CRISPY PORK CHOPS WITH HONEY MUSTARD SAUCE
Pan seared crispy pork chops become everyone's favorite dinner when served in this tangy honey mustard sauce.
Provided by Mackenzie Ryan
Categories Main Course Pork
Time 20m
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the mustards, honey, lemon juice, and paprika. Set aside. Season both sides of the pork chops with salt and pepper.
- In a cast iron pan over medium high, heat the oil until it is shimmering. Add in the butter and then place the pork chops into the pan. Cook for 4-5 minutes or until the pork is golden brown and easily releases from the pan. Flip and repeat on the other side.
- Transfer the pork to a plate and drain off any excess oil. Reduce the heat to medium low and pour the honey mustard sauce into the pan. Bring to a simmer and return the cooked pork chops to the sauce.
- Let cook for another 1-2 minutes and serve with a generous serving of sauce.
Nutrition Facts : ServingSize 1 serving, Calories 282 kcal, Carbohydrate 2 g, Protein 30 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 97 mg, Sodium 351 mg, Fiber 1 g, Sugar 1 g
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.
HONEY MUSTARD DREAM DELIGHT PORK CHOPS
Double thick pork chops basted with three kinds of mustard, and cured with a dry rub for a day, and then glazed over with honey. Serve with grilled veggies, white wine, and pie a la mode for dessert!
Provided by Blues
Categories Main Dish Recipes Pork Pork Chop Recipes
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
- Prepare an outdoor grill for high heat and lightly oil grate.
- Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
- Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 65.6 g, Cholesterol 61.3 mg, Fat 17.9 g, Fiber 8.3 g, Protein 24.7 g, SaturatedFat 5.1 g, Sodium 654.9 mg, Sugar 48.1 g
MUSTARD HONEY PORK CHOPS & VEGETABLES
Make and share this Mustard Honey Pork Chops & Vegetables recipe from Food.com.
Provided by Latchy
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine pork in a large shallow dish with honey, mustard, rind and wine.
- Cover and refrigerate for at least 2 hours or overnight, or you could freeze it.
- Drain chops from marinade; reserve the marinade.
- Heat the oil in a large pan, cook the pork in batches brushing occasionally with reserved marinade, until browned both sides and cooked through.
- Discard and remaining marinade.
- Meanwhile, combine melted butter, garlic, kumara, carrot and onion in large baking dish.
- Bake uncovered in a moderately hot oven for about 45 minutes or until the vegetables are tender.
- Serve with the pork.
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