MUSTARD-GLAZED PORK CHOPS
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
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.
PORK ESSENTIALS: SPINACH-FETA STUFFED LOIN CHOPS
These are absolutely delicious; juicy and tender with just the perfect amount of spice. The stuffing is a combination of spinach with garlic and feta cheese. So yummy. You can throw these together quickly, and have them on the table in under 30 minutes. Easy ingredients, tremendous flavor, and quick to make... What could go wrong... So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Pork
Number Of Ingredients 15
Steps:
- PREP/PREPARE
- THE STUFFING
- Gather your Ingredients (mise en place).
- Add the butter and oil to a skillet over medium heat.
- When the foaming subsides, add the spinach, and garlic.
- Chef's Note: Add a bit of salt and pepper, to taste.
- Stir for 2 minutes, and then add the feta.
- Stir until most of the moisture is removed, about 2 - 3 minutes, and reserve.
- THE CHOPS
- Place a rack in the middle position, and preheat the oven to 300f (150c).
- Use a sharp knife, to cut a pouch into the chops.
- Chef's Note: Be careful not to cut through the chops.
- Stuff the chops with the spinach.
- Chef's Note: You will have more spinach than you need, but that is okay, just serve it on the side with the chops.
- Brush the stuffed chops with the brown mustard.
- Dust the chops with the Italian breadcrumbs.
- Add the butter and oil to an ovenproof skillet over medium heat. When the foaming subsides, add the chops.
- Cook on both sides until lightly browned, about 2 - 3 minutes per side.
- Add the skillet to the preheated oven, and bake until fully cooked, about 15 - 18 minutes.
- PLATE/PRESENT
- Serve while still nice and warm with your favorite sides. Enjoy.
- Keep the faith, and keep cooking.
MUSTARD-GLAZED PORK CHOPS
"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
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 CHOP AND FETA SKILLET
This is my favorite way to cook pork chops. Chops are seasoned with lemon juice, basil, parsley, and garlic, seared, and then topped with feta cheese. Delicious!
Provided by MBC
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, stir together rosemary, basil, garlic, and pepper.
- Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 6.7 g, Cholesterol 77.3 mg, Fat 21 g, Fiber 0.5 g, Protein 25.5 g, SaturatedFat 7.5 g, Sodium 244.4 mg, Sugar 2.2 g
GLAZED MUSTARD PORK CHOPS TOPPED WITH SPINACH & FETA
Broiled pork chops topped with fresh spinach and delicious cheese. Serve with your favorite roasted potatoes! I have also grilled these pork chops or cooked them on the stove top when trying to avoid using the stove during hot summer months.
Provided by likethebird
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to broil setting.
- Whisk mustard, lemon juice, clove of garlic and oregano in a small bowl.
- Brush onto both sides of pork chops.
- Place pork chops into dish - broil on first side for 6 minutes. Flip chops, brush any remaining glaze onto the meat and broil until golden brown (approximately 5 minutes).
- While pork chops are cooking, heat extra virgin olive oil over medium high heat in a sauce pan. Add sliced red onion and saute until tender (about 3 minutes).
- To the same pan, add the spinach and garlic salt. Once it begins to wilt (about 1 minute), add the chopped sundried tomato.
- Once spinach is completely wilted (about 2-3 minutes), add feta cheese and toss to mix.
- Plate pork chops and top with spinach mixture. Serve immediately.
CUBAN PORK CHOPS WITH MOJO
Mojo (pronounced moe-hoe)is Cuba's national table sauce. Serve pork chops with black beans and white rice.
Provided by Maine-iac
Categories Cuban
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in frying pan over medium heat.
- Add garlic, cumin, and oregano, cook 1 minute.
- Quickly add lime juice, and bring to boil until slightly thickened.
- Add salt and pepper, set aside to cool.
- Place pork chops in shallow bowl, cover with sauce, coating chops.
- Marinate for 1 hour in fridge.
- Grill or broil chops until well done, and reheat remaining sauce.
- Transfer chops to plate and pour sauce over chops.
PORK CHOPS WITH JAMMY-MUSTARD GLAZE
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
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.
SAUTEED PORK CHOPS WITH GARLIC SPINACH
My family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach-it cooks fast! -Joe Valerio, Whitinsville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.
Nutrition Facts : Calories 310 calories, Fat 17g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 607mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
More about "glazed mustard pork chops topped with spinach feta food"
PORK CHOPS STUFFED WITH FETA AND SPINACH RECIPE
From myrecipes.com
4.5/5 (68)Calories 232 per serving
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
- Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
MUSTARD BALSAMIC PORK CHOPS - JO COOKS
From jocooks.com
4.4/5 (483)Total Time 1 hr 25 minsCategory Dinner, Main CourseCalories 360 per serving
- Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.
- Marinate the chops: Place the pork chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they're completely covered. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. You could prepare these the night before and bake them when you come home from work the next day.
- Bake: Remove plastic wrap from the baking dish and bake them for about 20 to 30 minutes or until the internal temperature of the pork chops reaches 145°F.
SPINACH AND FETA PORK CHOPS | CHEF ELIZABETH REESE
From chefelizabethreese.com
Servings 4Estimated Reading Time 2 mins
- In a medium size bowl add cream cheese, spinach, half of the mozzarella cheese, pecorino romano cheese, salt, pepper, garlic powder and smoked paprika. Mix until combined, set aside.
SPINACH AND FETA STUFFED PORK CHOPS - FOOD LION
From foodlion.com
MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE - NEIGHBORFOOD
From neighborfoodblog.com
BALSAMIC-GLAZED PORK CHOPS WITH SPINACH - GOOD HOUSEKEEPING
From goodhousekeeping.com
PORK CHOP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MUSTARD-GLAZED PORK CHOPS - BETTER HOMES & GARDENS
From bhg.com
MUSTARD GLAZED PORK CHOPS - GOOD HOUSEKEEPING
From goodhousekeeping.com
PORK CHOPS STUFFED WITH FETA AND SPINACH - BIGOVEN.COM
From bigoven.com
SPINACH STUFFED PORK CHOPS | BUSH COOKING
From bushcooking.com
GLAZED MUSTARD PORK CHOPS TOPPED WITH SPINACH FETA RECIPES
From wikifoodhub.com
10 BEST FETA CHEESE STUFFED PORK CHOPS RECIPES | YUMMLY
From yummly.com
GLAZED MUSTARD PORK CHOPS TOPPED WITH SPINACH FETA
From webetutorial.com
BEST MUSTARD GLAZED PORK CHOPS RECIPES
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love