Sweet And Spicy Apple Mustard Pork Chops Food

BONELESS PORK CHOPS WITH APPLE CHUTNEY

Steps:

• Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
• Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

SWEET AND TANGY APPLE PORK CHOPS

Steps:

• Mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub onto pork chops and let sit on a plate for flavors to dissolve into pork chops, about 10 minutes.
• Melt butter in a large skillet over medium heat; add apple cider. Arrange coated pork chops in the skillet; cook until pork chops are browned, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SWEET AND SPICY PORK CHOPS

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

SWEET-AND-SPICY PORK CHOPS

Steps:

• Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
• Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
• Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.

APPLE-MUSTARD PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown pork chops in butter over medium-high heat. Stir in the apple juice; reduce heat to medium. Cover and cook for 5-6 minutes on each side or until meat juices run clear., Remove to a serving platter and keep warm. Add onion and mustard to skillet. Cook, uncovered, on low for 4-5 minutes or until heated through. Spoon over chops. Serve with rice and garnish with apples if desired.

SWEET AND SPICY APPLE-MUSTARD PORK CHOPS

Steps:

• In a large nonstick skillet sprayed with nonstick spray, cook pork chops over medium-high heat until browned on both sides.
• Combine apple butter, mustard, cumin, salt and pepper.
• Spoon over pork chops.
• Reduce heat, cover, and cook until meat is just slightly pink in the middle, about 10 minutes.
• Remove chops and keep warm.
• Leave sauce in skillet.
• Add apples, onions and vinegar to skillet.
• Stir.
• Cover and cook over medium-high heat for 5 minutes, until apples and onions are tender.
• Spoon apple mixture over warm pork chops and serve.

ITALIAN MUSTARD PORK CHOPS

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.

SPICY BROWN MUSTARD PORK CHOPS

Steps:

• Combine first three ingredients.
• Spread mustard evenly on both sides of pork chops and sprinkle with salt mixture.
• Place flour in a shallow dish; dredge chops in flour.
• Cook pork chops in hot oil in a large skillet over medium high heat 2-3 minutes on each side, or until golden brown.
• Drain on paper towels, and serve immediately.

SWEET AND SPICY PORK CHOPS

Steps:

• In a large pan, brown pork chops in veggie oil for 3 minutes on each side.
• Mix in a separate bowl the pineapple juice, chicken broth, Dijon mustard and 2 tbls brown sugar.
• Add to pan with pork chops.
• Add sliced carrots and cover pan to simmer 8 minutes on low.
• Add apples and pineapple and simmer for another 5 minutes until meat is cooked and apples are crisp tender.
• Remove from pan onto a serving platter and mix 2 tsp water with 2 tsp corn starch and add to pan with cooking juices.
• Cook for 1 minute.
• Pour over meat mixture.
• Serve with steamed rice.

SWEET AND SPICY PORK CHOPS

Steps:

• Mix all ingredients above salt in a bowl, heat for about 30 seconds in the microwave and combine.
• Place pork chops on grill over medium high heat, season with salt and pepper and top with sauce. Grill about 5 minutes on each side, re-basting often with sauce.
• You can also cook these in the oven, or on the George Foreman.
• *For a kid friendly sauce omit the adobo sauce, I set a small bowl aside for my son without the adobo sauce and make sauce with the added kick for my husband and I.

SWEET MUSTARD PORK CHOPS

Steps:

• Combine mayonnaise, sugar, mustard, and salt. Stir in vinegar. Pour into a large plastic bag or shallow glass dish.
• Add pork, cover/seal. Marinate overnight.
• Drain and discard marinade. Grill chops.