Honey Mustard Dream Delight Pork Chops Food

CRISPY PORK CHOPS WITH HONEY MUSTARD SAUCE

Steps:

• In a small bowl, stir together the mustards, honey, lemon juice, and paprika. Set aside. Season both sides of the pork chops with salt and pepper.
• In a cast iron pan over medium high, heat the oil until it is shimmering. Add in the butter and then place the pork chops into the pan. Cook for 4-5 minutes or until the pork is golden brown and easily releases from the pan. Flip and repeat on the other side.
• Transfer the pork to a plate and drain off any excess oil. Reduce the heat to medium low and pour the honey mustard sauce into the pan. Bring to a simmer and return the cooked pork chops to the sauce.
• Let cook for another 1-2 minutes and serve with a generous serving of sauce.

HONEY MUSTARD PORK CHOPS

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.

DAVE'S HONEY MUSTARD PORK CHOPS

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.

GRILLED HONEY MUSTARD PORK CHOPS

Steps:

• Mix all ingredients together except pork.
• Heat up grill and grill chops 4 to 5 inches from hot coals.
• Grill 10 to 12 minutes or until pork is no longer pink.
• Brush occasionally with sauce.
• Discard sauce after grilling.

PORK CHOPS IN HONEY-MUSTARD SAUCE

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 WITH CAPERS AND MUSTARD GREENS

Steps:

• Cut a round of parchment paper that fits inside of a large cast iron skillet.
• Pat dry pork chops and generously season with salt and pepper. Preheat cast iron skillet over high heat. When smoking, add oil and swirl to coat. Add pork chops in an even layer. If necessary, cook in batches so as not to overcrowd pan. Place prepared parchment round on top of chops and top with additional skillet or two to encourage searing. Cook, flipping once, until golden on the edges, about 2-2 1/2 minutes per side. Replenish oil if necessary between batches.
• Remove pork chops to a plate. Add thyme sprigs, honey mustard, and chicken broth. Cook until reduced by half. Add butter and capers and swirl to emulsify. Season with lemon juice, salt, and pepper and pour sauce over pork chops.
• Add 2 tablespoons olive oil and garlic to skillet. Cook, stirring, until garlic is sizzling and begins to turn golden, about 1-2 minutes. Add mustard greens, toss to coat, and season with salt and pepper. Cook just until wilted, about 30 seconds. Remove from heat.
• Serve pork chops with mustard greens, additional fresh thyme, and red pepper flakes, if desired.