Dijonhoneychops Recipes

HONEY DIJON PORK CHOPS

Steps:

• Heat oil in a large nonstick pan over med high heat.
• Add a light coating of salt and pepper to pork chops.
• Add pork chops to pan, cook until browned on each side (approx. 4 min each side).
• Remove pork chops from pan and set aside.
• Add honey, mustard and wine to pan.
• Bring to a low boil for 2 minutes.
• Put pork chops back into pan with sauce.
• Reduce heat, simmer for 5 minutes.
• Turn pork, simmer another 5 minutes, or until pork is cooked and no longer pink.
• Serve pork chops with sauce drizzled on top.

DIJON HONEY CHOPS

Steps:

• Sprinkle both sides of the chops liberally with seasoned salt.
• In a large skillet, heat oil; brown chops, about 2 minutes per side.
• In a bowl, combine remaining ingredients; pour mixture over chops.
• Cover skillet, reduce heat to low, and simmer 8-10 minutes or until chops are cooked through.

DIJON AND HONEY PORK CHOPS IN FOIL PACKETS

Steps:

• Sprinkle seasone salt on both sides of pork chop.
• In a small bowl, combine remaining ingredients; mix well.
• Place chop in middle of foil packet.
• Top chop with vegetable mixture and sauce.
• Double fold end of foil packet but leave enough room for heat to circulate.
• Bake at 425 degrees for 1 hour or until the center of the pork chop is no longer pink.
• Open foil packet last 5 minutes of cooking to brown pork chop.
• This can be prepared ahead of time and frozen until you need it.
• After you place everything in the foil packet and seal the end just place packet into freezer until you are ready to use it.
• You also can prepare it the night before so that the flavors marinate together.
• Place foil packet in refrigerator until time to cook.
• Serve with a bake potato.
• Just place potato in oven at the same time.
• For a flavorable potato, wash skin, poke holes in it with a fork and rub with butter.
• Cover in aluminum foil and bake.

HONEY-DIJON CHICKEN TENDERS

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

DIJON-HONEY PORK CHOPS

Steps:

• 1. Sprinkle pork chops with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil over medium heat for 4-5 minutes on each side or until lightly browned.
• 2. In a small bowl, combine the orange juice, mustard and honey; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a meat thermometer reads 160.
• 3. Remove chops and keep warm. Cook sauce, uncovered, for 3-4 minutes or until reduced to 1/4 cup. Spoon over chops.