PORK CHOPS WITH DIJON GLAZE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
- Heat a grill pan or griddle over medium-high heat.
- Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
- Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.
MUSTARD GRILLED STEAKS
For a new idea for the grill, try this steak. Your family will be impressed at how delicious this is.-Sharon Kraeger, Plattsmouth, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients. Brush over both sides of the steaks and onion slices. Grill over hot heat, turning once, 15-20 minutes or until steaks have reached desired doneness and onion is tender. Brush occasionally with sauce during grilling. Serve onion slices alongside each steak.
Nutrition Facts :
EASY TENDER GRILLED PORK STEAK
Make and share this Easy Tender Grilled Pork Steak recipe from Food.com.
Provided by WI Cheesehead
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Season steak with all the seasonings.
- Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.
Nutrition Facts : Calories 696.7, Fat 44.3, SaturatedFat 15.9, Cholesterol 253.3, Sodium 185, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 68.5
PORK STEAKS WITH HOMEMADE BARBECUE SAUCE, TEXAS STYLE YUKON GOLD POTATO FRITES, AND GRILLED CHAYOTE
Steps:
- Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, about 2 minutes. Add in the beer, cook 5 minutes. Add in all other ingredients except 1 cup of chicken broth. Simmer for 15 minutes. If the sauce seems too thick, thin with the reserved chicken broth. Crumble the salt pork into the sauce. Set aside and wait for pork to grill. Season pork steaks with salt, pepper. Place on a medium-high grill and sear, 5 to 6 minutes on each side. Remove the steaks and dip in homemade BBQ sauce. Place back on the grill for 2 to 3 minutes, turning and basting to let the sauce caramelize on the pork steaks. Remove and let sit for 5 minutes. Serve with Yukon Gold Frites and Grilled Chayote and Tomatoes.
- Yukon Gold Frites: Thinly slice potatoes lengthwise to form a traditional thin chip. Toss into a hot pot of good frying oil (canola or peanut). Fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice (sea salt, white pepper, celery salt, ground cumin, paprika, black pepper, garlic powder, chili powder, lemon zest, cayenne pepper and dry mustard). Toss chips on a hot grill and cook through until brown, crispy, with nice grill marks. Serve with Chipotle Aioli to dip.
- Grilled Chayote: Slice 1 to 2 chayote lengthwise like the potatoes. Brush each side with melted butter and season with salt and pepper. Cook on a medium-high grill turning frequently to make crisscross marks on both sides. When fork-tender, remove from grill and season again.
- Grilled Roma Tomatoes: Slice 2 Roma tomatoes in half; core the center to remove seeds and to make a pocket. Sprinkle with salt and pepper. Brush with olive oil. Fill pockets with pesto, about 2 tablespoons each, and sprinkle on some grated Parmesan. Grill tomatoes until tender but not falling apart, about 5 minutes if grill is very hot. Sprinkle with a bit more grated Parmesan, and serve.
- Whisk all ingredients together.
GRILLED MUSTARD-GLAZED PORK LOIN(COOK'S COUNTRY)
Dijon and yellow mustards also work well in the glaze, but make certain to use apple jelly (which is translucent), not apple butter (which is opaque). Look for a pork roast with about 1/4 inch of fat on top and tie the roast at 1-inch intervals to ensure an even shape. Keep a squirt bottle of water on hand during browning.
Provided by Coppercloud
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until covered with fine gray ash. Pour coals evenly over one half of grill. Set cooking grate in place, cover, open lid vent completely, and let grill heat for 5 minutes. Meanwhile, whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve one-third of mustard mixture for serving. Coat meat completely with half of remaining mustard mixture.
- Scrape and oil cooking grate. Grill pork directly over coals until well browned all over, 12 to 15 minutes. Place pork fat-side up on cooler side of grill and brush with about one-third of remaining mustard mixture. Cover, open lid vents completely, and cook, brushing with mustard mixture every 10 minutes, until meat registers 140 degrees, 25 to 40 minutes.
- Transfer pork to cutting board, tent with foil, and let rest 15 minutes (temperature should rise to 150 degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4-inch slices, transfer to platter, and spoon mustard mixture over top. Serve.
Nutrition Facts : Calories 736, Fat 35.8, SaturatedFat 6.5, Cholesterol 234.1, Sodium 609.1, Carbohydrate 20.7, Fiber 1, Sugar 15.4, Protein 79.1
More about "grilled pork steak with mustard glaze food"
GRILLED PORK SHOULDER STEAKS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (5)Author Molly BazServings 4Estimated Reading Time 3 mins
- Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
- Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.
- Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.
- Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145° for medium, 5–7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes.
GRILLED HONEY MUSTARD PORK STEAKS {TENDER & JUICY} - OUT …
From outgrilling.com
5/5 (1)Total Time 25 minsCategory PorkCalories 483 per serving
- Pat pork steaks dry with paper towels and set out to come to room temperature while you make the grill fire. Use pecan wood for smoke flavor and heat to about 300°.
- Mix up the honey mustard by mixing honey, mustard, chili flakes, onion flakes, granulated garlic, salt and pepper in a small bowl. Reserve about 1/4 cup for serving with pork.
- Place pork steaks over direct fire and sear for 2 minutes. Brush with honey mustard and flip to indirect heat.
- Brush a heavy coat of honey mustard over pork. Close the lid and continue to cook until pork reaches 145° internal temperature.
GRILLED HAM STEAKS WITH BROWN SUGAR-MUSTARD GLAZE
From girlcarnivore.com
5/5 (15)Total Time 22 minsCategory Breakfast, Brunch, Main CourseCalories 332 per serving
MUSTARD-GRILLED PORK RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Servings 6
GRILLED SIRLOIN STEAK WITH BALSAMIC-MUSTARD GLAZE
From weightwatchers.com
GRILLED PORK SHOULDER STEAK RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
GRILLED PORK STEAKS - SIGNATURE RECIPE - GRILL MASTER …
From grillmasteruniversity.com
GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE | READY …
From readyseteat.com
PERFECT GRILLED PORK TENDERLOIN - HEY GRILL, HEY
From heygrillhey.com
GRILLED PORK STEAK RECIPE OR BBQ PORK SHOULDER STEAKS
From bestrecipebox.com
HOW TO GRILL SALMON, CHICKEN, PORK CHOPS AND STEAK - THE NEW …
From nytimes.com
GRILLED PORK CHOPS WITH HONEY GARLIC GLAZE - FOOD & WINE
From foodandwine.com
RECIPE: GRILLED FLANK STEAK WITH HONEY MUSTARD GLAZE
From wholefoodsmarket.com
MAPLE-GLAZED PORK STEAK RECIPE RECIPE | RECIPES.NET
From recipes.net
PORK ROAST WITH MUSTARD GLAZE - OMAHA STEAKS
From omahasteaks.com
GRILLED PORK STEAK WITH MUSTARD GLAZE | PUNCHFORK
From punchfork.com
GRILLED PORK CHOPS WITH HONEY MUSTARD GLAZE - JESSICA GAVIN
From jessicagavin.com
GRILLED PORK CHOPS WITH SOY GLAZE RECIPE | BON APPéTIT
From bonappetit.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