Pork Chops With Jammy Mustard Glaze 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

PORK CHOPS WITH GLAZE



Pork Chops with Glaze image

Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. -Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup white vinegar
1/4 cup orange juice
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
8 bone-in pork loin chops (3/4 inch thick and 7 ounces each)

Steps:

  • In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

EASY GLAZED PORK CHOPS RECIPE BY TASTY



Easy Glazed Pork Chops Recipe by Tasty image

Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 thick-cut pork chops
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
4 tablespoons brown sugar
olive oil, for frying

Steps:

  • In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
  • Rub the pork chops in the spices generously.
  • Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
  • Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
  • Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams

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

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE



Pan-Seared Pork Chops with Sweet Mustard Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt
1 teaspoon ground ginger
1 teaspoon freshly cracked black pepper
1/2 teaspoon ground mustard
3 tablespoons plus 1 teaspoon sugar
Four 1-inch-thick bone-in pork chops
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup ginger beer or ginger ale
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley

Steps:

  • 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. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
  • Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

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.

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.

HONEY MUSTARD DREAM DELIGHT PORK CHOPS



Honey Mustard Dream Delight Pork Chops image

Double thick pork chops basted with three kinds of mustard, and cured with a dry rub for a day, and then glazed over with honey. Serve with grilled veggies, white wine, and pie a la mode for dessert!

Provided by Blues

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Yield 4

Number Of Ingredients 13

¼ cup ground black pepper
4 tablespoons ground cayenne pepper
4 tablespoons garlic powder
2 tablespoons paprika
¼ cup packed brown sugar
2 tablespoons chili powder
6 pork chops
4 tablespoons prepared mustard
4 tablespoons prepared horseradish mustard
¼ cup prepared brown mustard
2 teaspoons prepared horseradish
¼ cup packed brown sugar
4 tablespoons honey

Steps:

  • In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
  • Prepare an outdoor grill for high heat and lightly oil grate.
  • Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
  • Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 65.6 g, Cholesterol 61.3 mg, Fat 17.9 g, Fiber 8.3 g, Protein 24.7 g, SaturatedFat 5.1 g, Sodium 654.9 mg, Sugar 48.1 g

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

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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