Fried Mustard Pork Chops Recipes

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MUSTARD FRIED PORK CHOPS (BREADED)



Mustard Fried Pork Chops (Breaded) image

I LOVE a nice mild mustard-mayo, so started making these several years ago! They are breaded with crushed "Chicken in a Biskit" crackers! My FAVORITE way to have pork chops!! Sure hope you try them! They really are good!!

Provided by Wildflour

Categories     < 60 Mins

Time 31m

Yield 4 serving(s)

Number Of Ingredients 6

4 thick top loin boneless pork chops
1/2 cup mayonnaise, I use Helman's
1 teaspoon spicy brown mustard
1 1/2 cups finely crushed Chicken In A Biscuit crackers
oil
1 tablespoon butter

Steps:

  • I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
  • In small bowl, mix mayo and mustard, set aside.
  • Crush crackers finely, and place in pie dish, set aside.
  • Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
  • Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
  • Use all the crumbs, sprinkling any leftover ones on top, pressing on.
  • Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
  • Place chops in hot oil that is heated over medium heat.
  • Fry for about 8-9 minutes per side til golden brown, only turning once.
  • Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
  • If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
  • But a tad under medium works perfectly every time!
  • *I have always used a non-stick pan for these!

MUSTARD ONION PORK CHOPS



Mustard Onion Pork Chops image

Yummy yellow mustard over pork chops with onion crunchies.

Provided by AMELIA9680

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Yield 4

Number Of Ingredients 3

4 boneless pork loin chops, butterflied
½ cup prepared yellow mustard, or to taste
1 cup canned French fried onions

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.
  • Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 25.7 g, Cholesterol 59.1 mg, Fat 36.7 g, Fiber 1 g, Protein 22.9 g, SaturatedFat 10.7 g, Sodium 870.3 mg, Sugar 0.3 g

HONEY MUSTARD PORK CHOPS



Honey Mustard Pork Chops image

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

¼ cup honey
2 tablespoons prepared yellow mustard
1 tablespoon butter
1 ½ pounds center-cut boneless pork chops - 1/2-inch thick
garlic powder, or to taste

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

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Steps:

  • Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  • Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
  • Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

MUSTARD RUBBED FRIED PORK CHOPS



Mustard rubbed fried pork chops image

Recipe Main Dish Mustard rubbed fried pork chops - Recipe Petitchef

Provided by Maggie The Country Cook

Categories     main dish

Time 1h20m

Yield 6

Number Of Ingredients 9

6-8 Pork Chops
1 Teaspoon seasoned salt
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
4 Tablespoons Dijon Mustard
2 Teaspoons Paprika
1 Teaspoon Black Pepper
2 Cups all purpose flour
½ cup or so of Vegetable Oil

Steps:

  • Rinse pork chops and pat dry. Line a plate or flat pan with foil or parchment paper. Mix: seasoned salt. Garlic powder, Paprika, Pepper. Add Prepared Mustard to spice Mixture. Mix well and apply to both sides of pork chops. Dredge pork chops in one cup of flour. giving a fine layer of coating. Refrigerate for one hour. Heat oil in a heavy skillet until at a good frying temperature. While oil is heating, dredge chops again in reserved flour. When oil is hot and pork chops to skillet. Careful not to overcrowd, fry a few at a time. Cook for approximately ten minutes on each side. Remove and drain on paper towels.

FRIED MUSTARD PORK CHOPS



Fried Mustard Pork Chops image

I tried this recipe with my chicken tenders, why not try it with pork chops. The pork chops were really tender with a crispy crust.

Provided by JILL McEachern

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 4

2 lb pork chops
season salt
1 c flour
1/4 c mustard

Steps:

  • 1. Rinse pork chops. Cover pork chops with mustard lightly. Sprinkle with season salt back and front pork chops. Flour pork chops. Fry until golden brown.

MUSTARD FRIED PORK CHOPS RECIPE



Mustard Fried Pork Chops Recipe image

A quick and easy recipe for Mustard Fried Pork Chops.

Provided by Angela McGowan

Categories     Main Course

Time 25m

Yield 4 Servings

Number Of Ingredients 8

4 medium thickness boneless pork chops
2 teaspoons salt, divided
2 teaspoons freshly cracked black pepper, divided
½ teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons Colman's Prepared Mustard
2 cups all purpose flour
Vegetable oil for frying

Steps:

  • Heat vegetable oil for frying in deep fryer or large skillet to 350°. Add 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon onion powder and ½ teaspoon garlic powder to a small bowl. Mix well and sprinkle on each side of pork chops.
  • Brush pork chops with Colman's mustard on each side. Add 1 teaspoon salt and 1 teaspoon pepper to flour and mix well in a large plate. Flour pork chops. Deep fry until internal temperature is 145°.

Nutrition Facts : NUTRITIONAL INFORMATION 387 calories, 12 grams fat*

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE



Pan-Seared Pork Chops with Sweet Mustard Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt
1 teaspoon ground ginger
1 teaspoon freshly cracked black pepper
1/2 teaspoon ground mustard
3 tablespoons plus 1 teaspoon sugar
Four 1-inch-thick bone-in pork chops
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup ginger beer or ginger ale
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley

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!

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