ROSEMARY-MUSTARD PORK WITH PEACHES
Steps:
- Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
- Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
- Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
- Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
- Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g
PEACH-MUSTARD PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 1h13m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
- Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
- Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
- To serve: Drizzle the chops with more sauce and serve.
- Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
- Yield: about 1 1/4 cups
PEACH MUSTARD PORK CHOPS
Make and share this Peach Mustard Pork Chops recipe from Food.com.
Provided by Jencathen
Categories Pork
Time 50m
Yield 1 Pork chop, 4 serving(s)
Number Of Ingredients 13
Steps:
- Peach Mustard Barbecue Sauce:.
- Melt the butter in a saucepan over medium heat.
- Add the onion and garlic and cook until translucent, about 3 minutes.
- Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes.
- Whisk in both mustards and the jam or preserves.
- Simmer, whisking, until jam melts, about 1 minute.
- Remove the pan from the heat and stir in the bourbon and salt.
- Pork Chops:.
- Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
- Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
- Grill the chops over the heat until brown on both sides, about 4 minutes per side.
- Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce.
- Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more.
- Let rest for 10 minutes.
Nutrition Facts : Calories 629.6, Fat 28.5, SaturatedFat 11.6, Cholesterol 160.2, Sodium 878.8, Carbohydrate 44.9, Fiber 2.3, Sugar 29.8, Protein 43.7
CREAMY MUSTARD PORK CHOPS
Steps:
- SPRINKLE chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 min. or until browned.
- ADD soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Sprinkle with parsley.
MUSTARD PORK CHOPS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.
- This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
- Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
- Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
- Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
- Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
MUSTARD-BAKED PORK CHOPS W/BRIE
Swift & Company provides this recipe which surely would have to rank in the "Top 10" of ways to turn the ordinary pork chop into something extraordinary. It's an easy fix & the use of Dijon mustard & brie cheese provides its "French connection".
Provided by twissis
Categories Pork
Time 40m
Yield 4 Chops, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a sml bowl, combine seasoned breadcrumbs, parsley, melted butter, garlic & thyme. Set crumb mixture aside.
- In a wide, shallow bowl combine flour, coriander, salt & pepper.
- Evenly coat both sides of ea chop w/mustard & then coat w/flour mixture.
- Heat oil in skillet over med-hi heat. Brown chops well on ea side & place in a shallow baking dish.
- Cut Brie in half & then cut again horizontally to form thin half-circles & place 1 on ea chop. Spoon crumb mixture on top of cheese-covered chops.
- Bake (uncovered) in a 400°F oven for 20 minutes or till breadcrumbs are golden & chops just done. Serve immediately.
BREADED MUSTARD PORK CHOPS
Make and share this Breaded Mustard Pork Chops recipe from Food.com.
Provided by Audrey M
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400.
- Spray backing dish with Pam.
- In small bowl, beat egg white until frothy, stir in mustard until well mixed.
- In shallow dish combine breadcrumbs, garlic powder and sage.
- Dip pork chops into egg white mixture, coat with breadcrumb mixture.
- Place in baking dish, spray with Pam.
- Cook 20-25 minutes or until pork is no longer pink.
Nutrition Facts : Calories 410.9, Fat 29, SaturatedFat 10.7, Cholesterol 97.6, Sodium 352.8, Carbohydrate 7.6, Fiber 0.8, Sugar 0.9, Protein 28.1
GRILLED PEACHY MUSTARD RIBS OR PORK CHOPS
Make and share this Grilled Peachy Mustard Ribs or Pork Chops recipe from Food.com.
Provided by Charmie777
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all sauce ingredients.
- Marinate meat in sauce for 30 minutes to an hour.
- Prepare grill for indirect grilling.
- When grill is hot, place meat on grill and cook until desired doneness.
Nutrition Facts : Calories 117.7, Fat 8.1, SaturatedFat 1.3, Sodium 123.2, Carbohydrate 11.5, Fiber 0.3, Sugar 7.4, Protein 0.3
BIG JOE'S PORK CHOPS WITH BOURBON PEACH MUSTARD SAUCE
Yummy pork chops with big flavored sauce - https://nj1015.com/big-joes-pork-chops-with-bourbon-peach-mustard-sauce-2/
Provided by Gagoo
Categories Pork
Time 4h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 225°F (325° if you want the shorter method). Brush pork chops with olive oil, sprinkle salt and freshly ground pepper and place on aluminum foil-covered baking sheet with rack that has been lightly greased with olive oil or cooking spray.
- Place pork chops in heated oven. For long method cook pork chops covered under an aluminum foil tent for 4 hours at 225°. For short cooking method place uncovered in 325° oven for 1 hour, longer if chops are very thick.
- In a saucepan over medium high heat add butter, garlic and shallots. Cook until soft, add vinegar and cook for about another 3 minutes. Add peaches and cook for 2- 3 minutes.
- Then add peach jam, melt the jam, add maple syrup, stir then add mustard. Remove pan from burner and add ½ of the bourbon. Put pan back on burner simmer on low and reduce.
- Pre-heat grill to high.
- Once pork chops are cooked, coat pork chops in sauce and cook on grill about 3 minutes each side. Before serving stir in other ½ of bourbon to sauce. Stir and spoon over all pork chops before serving.
Nutrition Facts : Calories 953, Fat 37.5, SaturatedFat 13.1, Cholesterol 161.7, Sodium 708, Carbohydrate 93.5, Fiber 4.2, Sugar 72.8, Protein 44.6
ITALIAN MUSTARD PORK CHOPS
Made this up one night, trying to figure out how to cook some pork chops we had. Usually I use the yum yum pork chops from here but I didn't have the ingredients so I made up my own. Enjoy and let me know what you think! Note* If you'd like the sauce thicker, just add a small bit of a cornstarch/cold water mixture and boil until sauce thickens.
Provided by Lil Miss Nikki
Categories Pork
Time 35m
Yield 4 pork chops w/ sauce, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, brown both sides of the chops. Drain any excess fat from the pan.
- While browning, mix together the dressing, mustard, honey and pepper flakes.
- Once chops have been browned, turn heat down to low. Pour sauce over chops and cover.
- Cook for about 25 minutes, or until chops are done, turning every 5-7 minutes.
- Serve with remaning sauce.
Nutrition Facts : Calories 492, Fat 28.1, SaturatedFat 6.8, Cholesterol 103, Sodium 568.8, Carbohydrate 31.7, Fiber 7, Sugar 17.3, Protein 34.2
PEACH-MUSTARD PORK CHOPS RECIPE - (4.3/5)
Provided by Cubby
Number Of Ingredients 17
Steps:
- Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight. Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce. These are the most common kind of pork chops. They come from the center of the loin and tend to be lean.
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