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.
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
HONEY MUSTARD BBQ PORK CHOPS
These pork chops are great! I accidentally left them in the marinade for a day, a night, and the next day, and they were even better! They are very tender and tasty.
Provided by Jody Champion
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.
- Preheat grill for high heat.
- Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.
Nutrition Facts : Calories 157.9 calories, Carbohydrate 14 g, Cholesterol 31.1 mg, Fat 6.1 g, Fiber 0.1 g, Protein 11.5 g, SaturatedFat 2.1 g, Sodium 174.1 mg, Sugar 12.4 g
HONEY-DIJON PORK CHOPS
I originally saw this recipe for chicken, but I decided to use pork instead.
Provided by April
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 5
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).
Nutrition Facts : Calories 424.9 calories, Carbohydrate 21.4 g, Cholesterol 142 mg, Fat 12 g, Fiber 0.3 g, Protein 54.6 g, SaturatedFat 4.1 g, Sodium 465 mg, Sugar 17.6 g
HONEY MUSTARD PORK CHOPS AND POTATOES SKILLET
Dinner just got delicious with this yummy honey mustard pork recipe! Pork chops and potatoes are cooked in a skillet with a sweet and tangy glaze for an easy dinner.
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Par-boil the baby potatoes in salted water until tender when pierced with a fork.
- Heat 1 tablespoon of the olive oil in a large skillet and cook the baby potatoes until the skin in golden brown. Set aside.
- Pat the pork chops dry with a paper towel and season with salt and pepper.
- Using the same skillet, add another tablespoon olive oil and pork chops. Cook for 4-5 minutes per side, until cooked through. Set aside on a plate and cover with aluminum foil to rest.
- In a small bowl, whisk together remaining olive oil, dijon, honey, broth and seasonings until well blended. Add to the skillet and cook on medium high heat until sauce thickens. Return potatoes and pork chops to the skillet and toss in the sauce. Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts : Calories 526 kcal, Carbohydrate 46 g, Protein 33 g, Fat 24 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 90 mg, Sodium 424 mg, Fiber 4 g, Sugar 24 g, ServingSize 1 serving
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
HONEY MUSTARD PORK CHOPS WITH CAPERS AND MUSTARD GREENS
Make and share this Honey Mustard Pork Chops With Capers and Mustard Greens recipe from Food.com.
Provided by norasingley
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 160.2, Fat 14.3, SaturatedFat 3.3, Cholesterol 7.6, Sodium 228.1, Carbohydrate 6.9, Fiber 2.1, Sugar 2.5, Protein 3.1
HONEY MUSTARD PORK CHOPS
Honey Mustard Pork Chops are anything but boring with a sweet, tangy, and savory homemade honey mustard glaze.
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF. Prepare the honey mustard sauce by stirring together the mayonnaise, Dijon, honey, garlic powder, paprika, salt, and freshly cracked black pepper.
- Use a paper towel to dry off the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper. Heat one tablespoon of cooking oil in a heavy skillet over medium-high heat. When the skillet is very hot add two pork chops at a time and cook until golden brown on each side (3 minutes each side). Place the browned pork chops in a casserole dish (it's okay if they overlap slihtly).
- Smear the honey mustard sauce over both sides of the pork chops in the casserole dish. Bake for about 30 minutes for 1-inch thick chops, about 20 minutes for ¾-inch thick chops, or until the internal temperature reaches 145ºF. To achieve more browning, switch the oven to broil and broil the chops for 3-5 minutes or until the surface is golden brown and bubbly. Serve hot.
Nutrition Facts : ServingSize 1 Serving, Calories 475.63 kcal, Carbohydrate 8.9 g, Protein 49.85 g, Fat 25.65 g, Fiber 0.08 g, Sodium 613.25 mg
CRISPY PORK CHOPS WITH HONEY MUSTARD SAUCE
Pan seared crispy pork chops become everyone's favorite dinner when served in this tangy honey mustard sauce.
Provided by Mackenzie Ryan
Categories Main Course Pork
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 282 kcal, Carbohydrate 2 g, Protein 30 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 97 mg, Sodium 351 mg, Fiber 1 g, Sugar 1 g
HONEY-MUSTARD PORK CHOPS
"I started using this recipe when my girls were little," Angela Lott says of these moist pork chops and sweet sauce. "I grilled everything because it allowed me to be outside watching children play in the pool," relateds the Neshanic Station, New Jersey cook.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Pour 1 cup marinade into a large resealable plastic bag; add pork chops. Seal bag turn to coat; refrigerate for at least 1 hour. Set aside 1/2 cup of the remaining marinade for basting and 3/4 cup for serving; cover and refrigerate., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat or broil 4-5 in. over heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/2 cup marinade. Let meat stand for 5 minutes before serving. Serve with reserved marinade.
Nutrition Facts :
HONEY-MUSTARD PORK CHOPS - WW 4 POINTSPLUS
Based on a recipe from the January/February 2011 issue of WeightWatchers magazine. 1 pork chop serving contain 165 calories, 5 grams total fat, 2 grams saturated fat, 0 grams trans fat, 59 mg cholesterol, 546 mg sodium, 9 grams total carbs, 5 grams total sugar, 0 gram fiber, 19 g protein, 17 mg calcium. Preparation time doesn't include the 4 hours marinating time.
Provided by mersaydees
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together marinade ingredients in small bowl or cup: mustard, honey, vinegar, and pepper.
- Transfer marinade to large zip lock plastic bag and add pork. Squeeze out air and seal bag. Coat pork completely with marinade by turning bag several times.
- Chill pork in marinade 4 hours or overnight, turning bag occasionally.
- Preheat broiler. Spray broiler rack with nonstick spray.
- Remove chops from bag and discard marinade. Place chops on broiler rack and broil 5 inches from heat until browned and cooked through, about 6 minutes per side.
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
ONE-PAN HONEY MUSTARD PORK CHOPS AND VEGGIES
Provided by Jessica Beacom
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400℉.
- Line a large rimmed baking sheet with parchment paper.
- Toss halved potatoes with 1 Tbsp. melted ghee and spices (thyme, garlic and onion powders, oregano, sage and salt). Arrange potatoes cut-side down on baking sheet. Bake 25 minutes in preheated oven.
- While the potatoes are baking, place pork chops and Honey Mustard in a shallow dish and turn chops to coat. Sprinkle with salt and pepper.
- Trim ends from green beans and toss with remaining ½ Tbsp. melted ghee and a pinch of salt.
- After 25 minutes, remove pan from oven and push the potatoes to one side (no need to flip them).
- Add pork chops and green beans to the pan.
- Bake an additional 10-15 minutes or until pork chops register 145℉ on an instant-read thermometer and vegetables are done. If veggies need a little more time to cook, remove pork chops to a plate and cover to keep warm then return veggies to the oven to roast a bit longer.
- Sprinkle with chopped fresh parsley and lemon wedges, if desired.
Nutrition Facts : ServingSize ¼ of recipe, Calories 382 calories, Sugar 8g, Sodium 464mg, Fat 17g, Carbohydrate 24g, Fiber 3g, Protein 27g
HONEY MUSTARD-PANKO PORK CHOPS
A simple honey mustard and panko coating makes pork chops moist and flavorful.
Provided by Stacie Harper
Categories Baked Pork Chops
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
- Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
- Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 763.5 calories, Carbohydrate 64.6 g, Cholesterol 132.1 mg, Fat 32.3 g, Fiber 1.2 g, Protein 57.2 g, SaturatedFat 9.2 g, Sodium 807.7 mg, Sugar 17.8 g
THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
- Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
- Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
- Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
MUSTARD HONEY PORK CHOPS & VEGETABLES
Make and share this Mustard Honey Pork Chops & Vegetables recipe from Food.com.
Provided by Latchy
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine pork in a large shallow dish with honey, mustard, rind and wine.
- Cover and refrigerate for at least 2 hours or overnight, or you could freeze it.
- Drain chops from marinade; reserve the marinade.
- Heat the oil in a large pan, cook the pork in batches brushing occasionally with reserved marinade, until browned both sides and cooked through.
- Discard and remaining marinade.
- Meanwhile, combine melted butter, garlic, kumara, carrot and onion in large baking dish.
- Bake uncovered in a moderately hot oven for about 45 minutes or until the vegetables are tender.
- Serve with the pork.
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- Heat some oil or butter in a pan on medium heat, and add the marinated pork chops. Cook for about 3-4 minutes on either side, or until the pork chops have cooked through. The meat should be completely white, and the chops should have an internal temperature of 63 C / 145 F. I use a meat thermometer to check if the meat is done.
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- Heat the oven to 200°C/180°C fan/gas 6. Mix the honey, wholegrain mustard, crushed garlic and olive oil in a bowl. Put the pork chops in a roasting tin and coat in half the honey mixture. Roast for 20 minutes, basting halfway through with the juices.
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- While the potatoes are cooking, put the remaining marinade into a small saucepan over a medium-high heat with fresh chicken stock and white wine vinegar. Bubble for 5-10 minutes until reduced by a third. Taste and season with salt and pepper. Serve the chops with the mash and gravy.
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