pork and drape it in the velvety two-ingredient glaze. Eat with mashed or roasted potatoes and a green salad.

Provided by Ali Slagle

Categories     weeknight, meat, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons cherry, fig, peach or apricot preserves, plus more if needed
2 tablespoons whole-grain mustard, plus more if needed
4 (1/2- to 3/4-inch-thick) pork rib chops (1 1/2 to 2 pounds)
Kosher salt and black pepper
2 tablespoons neutral oil (such as canola or grapeseed)

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.

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