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.
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
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
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
GRILLED PORK CHOPS WITH HONEY-MUSTARD GLAZE
I found this recipe on Yahoo! Health, provided by FoodFit. Their recipes say they are lower in fat, but full of flavor. I made this tonight and it was a hit with my DH.
Provided by Katemeri
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the honey-mustard glaze:.
- In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the honey and Dijon mustard and bring it to a boil. Remove from heat. Season with salt and pepper to taste.
- For the grilled pork chops:.
- Preheat the grill to medium-high.
- Sprinkle the pork chops with salt and pepper and drizzle with olive oil.
- Place the pork chops on the grill. Grill until cooked through, about 6 minutes per side.
- Place the pork chops on a serving platter and brush them with the honey-mustard glaze.
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
DAVE'S HONEY MUSTARD PORK CHOPS
After a trip to Costco, my husband decided that he wanted a different approach to pork. So he came up with this. It's easy and delicious
Provided by DiWriter
Categories Pork
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Season pork with salt, pepper and paprika.2.
- Rub each chop with a generous amount of mustard.
- Place into 13x9 baking dish, layered with onions - (ie: onions, pork, more onions).
- Drizzle with honey.
- Bake for about 1 hour or until internal temperature reaches 150.
Nutrition Facts : Calories 57.6, Sodium 2, Carbohydrate 15.1, Fiber 0.7, Sugar 13.2, Protein 0.5
MUSTARD BAKED PORK CHOPS
I've used this recipe for years....it's my family's favorite pork chop recipe. The hint of mustard, worcestershire, and onion are a nice touch and the pork chops are fall-apart good. Many guests have asked me for this recipe over the years. Delish!
Provided by Saute Gently
Categories Pork
Time 1h30m
Yield 6 chops, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Sprinkle chops with salt, pepper and chopped garlic. Spread with mustard on both sides and dredge in flour. Brown in combination butter/olive oil. Drain on paper towel and place in baking dish. Cover with sliced onion, mix Worcestershire and water together and pour over all. Cover tightly with foil and bake for 1 hour or until very tender.
Nutrition Facts : Calories 570.9, Fat 46.4, SaturatedFat 16.6, Cholesterol 143.1, Sodium 765.5, Carbohydrate 3.3, Fiber 0.4, Sugar 1.2, Protein 34.3
ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE
Delicate and lean, pork tenderloin is an excellent cut that can be roasted whole or sliced into medallions. This recipe will allow you to prepare the rest of the meal while the tenderloin is roasting in the oven. I like to serve this with sauteed apple slices, sweet potato cakes and haricotes vert with walnuts.
Provided by Stinkerbell
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425*F.
- Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
- Remove any excess fat or silverskin from the tenderloin.
- Season the tenderloin with salt and pepper.
- Heat the vegetable oil in a large saute pan over medium high heat.
- Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
- Remove the tenderloin and place it on the rack in the roasting pan.
- Roast to the desired doneness.
- (Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
- while the tenderloin is roasting, return the saute pan to medium heat.
- Add the garlic and shallots; cook until fragrant, about 1 minute.
- Add the tomato paste and cook until slightly browned.
- Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
- Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
- Keep warm.
- Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
- Carefully skim and discard the fat from the pan juices.
- Pour the degreased pan juices into the sauce.
- Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
- Serve the pork sliced with the warm honey-mustard sauce.
PORK CHOPS IN MUSTARD SAUCE
I adopted this recipe and prepared these with rice and veggies for complete meal. We loved the flavor of the sauce, and found that it didn't need the pinch of sugar. In the future, we would add some chicken broth with the beer to make more sauce for our rice, noodles or other side dishes. The original chef wrote: "I found the recipe years ago in one of my cookbooks. The original requires equal parts of sherry and chicken stock. Since I had neither and love the taste of beer when cooking pork, I just added it instead plus a pinch of sugar. YUMM"
Provided by Ms B.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in a pan and saute onion.
- set onions aside.
- mix flour, salt and pepper and cover the meat with it.
- brown the meat and add the onion and beer.
- leave to simmer covered for 30min.
- put meat on a plate and stir mustard and sugar into the sauce.
- pour over the chops and serve.
Nutrition Facts : Calories 450.7, Fat 24.1, SaturatedFat 9.6, Cholesterol 152.6, Sodium 250, Carbohydrate 7.6, Fiber 0.8, Sugar 1.2, Protein 42.5
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