Breaded Pork Cutlets With Honey Dijon Mustard Recipes

BREADED DIJON PORK CHOPS

Steps:

• In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork ; coat with crumb mixture. , In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.

BREADED MUSTARD & SAGE PORK CUTLETS

Steps:

• In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt., Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In a large skillet, heat 2 teaspoons oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until a thermometer reads at least 145°, adding more oil as needed.

HONEY-DIJON PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
• Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

DIJON PORK CHOPS

Steps:

• Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)

Steps:

• Heat oven to 400°F.
• Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
• In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
• Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
• Place pork chops on serving plates. Serve with sauce.

BREADED PORK CUTLETS WITH HONEY DIJON MUSTARD

Steps:

• Slice the pork into 1/4 inch thick slices.
• Place pork between sheets of waxed paper and pound thin.
• Combine the Dijon or spicy brown mustard with the honey.
• Using a pastry brush spread the mustard mixture on both sides of each pork slice.
• Mix the egg white with the water in a bowl.
• Dip the pork in the egg, then in the bread crumbs to coat both sides.
• Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add 1 tablespoon oil and heat.
• Add the pork and cook until crisp and lightly browned.
• Garnish with the lemon wedges and serve.

HONEY MUSTARD CUTLETS

Steps:

• Line a baking sheet with a wire rack.
• Heat the oven to 275 degrees F.
• Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
• In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

HONEY MUSTARD-PANKO PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
• Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
• Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BREADED PORK CUTLETS

Steps:

• In shallow pan, mix first 4 ingredients.
• In another, mix egg and worcestershire sauce.
• Coat steaks with flour, eggs, then crumbs.
• Cook steaks in hot oil, until golden.
• Cook on med another 5 minutes, until done.

BREADED MUSTARD PORK CHOPS

Steps:

• Heat oven to 400.
• Spray backing dish with Pam.
• In small bowl, beat egg white until frothy, stir in mustard until well mixed.
• In shallow dish combine breadcrumbs, garlic powder and sage.
• Dip pork chops into egg white mixture, coat with breadcrumb mixture.
• Place in baking dish, spray with Pam.
• Cook 20-25 minutes or until pork is no longer pink.

PANKO-CRUSTED MUSTARD PORK CUTLETS

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.