Sweet Apples And Tangy Mustard Flavor These Hearty Pork Chops Recipes

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APPLE-MUSTARD PORK CHOPS



Apple-Mustard Pork Chops image

Pairing pork and apples has always meant a sure-fire recipe. The wonderful aroma of this delightful dish signals the arrival of fall.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/3 cup apple juice
1 tablespoon dried minced onion
1 tablespoon Dijon mustard
Hot cooked rice, optional
Apple slices, optional

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, brown pork chops in butter over medium-high heat. Stir in the apple juice; reduce heat to medium. Cover and cook for 5-6 minutes on each side or until meat juices run clear., Remove to a serving platter and keep warm. Add onion and mustard to skillet. Cook, uncovered, on low for 4-5 minutes or until heated through. Spoon over chops. Serve with rice and garnish with apples if desired.

Nutrition Facts : Calories 119 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 317mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

GRILLED SWEET AND TANGY PORK CHOPS



Grilled Sweet and Tangy Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 17

Four 1 1/2-inch thick center cut bone in pork chops
Neely's Seasoning Salt, recipe follows
Sweet and Tangy Glaze, recipe follows
2 tablespoons kosher salt
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 cup apple cider vinegar
1/4 cup tablespoon real maple syrup
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium-high heat.
  • Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
  • Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
  • Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
  • You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
  • In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

PORK CHOPS WITH SWEET MUSTARD SAUCE



Pork Chops with Sweet Mustard Sauce image

I love mustard! The pickled onion rings are a nice side, but you can skip it for another type of condiment, like olives or pickles.

Provided by ShelbyLyn

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 35m

Yield 4

Number Of Ingredients 9

1 red onion, sliced into rings
¼ cup cider vinegar
1 tablespoon olive oil
4 (5 ounce) boneless pork chops
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup sour cream
¼ cup Dijon mustard
2 ½ tablespoons apricot preserves

Steps:

  • Mince enough of the red onion slices to have 1/3 cup minced onion.
  • Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
  • Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
  • Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 15.2 g, Cholesterol 57.9 mg, Fat 14.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 6.2 g, Sodium 713.9 mg, Sugar 6.7 g

SWEET MUSTARD CHOPS



Sweet Mustard Chops image

These pork chops are perfect for company because they marinate overnight in a special barbecue sauce. Then just pop them on the grill when you're ready to eat. They're fast and flavorful. -DeAnn Alleva, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup mayonnaise
1/4 cup packed brown sugar
1/4 cup prepared mustard
2 teaspoons seasoned salt
1/3 cup red wine vinegar
4 bone-in pork loin chops (1 inch thick and 8 ounces each)

Steps:

  • In a small bowl, combine the mayonnaise, brown sugar, mustard and seasoned salt. Whisk in vinegar. Pour into a large resealable plastic bag; add pork. Seal and refrigerate overnight. , Discard marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

SAUTéED PORK CHOPS WITH SWEET POTATO, APPLES AND MUSTARD SAUCE



Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce image

The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this hearty meal together; even the cider-based mustard sauce is a snap to prepare.

Provided by Carla Snyder

Categories     Fruit     Mustard     Pork     Vegetable     Sauté     Valentine's Day     Dinner     Condiment     Apple     Meat     Pork Chop     Root Vegetable     Sweet Potato/Yam     Fall     Winter     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 11

1/2 cup/120 ml apple cider or juice, plus more if needed
1/4 tsp ground cinnamon
Salt
2 boneless, center-cut loin pork chops, about 3/4 in/2 cm thick
Freshly ground black pepper
2 tbsp olive oil
1 medium sweet potato, about 1/2 lb/225 g, peeled and very thinly sliced
1 Braeburn, Gala, or other sweet-tart apple, cored and thinly sliced
1 shallot, minced
1 tsp Dijon mustard, smooth or whole-grain (see "it's that easy")
2 tsp minced fresh flat-leaf parsley

Steps:

  • 1. Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.
  • 2. Pat the pork chops dry and sprinkle all over with salt and pepper.
  • 3. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)
  • 4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low-the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
  • 5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.
  • 6. Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.
  • 7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.

SKILLET PORK CHOPS IN MUSTARD APPLE CIDER SAUCE



Skillet Pork Chops in Mustard Apple Cider Sauce image

Ready in 30 minutes, pork chops are seared and served in a mustard apple cider sauce

Provided by Kim

Categories     Main Course

Time 30m

Number Of Ingredients 11

4 pork chops ((approximately 8 ounces each))
salt
black pepper
2 Tablespoons vegetable oil
1/3 cup red onion (finely diced)
3 Tablespoons apple cider vinegar
1 Tablespoon cornstarch
1 1/2 cups apple cider
3 Tablespoons unsalted butter (chilled)
2 Tablespoons fresh parsley (chopped (or 1 Tablespoon dried))
2 teaspoons dijon mustard ((or spicy, brown, or stone ground))

Steps:

  • In a large, deep skillet, heat the oil over medium high heat.
  • Sprinkle both sides of the pork chops with salt and black pepper.
  • When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
  • Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
  • Remove the pork chops. Set aside and cover.
  • In the same skillet, add oil if needed to have a total of 2 Tablespoons of oil. Adjust heat to medium.
  • When the oil is hot, add 1/2 teaspoon salt and the red onion and cook until just softened, approximately 2 minutes. While the onions are cooking, combine the apple cider vinegar and cornstarch in a small bowl to make a slurry.
  • Add the cornstarch/vinegar mixture and apple cider to the skillet. Stir and cook until the sauce is thickened, approximately 5-8 minutes.
  • Adjust the heat to low. Stir in the chilled butter until incorporated. Add the parsley and stir to combine. Season as desired with additional salt, black pepper, mustard, or cider. If too thick, add additional cider, water, or stock.
  • Add the pork chops and any juices back to the skillet. Heat the pork chops through if needed for a few minutes and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 13 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 112 mg, Sodium 174 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 9 g

SWEET AND TANGY APPLE PORK CHOPS



Sweet and Tangy Apple Pork Chops image

This is a recipe I created using the idea that pork and apples go splendidly together! The seasonings give the pork a sweet and slightly spicy taste. The apple cider adds to the sweetness, while bringing a unique tartness as it is absorbed into the meat. Serve with applesauce, if desired. Hope you enjoy!

Provided by Shyla Lane

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 30m

Yield 4

Number Of Ingredients 9

3 tablespoons brown sugar
2 tablespoons honey mustard
1 teaspoon mustard powder
½ teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon garlic powder
1 pound pork chops
2 tablespoons butter
¾ cup apple cider

Steps:

  • Mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub onto pork chops and let sit on a plate for flavors to dissolve into pork chops, about 10 minutes.
  • Melt butter in a large skillet over medium heat; add apple cider. Arrange coated pork chops in the skillet; cook until pork chops are browned, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 20.4 g, Cholesterol 54.1 mg, Fat 14 g, Fiber 0.3 g, Protein 15.1 g, SaturatedFat 6.3 g, Sodium 138.1 mg, Sugar 17.8 g

PORK CHOPS AND APPLES IN MUSTARD SAUCE



Pork Chops and Apples in Mustard Sauce image

In French, Cotes de Porc aux Pommes a la Moutarde. This is adapted from a Richard Olney recipe and is really very simple and quite delicious.

Provided by Chef Kate

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs apples, quartered, cored, peeled and thinly sliced
1 tablespoon butter, unsalted
4 pork loin chops, about 3/4 inch thick, trimmed of excess fat
coarse salt
1/4 cup dry white wine
1 cup heavy cream (or 1/2 cup low-fat yogurt or 1/2 cup low-fat sour cream and 1/2 cup low-fat milk)
1/3 cup Dijon mustard (or (to taste)
fresh ground pepper

Steps:

  • Preheat oven to 400°F.
  • Spread the apples in a lightly buttered gratin dish, large enough to hold the pork chops in a single layer.
  • Place gratin dish in the oven and bake apples for 15 minutes.
  • While apples are baking, saute the salted pork chops over medium heat until nicely colored on each side-7 to 8 minutes per side.
  • Remove gratin dish from the oven and arrange the chops on top of the apples.
  • Deglaze the saute pan with the white wine and reduce by half.
  • Drizzle reduction over the chops.
  • Mix cream (or sour cream/yogurt and milk) and mustard, adding mustard little by little until you are happy with the taste.
  • Pour evenly over the chops and apples and grate pepper overall.
  • Return to oven and bake an additional 15 minutes.

Nutrition Facts : Calories 928.5, Fat 57.7, SaturatedFat 25.2, Cholesterol 260, Sodium 449.2, Carbohydrate 47.2, Fiber 8.3, Sugar 33.5, Protein 54.9

SWEET APPLES AND TANGY MUSTARD FLAVOR THESE HEARTY PORK CHOPS.



SWEET APPLES AND TANGY MUSTARD FLAVOR THESE HEARTY PORK CHOPS. image

Categories     Pork

Number Of Ingredients 10

Ingredients
Qty. Measurement Description
1 tablespoon extra-virgin olive oil
4 center-cut pork chop, 5-ounce chops
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3 Granny Smith apples, peeled and cubed
1 cup apple cider
1 tablespoon mustard
1 teaspoon tarragon, chopped

Steps:

  • Preparation Cook: 60 Min Preheat oven to 400 degrees F (200 degrees C). Heat oil in an ovenproof saute pan over medium-high heat. Season pork chops with salt and pepper. Brown seasoned chops on all sides. Stir in apples, apple cider and mustard. Cook until apples are tender. Return chops to the pan and transfer pan to the oven. Bake until chops are done, about 25 minutes. Remove chops and two-thirds of the apples and reserve. Using a wire whisk, gently break apart the remaining apples and simmer until mixture is thick. Stir in tarragon. Season with salt to taste. Place pork chops on plates and top with apples and sauce.

SWEET AND SPICY APPLE-MUSTARD PORK CHOPS



Sweet and Spicy Apple-Mustard Pork Chops image

I adopted this recipe from Zaar in Feb/05. It is quite simple to make and can easily be doubled to serve a large group. It has a very delicious and tangy flavor. The origional recipe is from "Crazy Plates".

Provided by Winnipeg Mel

Categories     Pork

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

6 boneless pork chops, trimmed of fat
1 cup apple butter
2 tablespoons mustard
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
3 cups peeled and sliced apples
1/2 cup thinly sliced onion
2 tablespoons vinegar

Steps:

  • In a large nonstick skillet sprayed with nonstick spray, cook pork chops over medium-high heat until browned on both sides.
  • Combine apple butter, mustard, cumin, salt and pepper.
  • Spoon over pork chops.
  • Reduce heat, cover, and cook until meat is just slightly pink in the middle, about 10 minutes.
  • Remove chops and keep warm.
  • Leave sauce in skillet.
  • Add apples, onions and vinegar to skillet.
  • Stir.
  • Cover and cook over medium-high heat for 5 minutes, until apples and onions are tender.
  • Spoon apple mixture over warm pork chops and serve.

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