Mustard Rosemary Pork Chops Recipes

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PORK CHOPS WITH MUSTARD, ROSEMARY, AND CAPERS



Pork Chops with Mustard, Rosemary, and Capers image

The salty, tangy pan sauce in this recipe by chef and cookbook author Joanne Weir would also be excellent with other cuts of pork such as tenderloin.

Provided by Joanne Weir

Time 30m

Number Of Ingredients 8

1 tablespoon olive oil
4 bone-in pork loin chops (3 1/2 lbs. total), 1 in. thick
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 cups reduced-sodium chicken broth
1 1/2 tablespoons whole-grain mustard
3 tablespoons capers, rinsed
1/4 teaspoon chopped fresh rosemary leaves

Steps:

  • Heat oil in a large frying pan over medium-high heat. Season chops on both sides with salt and pepper. Add chops to pan and cook until barely pink in center, turning once, 10 to 12 minutes. Transfer pork to a serving plate and tent with foil.
  • Add broth to pan and bring to a boil over high heat. Stir in mustard, capers, and rosemary. Simmer until reduced by half, about 4 minutes. Spoon sauce over chops.

Nutrition Facts : Calories 491, Carbohydrate 3.2, Cholesterol 182, Fat 24, Fiber 0.4, Protein 62, SaturatedFat 7.5, Sodium 649

MUSTARD & ROSEMARY PORK CHOPS



Mustard & rosemary pork chops image

Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 6

2 tbsp mild mustard (preferably German, but French is fine)
3 tbsp olive oil
1 fat garlic clove , thinly sliced
2 sprigs of rosemary , leaves stripped
1 tbsp sherry or balsamic vinegar
4 pork shoulder or spare rib chops, about 200g/8oz each

Steps:

  • Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
  • Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.

Nutrition Facts : Calories 506 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.07 milligram of sodium

ROSEMARY-MUSTARD PORK WITH PEACHES



Rosemary-Mustard Pork With Peaches image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 9

2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
3 firm-ripe peaches, halved, pitted and cut into wedges
1/2 cup dry white wine
1/3 cup packed light brown sugar
1 lemon
2 teaspoons whole-grain mustard
1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

Steps:

  • Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
  • Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
  • Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
  • Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
  • Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

MUSTARD & ROSEMARY PORK CHOPS



Mustard & Rosemary Pork Chops image

Make and share this Mustard & Rosemary Pork Chops recipe from Food.com.

Provided by English_Rose

Categories     Pork

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons mild mustard, preferably German but French is fine
3 tablespoons olive oil
2 garlic cloves, thinly sliced
2 sprigs rosemary, leaves stripped
1 tablespoon balsamic vinegar
4 pork chops, about 8oz each
1 pinch salt and pepper

Steps:

  • Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper.
  • Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hours
  • Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny.
  • To cook on a griddle: heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice.
  • As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt.
  • To help the meat relax a little, leave it loosely covered in foil for about 10 minutes
  • To BBQ:
  • Grill the chops for about 3 mins each side until browned. Move the chops to the side of the barbecue and cook for another 10-20 mins until the meat is just firm, but not overcooked.
  • As they cook, brush occasionally with marinade juices (or trickle with lager or water).

Nutrition Facts : Calories 320.7, Fat 24.6, SaturatedFat 6.3, Cholesterol 75, Sodium 151.7, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 22.9

HONEY MUSTARD PORK CHOPS WITH ROSEMARY AND GARLIC RECIPE - (4.5/5)



Honey Mustard Pork Chops with Rosemary and Garlic Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 10

4 center cut pork loin chops
1 tablespoon whole grain mustard
4 tablespoon olive oil, divided
Kosher salt
Fresh cracked black pepper
1/4 cup Dijon mustard
3 tablespoons honey
2 teaspoons soy sauce
1 clove garlic, minced
1 tablespoon fresh rosemary, minced

Steps:

  • 1.Preheat the oven to 375 degrees. 2.Heat 2 tablespoons of olive oil in a large cast iron skillet, over medium-high heat. 3.In a small bowl, combine the whole grain mustard, 1 tablespoon of olive oil, salt, and pepper. Pat pork chops dry with a paper towel. Coat both side of the pork chops with the mustard mixture. 4.In another small bowl, stir together the dijon mustard, honey, olive oil, soy sauce, garlic, and rosemary. Set aside. 5.Sear the pork chops for 2 to 3 minutes. Turn over and pour the honey mustard mixture over the top of each pork chop. 6.Place skillet in the oven and bake for 20 to 25 minutes. 7.Spoon any sauce that remains in the skillet over the top of the pork chops. Prep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 23 mins. Total time: 33 mins. Tags: pork, mustard, honey, soy sauce, garlic, rosemary

ROASTED ROSEMARY PORK CHOPS AND POTATOES



Roasted Rosemary Pork Chops and Potatoes image

Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 Yukon gold potatoes, cut into 1-inch pieces (about 4 cups)
1 medium red onion, cut into 1/2-inch-wide wedges
4 bone-in loin pork chops, 1/2 inch thick

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
  • Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
  • Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
  • Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

ROSEMARY-DIJON PORK CHOPS DINNER



Rosemary-Dijon Pork Chops Dinner image

Check out this video to learn how to put together our recipe for a Rosemary-Dijon Pork Chops Dinner. Pork chops have never been this easy-or tasty.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 lb. baking potatoes (about 3), cut into 1-inch chunks
1/4 cup KRAFT Lite House Italian Dressing
4 bone-in pork chops, (1-1/2 lb.), 1/2 inch thick
4 tsp. GREY POUPON Dijon Mustard
1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1/4 tsp. dried rosemary leaves, crushed
2 cups hot cooked baby carrots

Steps:

  • Heat oven to 375°F.
  • Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
  • Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops, 1 at a time, turning to evenly coat both sides of chop. Place in center of foil-lined 15x10x1-inch pan sprayed with cooking spray; surround with potatoes.
  • Bake 25 to 30 min. or until chops are done (145°F) and potatoes are tender. Remove from oven. Let stand 3 min. before serving with the carrots.

Nutrition Facts : Calories 430, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g

ROSEMARY-DIJON PORK CHOPS



Rosemary-Dijon Pork Chops image

It only takes three ingredients to make these pork chops crispy, tender, juicy and flavorful: SHAKE 'N BAKE, dried rosemary leaves and Dijon mustard.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 4

1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1/4 tsp. dried rosemary leaves
4 bone-in pork loin chops (1-1/4 lb.), 1/2 inch thick
4 tsp. GREY POUPON Dijon Mustard

Steps:

  • Heat oven to 425°F.
  • Mix coating mix and rosemary in shallow dish.
  • Spread chops with mustard.
  • Coat both sides of each chop with coating mixture.
  • Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 2 g, Protein 24 g

ROSEMARY AND GARLIC SIMMERED PORK CHOPS



Rosemary and Garlic Simmered Pork Chops image

I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.

Provided by Jen

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 55m

Yield 4

Number Of Ingredients 7

2 teaspoons dried rosemary
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth

Steps:

  • In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
  • Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
  • Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).

Nutrition Facts : Calories 222.6 calories, Carbohydrate 1.4 g, Cholesterol 68 mg, Fat 13.8 g, Fiber 0.4 g, Protein 22.2 g, SaturatedFat 6.7 g, Sodium 380.8 mg, Sugar 0.3 g

ROSEMARY- AND PARMESAN-CRUSTED PORK CHOPS



Rosemary- and Parmesan-Crusted Pork Chops image

One of the first meals I made for my boyfriend and now he can't get enough! Pairs great with some grilled asparagus!

Provided by megplay2

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 35m

Yield 4

Number Of Ingredients 10

cooking spray
1 cup all-purpose flour
1 large egg
2 cups dry bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons dried rosemary
1 teaspoon ground paprika
salt and ground black pepper to taste
4 (5 ounce) pork loin chops
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking tray with cooking spray.
  • Put flour in a bowl. Beat egg in a second bowl. Mix bread crumbs, Parmesan, rosemary, paprika, salt, and pepper in a third bowl.
  • Lightly salt pork chops. Coat both sides in flour, then in egg, then in bread crumb mixture. Place on the prepared baking tray.
  • Bake in the preheated oven until no longer pink in the center, about 20 minutes, turning after 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 599.3 calories, Carbohydrate 64.4 g, Cholesterol 132.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 45.3 g, SaturatedFat 4.9 g, Sodium 541.9 mg, Sugar 3.6 g

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