Breaded Pork Cutlets With Honey Dijon Mustard Recipes

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HONEY MUSTARD CUTLETS



Honey Mustard Cutlets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 thin-cut boneless pork loin chops
Salt and freshly ground black pepper
1/4 cup grainy Dijon mustard
1/4 cup honey
2 tablespoons cider or wine vinegar
1 cup bread crumbs
2 tablespoons freshly chopped thyme leaves
1 lemon, zested
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons orange marmalade or apricot preserves
1 cup chicken stock
2 teaspoons Worcestershire sauce

Steps:

  • Line a baking sheet with a wire rack.
  • Heat the oven to 275 degrees F.
  • Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
  • In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

HONEY MUSTARD PORK CUTLETS



Honey Mustard Pork Cutlets image

This is very good! I serve it with her smashed broccoli potatoes which I have also posted. I have used lemon Instead of the vinegar, used the juice from half the zested lemon. This is adapted from Rachel Ray, Food Network, hope you enjoy!

Provided by Scoutie

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 thin-cut boneless pork loin chops
salt & freshly ground black pepper
1/2 cup stone ground dijon mustard
1/4 cup honey
2 tablespoons cider or 2 tablespoons wine vinegar
1 cup panko breadcrumbs
2 tablespoons freshly chopped thyme leaves
1 lemon, zested
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons orange marmalade or 2 tablespoons apricot preserves
1 cup chicken stock
2 teaspoons Worcestershire sauce

Steps:

  • Line a baking sheet with a wire rack. Spray rack with Pam.
  • Heat the oven to 275 degrees F.
  • Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
  • In a shallow dish combine the mustard, honey and vinegar.
  • Add the chops and turn to coat in sticky sauce.
  • On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly.
  • Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side.
  • Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
  • To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock.
  • Cook for a couple of minutes to thicken and season with salt and pepper, to taste.
  • Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

Nutrition Facts : Calories 350, Fat 14.8, SaturatedFat 5.1, Cholesterol 17.1, Sodium 359.7, Carbohydrate 52.2, Fiber 2.9, Sugar 26.3, Protein 6

BREADED PORK CUTLETS WITH HONEY DIJON MUSTARD



Breaded Pork Cutlets With Honey Dijon Mustard image

No one will know that this is lowfat unless you tell them. Also great if you make extra mustard and honey mixture and serve with the pork. My adaptation of a recipe from "Reader's Digest."

Provided by Sassy Cat

Categories     Pork

Time 29m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons Dijon mustard or 2 tablespoons spicy brown mustard
1 tablespoon honey
3/4 lb lean pork
1 egg whites or 1 egg substitute
3/4 teaspoon water
1/2 cup breadcrumbs, fine
1 tablespoon olive oil
nonstick cooking spray
1 lemon, med-sized, cut into wedges (optional)

Steps:

  • Slice the pork into 1/4 inch thick slices.
  • Place pork between sheets of waxed paper and pound thin.
  • Combine the Dijon or spicy brown mustard with the honey.
  • Using a pastry brush spread the mustard mixture on both sides of each pork slice.
  • Mix the egg white with the water in a bowl.
  • Dip the pork in the egg, then in the bread crumbs to coat both sides.
  • Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add 1 tablespoon oil and heat.
  • Add the pork and cook until crisp and lightly browned.
  • Garnish with the lemon wedges and serve.

Nutrition Facts : Calories 230.1, Fat 9.2, SaturatedFat 2.3, Cholesterol 50.2, Sodium 242.2, Carbohydrate 14.5, Fiber 0.9, Sugar 5.3, Protein 21.3

BREADED PORK CUTLETS



Breaded Pork Cutlets image

From Cooking Light. Suggested to serve with greens and garlic bread. Once you have coated the pork chops, place them on a wire rack that's resting over a baking sheet. This prevents the chops from getting soggy while the pan heats.

Provided by LMillerRN

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices white bread
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2 ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
cooking spray
4 lemon wedges

Steps:

  • Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
  • Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork.
  • Place flour in a shallow dish; place egg whites in another shallow dish.
  • Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.

Nutrition Facts : Calories 273.7, Fat 10.7, SaturatedFat 3.2, Cholesterol 76, Sodium 486.9, Carbohydrate 13.5, Fiber 0.9, Sugar 0.9, Protein 29

DIJON PORK CHOPS



Dijon Pork Chops image

A crumb coating is all you need to turn pork chops into a wow-worthy family dinner. Try the breading on chicken breasts, too. -Chris Rentmeister, Ripon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 4

3 tablespoons Dijon mustard
6 boneless pork loin chops (8 ounces each and 3/4 inch thick)
1/3 cup seasoned bread crumbs
Dash pepper

Steps:

  • Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 334 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 347mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

BREADED PORK CUTLETS



Breaded Pork Cutlets image

Make and share this Breaded Pork Cutlets recipe from Food.com.

Provided by MizzNezz

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1 egg, beaten
1 teaspoon Worcestershire sauce
4 boneless pork steaks
1/2 cup dry breadcrumbs
3 tablespoons oil

Steps:

  • In shallow pan, mix first 4 ingredients.
  • In another, mix egg and worcestershire sauce.
  • Coat steaks with flour, eggs, then crumbs.
  • Cook steaks in hot oil, until golden.
  • Cook on med another 5 minutes, until done.

CRISPY BREADED PORK CUTLETS



Crispy Breaded Pork Cutlets image

Crunchy, tender, mustard-coated pork is a simple family-friendly meal. Serve it with our Creamy Corn and Saute of Peppers for a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

1 1/2 cups panko (Japanese breadcrumbs)
2 tablespoons vegetable oil, such as safflower
4 boneless pork loin chops (6 to 8 ounces each)
3 tablespoons Dijon mustard
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
  • Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
  • Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
  • Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 1 g, Protein 45 g

HONEY MUSTARD-PANKO PORK CHOPS



Honey Mustard-Panko Pork Chops image

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

¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
1 teaspoon paprika
1 teaspoon lemon juice
1 cup panko bread crumbs
½ cup Parmesan cheese
1 cup all-purpose flour
1 tablespoon olive oil
4 (1 1/2 inches thick) pork chops
1 pinch rubbed sage, or to taste
salt and ground black pepper to taste

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

PANKO-CRUSTED MUSTARD PORK CUTLETS



Panko-Crusted Mustard Pork Cutlets image

Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit.

Provided by Snow Pea

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup panko breadcrumbs (Japanese breadcrumbs, found in the Oriental section at most supermarkets)
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
1 teaspoon grated fresh lemon, rind of
1/2 teaspoon black pepper
1 egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 (10 ounce) pork cutlets, tenderized,if preferred
3 tablespoons olive oil, more if necessary
lemon wedge (optional)
fresh sage sprig (optional)

Steps:

  • Combine first 4 ingredients on plate.
  • Whisk egg and 2 T water in medium bowl to blend.
  • Whisk mayonnaise and Dijon mustard in small bowl.
  • Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
  • Transfer to plate.
  • Heat oil in heavy medium skillet over med-high heat.
  • Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
  • Garnish with fresh sage, if desired, and serve with lemon wedges.

DIJON CRUSTED PORK CHOPS



Dijon Crusted Pork Chops image

Make and share this Dijon Crusted Pork Chops recipe from Food.com.

Provided by Vicki in CT

Categories     Pork

Time 27m

Yield 2 serving(s)

Number Of Ingredients 6

2 pork chops
1 tablespoon Dijon mustard
1 stalk fresh rosemary, leaves only chopped
1/2 cup seasoned bread crumbs
salt and pepper
olive oil

Steps:

  • Preheat oven to 400 degrees.
  • Spread dijon on chops. Sprinkle rosemary, salt and pepper. Turn to other side and repeat.
  • Place breadcrumbs on shallow dish. Coat chops on both sides in crumbs.
  • Heat skillet on medium high heat. Drizzle small amount of olive oil. Heat. Brown chops for a couple of minutes on each side.
  • Place chops in oven. Cook for 20 minutes.

Nutrition Facts : Calories 343.9, Fat 16.1, SaturatedFat 5.4, Cholesterol 75.3, Sodium 678.9, Carbohydrate 21.1, Fiber 1.7, Sugar 1.9, Protein 27.1

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