Dijon Orange Chops Food

HONEY-DIJON PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
• Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ONION-DIJON PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

DIJON-ORANGE CHOPS

Steps:

• Combine orange juice, dijon, honey and cornstarch.
• Heat oil in frying pan.
• Season chops with lemon pepper.
• Brown over medium-high heat 3 minutes per side.
• Pour orange juice mixture over chops.
• Reduce heat to medium-low.
• Cover and simmer 8 to 10 minutes.

ORANGE DIJON PORK

Steps:

• Preheat oven to 350 degrees.
• Sprinkle chops with salt and pepper.
• In a skillet over medium heat, brown chops in margarine or butter for 3-5 minutes.
• Remove from the heat; place chops in a 8 inch square baking dish.
• Mix together the mayonnaise, mustard, and marmalade; add to the drippings in the skillet; stir until smooth.
• Cook over low heat for 2 minutes, or until heated through.
• Pour mixture over the chops.
• Cover and bake at 350 degrees for 25-30 minutes; uncover and bake 5-10 minutes longer or until chops are tender and sauce is thickened.

HONEY DIJON PORK CHOPS

Steps:

• Heat oil in a large nonstick pan over med high heat.
• Add a light coating of salt and pepper to pork chops.
• Add pork chops to pan, cook until browned on each side (approx. 4 min each side).
• Remove pork chops from pan and set aside.
• Add honey, mustard and wine to pan.
• Bring to a low boil for 2 minutes.
• Put pork chops back into pan with sauce.
• Reduce heat, simmer for 5 minutes.
• Turn pork, simmer another 5 minutes, or until pork is cooked and no longer pink.
• Serve pork chops with sauce drizzled on top.

DIJON GRILLED PORK CHOPS

Steps:

• For marinade, in a small bowl, mix first four ingredients. Place pork chops and 2/3 cup marinade in a large resealable plastic bag; seal bag and turn to coat. Reserve remaining marinade; cover and refrigerate with pork 8 hours or overnight., Place chops on a lightly oiled grill rack over medium heat; discard remaining marinade in bag. Grill chops, covered, until a thermometer reads 145°, 4-6 minutes per side, basting with reserved marinade during the last 3 minutes. Let stand 5 minutes before serving.

DIJON-HONEY PORK CHOPS

Steps:

• Sprinkle pork chops with lemon pepper. In a large nonstick skillet, heat oil over medium heat. Brown chops on both sides., In a small bowl, whisk orange juice, mustard and honey until blended; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 5-8 minutes or until a thermometer inserted in pork reads 145°. , Remove chops from pan; keep warm. Bring sauce to a boil; cook until mixture is reduced to 1/4 cup, stirring occasionally. Serve with chops.

ORANGE DIJON PORK

Steps:

• Sprinkle chops with salt and pepper. In a skillet over medium heat, brown chops in butter for 3-5 minutes on each side. Remove from the heat; place chops in an 8-in. square baking dish. Add Dijon-mayonnaise blend and marmalade to drippings in the skillet; stir until smooth. Cook over low heat for 2 minutes or until heated through. Pour over chops. , Cover and bake at 350° for 20-25 minutes; uncover and bake 5-10 minutes longer or until chops are tender and sauce is thickened.