Pork Chops With Maple Mustard Sauce Food

MAPLE-MUSTARD GLAZED PORK CHOPS

Steps:

• Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
• Place oven rack in it's highest position. Set oven to Broil.
• Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.

PORK CHOPS WITH MAPLE MUSTARD SAUCE

Steps:

• Pound meat to 1/4 inch thick. Season both sides with rubbed sage and pepper.
• Melt butter in heavy skillet, over medium high heat.
• Add pork and sauté until brown and cooked through, about 3 minutes per side. Transfer to plate.
• Add shallots to same skillet, and cook about 30 seconds.
• Mix in mustard and chicken broth, and simmer for about 5 minutes.
• Stir in maple syrup and vinegar. Simmer until mixture is reduced to sauce consistency, about 5 minutes.
• Add capers to sauce.
• Return pork and juices to skillet. Cook until just heated through, about 1 minute.
• Arrange pork on platter and spoon sauce over.
• Serve with steamed rice.

MAPLE MUSTARD PORK CHOPS

Steps:

• Make the sauce: melt the butter in a saucepan over medium heat; add in bacon, onion, and garlic; cook until golden brown, 4-5 minutes; stir in tomato paste; cook for 1 minute.
• Stir in maple syrup, mustard, and vinegar; let the sauce simmer until thick and flavorful, about 10 minutes; taste for seasoning, add salt and pepper if needed, also more vinegar.
• You can serve the sauce hot or at room temperature; can be made up to 2 days ahead and refrigerated, covered; bring the sauce to room temperature before serving.
• The chops: place the pork chops in a baking dish and season generously on both sides with salt and pepper.
• Sprinkle the pork chops on both sides with the mustard powder, using about 1 teaspoon per side and rubbing it onto the meat with a fork or your fingertips.
• Drizzle the soy sauce over the chops, patting it onto the mustard with a fork to make a flavorful paste.
• Place the maple syrup and oil in a small bowl and stir to mix.
• Pour this mixture over the chops, turning to coat both sides, and let marinate in the refrigerator, covered, for 30 minutes.
• Set up grill for direct grilling and preheat to high.
• When ready to cook, brush and oil the grill grate; drain the marinade from the chops and discard the marinade.
• Arrange the chops on the hot grate, placing them on a diagonal to the bars.
• Grill the chops until cooked through, 4-6 minutes per side, depending on the thickness of the chops.
• Rotate the chops a quarter turn after 2 minutes to create nice grill marks.
• When ready to turn, the chops will be nicely browned on the bottom; test for doneness with instant-read thermometer side-ways into a chop; internal temp should be about 160°.
• Transfer the grilled chops to a platter; let rest for 2 minutes.
• Serve the chops with the Maple-Mustard Barbecue Sauce.

MAPLE MUSTARD PORK CHOPS

Steps:

• Preheat a nonstick skillet on stove with the butter and oil on medium heat. The oil will help keep the butter from burning.
• Combine the flour, salt and pepper in a ziptop bag. Add pork slices and shake to cover lightly. Shake off any excess.
• Add pork to oil/butter in skillet. Lightly brown in batches. It will finish cooking in the sauce so don't worry about cooking through. Remove from skillet as it browns.
• Combine water, maple syrup, mustard, salt and pepper in skillet and whisk till hot and bubbley. Add pork back in to sauce and cook over med-low heat for 20 minutes or till cooked through. The flour from the pork will thicken the sauce.
• We like to serve it with rice-a-roni and a veggie.

MAPLE MUSTARD BARBECUED PORK CHOPS

Steps:

• Preheat grill pan or nonstick griddle pan over medium high heat. Preheat electric table top grills to high. Preheat oven to 350 degrees F.
• Combine maple syrup, mustard, cider, onion, allspice and cumin in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit.
• Coat chops lightly in oil and season with salt and pepper. Cook chops on hot grill pan or indoor grill 3 minutes on each side. Baste chops liberally with sauce, cook 2 or 3 minutes more. Transfer chops to a baking sheet. Baste again with sauce and transfer to a hot oven to finish cooking them. Bake 10 to 12 minutes, until your apples are ready to come off the grill pan.
• Wash apples but do not core or peel. Coat apple slices with a drizzle of oil. Season with grill seasoning or salt and pepper. Cover grill pan or indoor tabletop grill with as many pieces of apple as possible. As the apples get tender, pull them off and replace with more slices. Apples should cook 3 minutes on each side, you don't want them too soft, just tender.
• Platter chops with apples along side and serve.

PORK CHOPS WITH MUSTARD BOURBON SAUCE

Steps:

• Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
• Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
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PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE

Steps:

• Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
• Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
• Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

PORK CHOPS WITH SWEET MUSTARD SAUCE

Steps:

• Mince enough of the red onion slices to have 1/3 cup minced onion.
• Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
• Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
• Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

SEARED PORK CHOPS WITH MAPLE SYRUP SAUCE

Steps:

• Bring apple cider vinegar to a boil in a small saucepan. Reduce heat to medium-low and stir in maple syrup; cover and cook for 10 minutes.
• Mix cold water and quick-mixing flour together in a small bowl. Whisk into the maple syrup mixture. Stir in 2/3 cup brown sugar and cook until sauce thickens, about 5 minutes. Cover and keep warm.
• Season pork chops with salt and pepper on both sides.
• Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops; cook until browned, about 4 minutes. Flip with tongs; sprinkle 1 teaspoon brown sugar over each chop. Continue cooking until second side is browned, about 4 minutes more. Transfer to serving plates and spoon sauce on top.

EASY MAPLE PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
• Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
• Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.

PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE

Steps:

• Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper.
• Melt butter in large skillet over high heat.
• Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side.
• Transfer pork to plate.
• Add broth, maple syrup, mustard and remaining sage to drippings in skillet.
• Boil until syrupy, scraping up browned bits, about 5 minutes.
• Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute.
• Serve pork with sauce.

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE

Steps:

• Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

MAPLE GLAZED PORK CHOPS

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
• Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

PORK CHOPS AND APPLES IN MUSTARD SAUCE

Steps:

• Preheat oven to 400°F.
• Spread the apples in a lightly buttered gratin dish, large enough to hold the pork chops in a single layer.
• Place gratin dish in the oven and bake apples for 15 minutes.
• While apples are baking, saute the salted pork chops over medium heat until nicely colored on each side-7 to 8 minutes per side.
• Remove gratin dish from the oven and arrange the chops on top of the apples.
• Deglaze the saute pan with the white wine and reduce by half.
• Drizzle reduction over the chops.
• Mix cream (or sour cream/yogurt and milk) and mustard, adding mustard little by little until you are happy with the taste.
• Pour evenly over the chops and apples and grate pepper overall.
• Return to oven and bake an additional 15 minutes.