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.
PORK CHOPS WITH MUSTARD SAUCE
Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
HONEY MUSTARD GRILLED PORK ROAST
A wonderful recipe for grilling a pork roast during the hot days of summer. I've made this several times and it is delicious and easy. A large pork roast will last us thru the 2nd day as well making wonderful sandwiches.
Provided by Cher Jewhurst
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.
- Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.
- Preheat grill to medium heat. Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 15 Minutes until internal temperature reads 160°F
- Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.
Nutrition Facts : Calories 789.1, Fat 28.5, SaturatedFat 10.3, Cholesterol 259.9, Sodium 866.5, Carbohydrate 42.2, Fiber 0.1, Sugar 41.2, Protein 87.5
HONEY MUSTARD & HERB OVEN ROASTED PORK LOIN
This Pork Loin Roast is coated with a mixture of honey mustard, balsamic vinegar, garlic and fresh rosemary then baked over vegetables until perfectly tender and juicy. This pork loin recipe is easy to make yet impressive enough to serve during the holidays.
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Using a small paring knife, cut a few slits about 1/4 inch deep into the pork. Season the pork with salt and pepper and place it into a large zip top bag or a shallow pan.
- In a small bowl, mix the olive oil, balsamic vinegar, honey mustard, garlic and rosemary. Spread the mixture over the pork until evenly coated and allow it to sit at room temperature for at least 30 minutes or refrigerate it and marinate up to 24 hours.
- Preheat the oven to 400 degrees Fahrenheit.
- Place onions, carrots and celery in a large roasting pan. Place the pork loin fat cap side up on top of the vegetables. Pour the broth on the bottom of the roasting pan.
- Place in the oven and roast for 15 minutes. Lower the oven temperature to 325 degrees Fahrenheit and roast for 50 to 60 minutes or until the internal temperature reaches 145 degrees, adding extra broth if the roasting pan is completely dry on the bottom.
- Remove from the oven and cover with aluminum foil and let it rest for 5 - 10 minutes. Slice and serve.
Nutrition Facts : Calories 322 kcal, Carbohydrate 5 g, Protein 38 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 120 mg, Sugar 2 g, ServingSize 1 serving
HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
- 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
- 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.
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
SPICY HONEY MUSTARD PORK ROAST
This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.
Provided by VGREER
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
- Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
- Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g
PORK SHOULDER STEAKS WITH HORSERADISH-MUSTARD SAUCE
Sometimes the best meat in the butcher's case isn't beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.
Provided by Chris Morocco
Categories Bon Appétit Dinner Grill/Barbecue Rub Grill Meat Pork Horseradish Mustard Coriander Summer Dairy Free Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Sauce:
- Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.
- Steak and assembly:
- If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.
- Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1-2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°F, 7-9 minutes. Transfer to a cutting board and let rest 5-10 minutes before thinly slicing.
- Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.
BAKED PORK CHOP RECIPE WITH HONEY MUSTARD SAUCE
Baked Pork Chops with Honey Mustard Sauce - tangy and sweet and downright scrumptious! Bone-in center cut pork chops, Dijon mustard, whole grain Dijon mustard, minced garlic, roasted potatoes.
Provided by Holly Sander
Time 38m
Number Of Ingredients 15
Steps:
- Adjust oven rack to the center position. Preheat oven to 450°F.
- Add cubed potatoes to a large bowl, season them with salt and pepper then toss then with the minced garlic and oil. Roast potatoes on a baking sheet for 15 minutes - gently toss at 8 minutes so they don't stick to the pan.
- Meanwhile season pork chops on both sides with salt and pepper.
- Then mix the honey, mustard and garlic in a small bowl and baste ½ of the mixture on the top of the pork chops.
- Remove potatoes from the oven and drizzle 1 more tablespoon of oil around the pan. Gently, turn a spatula upside down and use the flat edge to release any potatoes that are stuck to the pan. Then make 4 5x5 inch wells and add the pork chops to the pan with the honey mustard side up.
- Roast pork chops and potatoes for 10 minutes.
- Then leaving the pan in the oven turn on the broiler to high and broil for 2-3 minutes. The pork chops' internal temperature should reach 145-160 degrees.
- Spoon on more sauce, garnish with parsley and enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 47 grams carbohydrates, Fat 11 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 chop with veggies, Sodium 973 grams sodium, Sugar 13 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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
PORK CHOPS, WITH MUSTARD OR HORSERADISH
(Schweinekoteletten mit senf oder meerrettich) A yummy braised German pork chop dish that is a perfect comfort food. It goes very well with mashed potatoes, red cabbage, a salad, and a good Reisling or Liebfraumilch. This is a dish you may find in a Continental restaurant.
Provided by Chef Jeff in St Aug
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season chops well with the salt and pepper, spread on the mustard or a paste of horseradish and vinegar. Let stand for several hours in the fridge.
- Melt butter in a pan and brown chops lightly on both sides. Add beef stock, wine or 1/2 cup of each. Cover and stew over low heat until chops are done, about 1/2 hour. Remove chops from liquid and whisk in sour cream.
Nutrition Facts : Calories 459.1, Fat 25.5, SaturatedFat 10.3, Cholesterol 155.7, Sodium 338.1, Carbohydrate 2.5, Fiber 0.5, Sugar 0.9, Protein 42.1
HONEY DIJON MUSTARD PORK LOIN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Season the pork loin with salt and pepper.
- In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
- In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
CREAMY HORSERADISH SAUCE FOR PORK CHOPS
You have to try this pan seared pork chops recipe. It's important to pan fry the outside of the meat if you want that crispy texture. It's so delightful with this creamy horseradish sauce for pork chops too.
Provided by Guest contributor
Categories Dinner
Time 37m
Yield 4
Number Of Ingredients 14
Steps:
- ***Directions For The Sauce
- Simply combine all the ingredients in a large mixing bowl
- Whisk them together vigorously until thoroughly combined
- It's best to serve chilled so store in the refrigerator
- ***Directions For The Pork Chops
- Preheat oven to 350 degrees F
- Pat the meat down with paper towels to remove extra moisture
- Sprinkle them with salt and pepper
- Bring a cast iron skillet to a medium high heat before placing pork chops in the pan (4 at a time is good)
- Sear the meat for 5 minutes per side then put the meat in the oven for 15 minutes
Nutrition Facts :
PORK TENDERLOIN WITH HORSERADISH MUSTARD SAUCE
My husband is a master at grilling and his pork tenderloin is so moist and tender. He slow cooks it in his Brinkman grill/smoker for about 1 1/2 hours. He uses hard woods and apple wood for the smoke. Yummy. This tenderloin combined with my horseradish mustard sauce gives it such added flavor. The horseradish we used he grew...
Provided by Dana Ramsey
Categories Pork
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Marinate the pork tenderloin in beer and season with a little salt and pepper over night.
- 2. Next Day: Season both sides of your loin with the everglades seasoning. Prepare your grill. Now this is where you decide how you want to cook your meat. You can also do this in your oven.
- 3. Prepare the sauce by combining all ingredients in a small bowl and mix well.
- 4. Note he seared the meat and then cooked it with the fat side up. He said this is very important. He smoked the meat for about 35 minutes and then added the horseradish sauce. Continued to smoke it until a meat thermometer registers at 165 degrees. During the smoking/cooking process he added more sauce to each side of the loin. Flip occasionally and add more sauce. Serve with a nice salad or your favorite veggie.
- 5. Note: This sauce is also a good dipping sauce. This is the recipe I used to prepare the horseradish we grow: https://www.justapinch.com/recipes/sauce-spread/spread/homemade-horseradish.html?p=2 It is so freakin good! Thanks Terrie!
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- Make the honey mustard: In a medium bowl, whisk together the honey, dijon mustard, and apple cider vinegar. While constantly whisking the dijon and honey mixture, slowly pour in the olive oil and whisk to combine.
- Heat olive oil a large, oven-safe lidded pot over medium-high heat. Add the onions and whole garlic cloves and cook 3-4 minutes per side until browned and remove from the pan.
- In a small bowl, combine the salt, pepper, and garlic powder. Season pork liberally with the salt mixture then brush with 1/3rd of the honey mustard dressing. Brown 5-6 minutes on one side, then flip. Add the onions and garlic back to the pan, along with the broth and thyme sprigs. Spoon another few scoops of honey mustard dressing back on top of the pork roast.
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- Create a simple garlic paste by sprinkling the salt over the minced garlic, right on the cutting board. Angle the knife blade (I like to use a knife with a larger blade, such as a Santoku knife or chef's knife.) so it's laying almost flat on the cutting board, pressing and scraping the garlic and salt together. The garlic pieces will start to soften and smash, and combine with the salt to form a paste. Keep pressing and scraping until you have a smooth paste. Sprinkle pepper over the paste, and then press and scrape a few more times to incorporate. Rub this mixture over all sides of the pork loin. Set aside at room temperature.
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- Place all ingredients except for the pork chops in a plastic bag. Seal and mix well. Then open bag, and place pork chops in the bag, seal while removing any additional air in the bag. Place in the fridge for a minimum of 30 minutes up to overnight.
- If you place the pork chops in the fridge longer than 30 minutes you will need to remove them 30 minutes before you wish to grill them to allow them to come to room temperature.
- Turn on your gas grill, or get coals ready to heat for a two temperature cook area. On a gas grill, have one area on high, and one area on medium. With charcoal, know where the hot spots are and know where its a lot cooler.
- While the grill is heating up, pull out the pork chops and place on a plate, shaking off any additional marinade. Place leftover sauce in a sauce pan and bring to boil for 5 minutes to cook any remaining pork juices. Set aside to serve over top of cooked pork chops.
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