BAKED MUSTARD-COATED PORK CHOPS
The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. In a food processor, pulse bread with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper until coarse crumbs form.
- Season pork loin chops on both sides with salt and pepper; place on a baking sheet. Spread top of each chop with horseradish mustard; sprinkle with breadcrumbs, patting in gently. Bake until crust is golden and an instant-read thermometer inserted into pork registers 150 degrees, 7 to 10 minutes.
Nutrition Facts : Calories 342 g, Fat 17 g, Protein 37 g
PANKO-CRUSTED MUSTARD PORK CUTLETS
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
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.
CREAMY MUSTARD PORK CHOPS
Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
- Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 8 g, Cholesterol 100.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 4.7 g, Sodium 899.8 mg, Sugar 2.1 g
MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS
I love a thick cut pork chop and find that giving it a good long sear before flipping it and packing on a buttery flavorful crust makes for a warming weeknight dinner. The apples and onions are a classic pair and roast away while you focus on getting you chops browned and cooked to juicy perfection.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position oven racks in the upper and lower third of the oven and preheat to 450 degrees F.
- Toss the apples and onion in a large bowl with 2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread into an even layer on a rimmed baking sheet. Roast on the lower oven rack until tender and caramelized, 25 to 30 minutes.
- Meanwhile, toss together the panko, butter, whole-grain mustard, Dijon, thyme and a few grinds of pepper in a medium bowl until well combined (the breadcrumbs should hold together when squeezed). Season the pork chops generously on both sides with salt and pepper.
- Heat 2 tablespoons of oil in a large saute pan over medium-high heat until shimmering and very hot. Add the pork chops and cook, undisturbed, until well browned, 4 to 5 minutes. Flip the chops, then press some of the mustard-panko mixture onto the top of each chop. Transfer the saute pan to the upper rack of the oven and roast until the panko is browned and the pork reaches an internal temperature of 145 degrees F, 6 to 8 minutes more.
- Heat the remaining 1 tablespoon oil in another large saute pan over medium-high heat. Add the Swiss chard stems, a pinch of salt and a few grinds of pepper. Cook, stirring, until crisp-tender, about 2 minutes. Add the chard leaves and chicken broth and continue to cook, stirring, until the chard is wilted and the broth has almost completely evaporated, 2 to 3 minutes more. Stir in the vinegar, then season with salt and pepper.
- Divide the pork chops, apples and chard among 4 dinner plates. Spoon any pan juices from the chard over the vegetables and serve warm.
ROAST PORK CHOPS WITH MUSTARD-SEED CRUST
Provided by Molly O'Neill
Categories main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees. In the container of a blender, combine the yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, vinegar and 1 teaspoon of salt. Blend until the mixture forms a fairly smooth paste. Set aside.
- Sprinkle the rack of chops with salt and pepper and place it on a rack in a roasting pan. Using your hands, thoroughly cover the meat with the paste. Transfer to the oven and roast for 15 minutes. Lower the heat to 375 degrees. Continue to roast until the pork is just very lightly pink when pierced with a knife at the thickest part of a center chop, about 1 hour. Serve with mango-and-mustard chutney (see recipe).
Nutrition Facts : @context http, Calories 725, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 12 grams, Sodium 525 milligrams, Sugar 3 grams, TransFat 0 grams
MAPLE-MUSTARD GLAZED PORK CHOPS
Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!
Provided by Shannon :)
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 6h22m
Yield 4
Number Of Ingredients 8
Steps:
- Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
- Place oven rack in it's highest position. Set oven to Broil.
- Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 24.3 g, Cholesterol 97.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 38.3 g, SaturatedFat 2.9 g, Sodium 454.6 mg, Sugar 20.8 g
GOLDEN BAKED PORK CUTLETS
These quick breaded pork cutlets made with just a few ingredients are so delicious everyone will be wishing they helped make them. Cutting the super-low-fat pork tenderloin into long fillets makes it quick-cooking. Serve with a medley of steamed vegetables and a side of mashed potatoes for a taste of nostalgia.
Provided by EatingWell Test Kitchen
Categories Healthy Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
- Holding a chef's knife at a 45 degrees angle and perpendicular to the tenderloin, slice the pork into 4 long, thin "fillets."
- Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
- Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 14 to 16 minutes.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 10.9 g, Cholesterol 73.7 mg, Fat 7.4 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 1.1 g, Sodium 376.6 mg, Sugar 1.4 g
MUSTARD-CRUSTED PORK CHOPS
A family favorite! Use fresh breadcrumbs only for this, and the amounts can be cut in half for 4 porkchops. The garlic powder or fresh garlic can be omited if desired. I sprinkle powdered meat tenderizer on my chops, cover and refrigerate about 4-5 hours before using for this recipe (or any pork chop recipe) you can do this up to 24 hours in advance even... your chops with be melt in your mouth tender!
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 8 pork chops
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
- Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
- Arrange in roasting pan.
- Press about 1/4-cup of the breadcrumb mixture on top of each chop.
- Bake pork chops until cooked through (about 30-35 minutes).
- Preheat the broiler.
- Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
- Serve immediately.
PORK CHOPS WITH MUSTARD CRUST
Steps:
- Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Mix melted butter, parsley and 2 tablespoons mustard in medium bowl. Mix breadcrumbs.
- Spread remaining 1 tablespoon mustard on both sides of pork chops. Sprinkle pork chops with salt and pepper. Arrange in prepared roasting pan.
- Press 1/4 of breadcrumb mixture atop each pork chop. Bake pork chops until cooked through, about 35 minutes.
- Preheat broiler. Broil pork chops, crust side up, until golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.
MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
- Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
- Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.
Nutrition Facts : Calories 533 calorie, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 86 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 34 grams
PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Categories Citrus Dairy Egg Mustard Pork Dinner Vinegar Orange Fall Oktoberfest Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes. Transfer to small pitcher. DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.
- Using vegetable peeler, remove peel from oranges (orange part only) in long strips. Slice peel lengthwise into very thin strips. Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch. Bring to boil; strain. Repeat 2 more times. Return peel to same saucepan. Add 3/4 cup water and sugar. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. Drain. DO AHEAD: Candied orange peel can be made 2 days ahead. Place in small bowl, cover, and refrigerate.
- Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 cups, about 12 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only. Transfer to baking sheet, coated side up. Repeat with remaining pork chops, flour, eggs, and pretzels. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
- Preheat oven to 450°F. Melt 3 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes. Let chops stand 5 minutes.
- Rewarm sauce. Spoon 2 tablespoons sauce onto each plate and place chop atop sauce. Drizzle with balsamic reduction and garnish with remaining candied orange peel.
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- Brush grill with oil and grill chops for 6 to 7 minutes. Baste chops with additional mustard marinade and flip. Grill for an additional 4 to 5 minutes or until barely pink in the center. (cook for 2 to 4 additional minutes for well done) Season with salt and pepper.
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- Preheat oven to 425° F and line a baking sheet with aluminum foil and brush well with some olive oil. Set aside.
- In a small bowl, stir together the pork breading ingredients. Transfer mixture to a large zip-top plastic freezer bag. Working with one pork chop at a time, sprinkle both sides with a bit of salt and pepper. Place into breadcrumb mixture and shake/press pork chop until coated well. Place on prepared baking sheet. Repeat with all pork chops.
- Bake in pre-heated oven until thickest portion of meat reaches 155° and breading is dark golden, about 40 minutes, depending on the thickness of your chops. (Note: If meat is done and your breading isn't quite golden enough, switch your oven to broil, leaving baking sheet in middle rack of oven and broil until breading is golden. Remove from oven and let rest 5 minutes.
- Meanwhile, melt butter in a skillet on stovetop over medium heat. Add shallot and sauté 3 minutes or until softened. Increase heat to medium-high and add broth. Bring mixture to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Taste as season with salt and pepper as needed. Serve over pork chops.
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