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

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

MUSTARD PORK CHOPS



Mustard Pork Chops image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream

Steps:

  • I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.
  • This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
  • Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
  • Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
  • Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
  • Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

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.

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

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

FLATTENED PORK CHOPS WITH GREENS AND MUSTARD PAN SAUCE



Flattened Pork Chops with Greens and Mustard Pan Sauce image

Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.

Categories     Mustard     Pork Chop     Mustard Greens     Shallot     Bon Appétit     Dinner     Leafy Green     Quick & Easy

Yield 4 servings

Number Of Ingredients 11

1 medium shallot, thinly sliced into rings
2 teaspoons mustard seeds
2 teaspoons sugar
1/4 cup plus 2 tablespoons white wine vinegar
1/2 teaspoon kosher salt, plus more
4 bone-in pork rib chops (about 12 ounces each)
Freshly ground black pepper
3 tablespoons olive oil, plus more for drizzling
1 tablespoon whole grain Dijon mustard
2 teaspoons honey
1 bunch mustard greens, tough stems trimmed

Steps:

  • Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, 1/4 cup vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
  • Pound pork chops between 2 layers of plastic wrap to 1/4-1/2" thickness; season with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high.
  • Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
  • Reduce heat to medium-low and add mustard, honey, remaining 2 tablespoons vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
  • Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
  • Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.

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.

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

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    #30-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #occasion     #pork     #easy     #stove-top     #dietary     #meat     #equipment

Top Asked Questions

How to cook pork chops in oven with mustard?
Preheat the oven to 400F. In a small mixing bowl combine both mustards and olive oil. Whisk to mix. Rub the mixture on both sides of the pork chops. Season with salt and pepper on both sides. Line a baking sheet with parchment paper. Place the pork chops on the baking sheet and bake for 20 minutes.
What is the best glaze for grilled pork chops?
Then a simple honey mustard glaze is applied generously at the end of cooking to lock in the juices and make the pork even tastier. Grilled pork chops with a honey mustard glaze will undoubtedly be your new favorite outdoor recipe.
How to cook pork chops in a pan?
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.
How to cook pork chops on the grill with maple syrup?
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.

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