HONEY MUSTARD PORK CHOPS
Honey Mustard Pork Chops are anything but boring with a sweet, tangy, and savory homemade honey mustard glaze.
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF. Prepare the honey mustard sauce by stirring together the mayonnaise, Dijon, honey, garlic powder, paprika, salt, and freshly cracked black pepper.
- Use a paper towel to dry off the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper. Heat one tablespoon of cooking oil in a heavy skillet over medium-high heat. When the skillet is very hot add two pork chops at a time and cook until golden brown on each side (3 minutes each side). Place the browned pork chops in a casserole dish (it's okay if they overlap slihtly).
- Smear the honey mustard sauce over both sides of the pork chops in the casserole dish. Bake for about 30 minutes for 1-inch thick chops, about 20 minutes for ¾-inch thick chops, or until the internal temperature reaches 145ºF. To achieve more browning, switch the oven to broil and broil the chops for 3-5 minutes or until the surface is golden brown and bubbly. Serve hot.
Nutrition Facts : ServingSize 1 Serving, Calories 475.63 kcal, Carbohydrate 8.9 g, Protein 49.85 g, Fat 25.65 g, Fiber 0.08 g, Sodium 613.25 mg
BAKED PORK CHOP RECIPE WITH HONEY MUSTARD SAUCE
Baked Pork Chops with Honey Mustard Sauce - tangy and sweet and downright scrumptious! Bone-in center cut pork chops, Dijon mustard, whole grain Dijon mustard, minced garlic, roasted potatoes.
Provided by Holly Sander
Time 38m
Number Of Ingredients 15
Steps:
- Adjust oven rack to the center position. Preheat oven to 450°F.
- Add cubed potatoes to a large bowl, season them with salt and pepper then toss then with the minced garlic and oil. Roast potatoes on a baking sheet for 15 minutes - gently toss at 8 minutes so they don't stick to the pan.
- Meanwhile season pork chops on both sides with salt and pepper.
- Then mix the honey, mustard and garlic in a small bowl and baste ½ of the mixture on the top of the pork chops.
- Remove potatoes from the oven and drizzle 1 more tablespoon of oil around the pan. Gently, turn a spatula upside down and use the flat edge to release any potatoes that are stuck to the pan. Then make 4 5x5 inch wells and add the pork chops to the pan with the honey mustard side up.
- Roast pork chops and potatoes for 10 minutes.
- Then leaving the pan in the oven turn on the broiler to high and broil for 2-3 minutes. The pork chops' internal temperature should reach 145-160 degrees.
- Spoon on more sauce, garnish with parsley and enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 47 grams carbohydrates, Fat 11 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 chop with veggies, Sodium 973 grams sodium, Sugar 13 grams sugar, UnsaturatedFat 0 grams unsaturated fat
HONEY MUSTARD PORK CHOPS
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
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
PORK CHOPS IN A HONEY-MUSTARD SAUCE
Pork chops are a great economical cut and cook up quickly, making them ideal for busy weeknight meals. But turning out tender chops can be tricky. Browning them first, then finishing them in this tangy, slightly sweet sauce results in perfectly cooked chops. -Susan Bentley, Burlington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 411 calories, Fat 24g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 597mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 33g protein.
PORK CHOPS WITH MUSTARD SAUCE
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
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.
HONEY MUSTARD-PANKO PORK CHOPS
A simple honey mustard and panko coating makes pork chops moist and flavorful.
Provided by Stacie Harper
Categories Baked Pork Chops
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
- Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
- Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 763.5 calories, Carbohydrate 64.6 g, Cholesterol 132.1 mg, Fat 32.3 g, Fiber 1.2 g, Protein 57.2 g, SaturatedFat 9.2 g, Sodium 807.7 mg, Sugar 17.8 g
PORK CHOPS IN HONEY-MUSTARD SAUCE
Make and share this Pork Chops in Honey-Mustard sauce recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle pork with salt and dash fresh ground pepper to taste.
- Heat oil in a large nonstick frypan over medium high heat.
- Add pork, cook for 5 minutes on each side or until browned.
- Remove pork from pan.
- Add white wine, honey and mustard to pan, bring to a boil and cook 3 minutes.
- Add the pork, reduce heat, and simmer for 12 minutes, turning pork after 6 minutes.
HONEY MUSTARD PORK CHOPS
Another super duper recipe from ALSKANN in the Cookbook Swap fall 2008. This is from the Busy Woman's Slow Cooker recipe Book. I have read this like a novel and have 2 recipes giong right now. IT DOES NOT GET ANY EASIER THAN THIS! and the aroma! aaahhhh cooking time includes crock time
Provided by Chef1MOM-Connie
Categories One Dish Meal
Time 16m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- In large bwl cmbine coup, wine, honey-mustard, minced garlic, little salt and mix well.
- place pork chops, sprinkled with a bit of pepper, in a sprayed 5 qt (5L) crockpot and spoon mixture over chops.
- cover and cook on low for 5-6 hours.
- to serve- lift from crockpot, stir sauce to mix well and serve with chops.
- I am serving over egg noodles.
- optonal: to serve with potatoes- cut up into quarters-3 potatoes and place in slow cooker before adding pork chops. mmmmmm.
Nutrition Facts : Calories 446.7, Fat 23.6, SaturatedFat 7.1, Cholesterol 137.3, Sodium 781.8, Carbohydrate 9.9, Fiber 0.1, Sugar 4, Protein 42.6
CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY
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
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!
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