CRISPY HONEY-MUSTARD PORK CHOPS
A quick chill in the fridge lets the marinade thicken and adhere to the pork chops. Serve the chops with Sweet Beet Chutney
Provided by Midwest Living
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Trim fat from chops; season with salt and pepper, then set aside. In a shallow dish combine honey and mustard. In a small bowl combine bread crumbs, 1 tsp. of the marjoram, and the onion powder; set aside.
- Dip chops in honey mixture to coat, letting excess drip off. Place chops on a parchment-lined plate. Place in refrigerator to marinate for 5 minutes.
- Heat a 12-inch skillet over medium-high heat. Swirl in olive oil. (If the skillet isn't large enough to hold four pork chops without crowding, cook in two batches). Cook chops in hot oil for 3 minutes, until undersides are crisp and browned. Turn chops; cook 3 minutes.
- Transfer to an oven-safe platter. Sprinkle chops with bread crumb mixture. Bake chops for 8 to 9 minutes, until crumbs begin to brown. Sprinkle with remaining marjoram. Serve chops with Sweet Beet Chutney.
Nutrition Facts : Calories 553 calories, Carbohydrate 58 g, Cholesterol 64 mg, Fat 25 g, Fiber 4 g, Protein 26 g, SaturatedFat 4 g, Sodium 783 mg, Sugar 49 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 PORK CHOPS
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
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
CRISPY HONEY-MUSTARD PORK CHOPS
Crispy Honey-Mustard Pork Chops
Provided by BHG Test Kitchen
Time 44m
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F. Trim fat from chops; season with salt and pepper, then set aside. In a shallow dish combine honey and mustard. In a small bowl combine bread crumbs, 1 tsp. of the marjoram, and the onion powder; set aside.
- Dip chops in honey mixture to coat, letting excess drip off. Place chops on a parchment-lined plate. Place in refrigerator to marinate for 5 minutes.
- Heat a 12-inch skillet over medium-high heat. Swirl in olive oil. (If the skillet isn't large enough to hold four pork chops without crowding, cook in two batches). Cook chops in hot oil for 3 minutes, until undersides are crisp and browned. Turn chops; cook 3 minutes.
- Transfer to an oven-safe platter. Sprinkle chops with bread crumb mixture. Bake chops for 8 to 9 minutes, until crumbs begin to brown. Sprinkle with remaining marjoram. Serve chops with Sweet Beet Chutney. Sweet Beet Chutney
- In a medium saucepan combine the beets and 3/4 cup of water. Bring to boiling, covered. Reduce heat. Boil gently, covered, for 8 minutes.
- Uncover. Stir in the cider, honey, raisins, coriander, dry mustard, cardamom, and salt to taste. Return to gentle boiling. Cook, uncovered, for 20 to 25 minutes, until liquid is reduced and syrupy.
Nutrition Facts : Calories 553 kcal, Carbohydrate 58 g, Cholesterol 64 mg, Protein 26 g, SaturatedFat 4 g, Sodium 783 mg, Sugar 49 g, Fat 25 g, UnsaturatedFat 16 g
ALMOND PORK CHOPS WITH HONEY MUSTARD
I love how crunchy almonds and sweet mustard sauce jazz up this tender pork dish. Usually I double the recipe. One chop is never enough for my gang of grown children and grandkids. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a food processor, process the almonds until finely chopped. Transfer to a shallow bowl; add bread crumbs. In another bowl, beat the eggs. In a large bowl, combine flour, salt and pepper. Add 1 pork chop at a time and toss to coat. Dip pork chop in eggs, then coat with almond mixture. , Preheat oven to 400°. In a large skillet over medium heat, cook chops in oil and butter until lightly browned, 2-3 minutes on each side. Transfer to a rimmed baking sheet; bake, uncovered, until a thermometer inserted in pork reads 145°, 10-15 minutes. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops.
Nutrition Facts : Calories 642 calories, Fat 40g fat (11g saturated fat), Cholesterol 204mg cholesterol, Sodium 659mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 2g fiber), Protein 39g protein.
CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY
Here's what you need: boneless pork chop, French's® Creamy Yellow Mustard, honey, apple cider vinegar, kosher salt, freshly ground black pepper, McCormick® Paprika, large egg, milk, all purpose flour, McCormick® Garlic Powder, McCormick® Onion Powder, panko breadcrumbs, grapeseed oil, unsalted butter, shallot, white wine, chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, lemon juice, McCormick® Dried Parsley flakes, kosher salt, freshly ground black pepper, kale, shredded radicchio, dried cranberries, apple, grapeseed oil, apple cider vinegar, honey, lemon, red pepper flakes, kosher salt, freshly ground black pepper
Provided by Jordan Fitzpatrick
Categories Lunch
Yield 4 servings
Number Of Ingredients 36
Steps:
- Marinate the pork chops: Place the pork chops in a gallon-size ziplock bag. Add ½ cup French's Creamy Yellow Mustard, warmed honey, the apple cider vinegar, salt, pepper, and McCormick® Paprika. Massage through the bag until the pork chops are completely covered, then seal the bag and refrigerate for 2 hours.
- Make the honey mustard sauce: In a small saucepan, melt the butter over medium heat. Add the shallot and cook until fragrant and translucent, about 2 minutes. Deglaze the pot with the white wine, then whisk in the chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, and lemon juice. Simmer until thickened, 3-5 minutes. Remove the pot from the heat and stir in the McCormick® Dried Parsley flakes. Season with salt and pepper to taste.
- Make the crunchy green salad: In a large bowl, toss together the kale, radicchio, dried cranberries, and apple.
- In a small bowl, whisk together the grapeseed oil, apple cider vinegar, honey, lemon juice, and red pepper flakes.
- Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
- Cook the pork chops: In a shallow bowl, whisk together 1 egg, the milk, and the remaining tablespoon of French's® Creamy Yellow Mustard. In a separate shallow bowl, stir together the flour, McCormick® Garlic Powder, and McCormick® Onion Powder. Add the panko to a third shallow bowl.
- Dip the pork chops into the flour mixture, then the egg mixture, then into the panko, pressing the bread crumbs into both sides of the meat to coat completely.
- Heat the grapeseed oil in a medium high-walled skillet over medium heat until the temperature reaches 350°F (180°C). Working in batches to avoid overcrowding the pan, cook the pork chops until golden brown and the internal temperature reaches 145°F, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
- Serve the crispy pork chops with the honey mustard sauce and crunchy green salad alongside.
- Enjoy!
CRUNCHY HONEY GARLIC PORK CHOPS
I made these crunchy honey garlic pork chops the other night and they are a big hit with my family and friends.
Provided by Patsy Fowler
Categories Pork
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Whisk the eggs and 4 tablespoons water in a shallow dish.
- 2. Mix the flour, salt, pepper and garlic powder in another shallow dish.
- 3. Dip the chops in the flour, then over into the egg, then back over into the flour mixture again.
- 4. This is what puts the extra crispy coating on the chops.
- 5. Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.
- 6. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
- 7. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
- 8. Remove from the pan to a 9x13 baking dish.
- 9. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and garlic.
- 10. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
- 11. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.
- 12. Place uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.
HONEY-MUSTARD PORK SCALLOPINI
This is one of the quickest main-dish entrees I have...and one of the most delicious. My family loves honey and mustard. Paired with crispy pork, it's even more mouthwatering. Pounding the boneless chops tenderizes them and makes them cook quickly. It's wonderful to have something as tasty as this when time is short.-Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten pork to 1/8-in. thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat. , In a large skillet, cook pork over medium heat in oil and butter for 2-3 minutes on each side or until crisp and juices run clear.
Nutrition Facts : Calories 206 calories, Fat 10g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 274mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 7g protein.
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