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
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
MUSTARD PLUS GLAZED PORK CHOPS
Tasty chops with a nice presentation. If you prefer, you can substitute any other jam or jelly E.G. Apricot
Provided by Bergy
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mustard, marmalade, soy sauce, hot pepper flakes.
- Stir in the water and set aside.
- Warm oil in pan over medium heat.
- Season pork chops with black pepper, and increase heat to medium-high.
- Brown the chops (about 2 minutes each side).
- Spoon mustard/marmalade mixture over the chops and bring to a boil.
- Cover and simmer until done, about 15 minutes.
- Stir in the green onions.
- Place chops on a platter and garnish with orange slices.
Nutrition Facts : Calories 200.1, Fat 7, SaturatedFat 2.1, Cholesterol 59, Sodium 600.8, Carbohydrate 11.4, Fiber 0.5, Sugar 9.5, Protein 22.5
PORK CHOPS WITH JAMMY-MUSTARD GLAZE
Fruit and mustard are two classic accompaniments to pork, and really, a juicy chop doesn't need much more than that for a sweet and tangy sauce. Mix together water, grainy mustard and any fruit preserve that's good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly on one side to prevent overcooking, then pour the fruit-mustard mixture into the skillet while they rest. The pork will stay moist, and its juices will have time to mingle with the sauce. Then just slice the pork and drape it in the velvety two-ingredient glaze. Eat with mashed or roasted potatoes and a green salad.
Provided by Ali Slagle
Categories weeknight, meat, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
- In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
- Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.
MUSTARD-GLAZED PORK CHOPS
Make and share this Mustard-Glazed Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 42m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, add the brown sugar, dijon mustard, vinegar, molasses, and ground mustard.
- Whisk until mixture is smooth and blended.
- Bring mixture to a boil, over medium heat; stir often.
- Lower heat, cover pan and simmer 2-3 minutes or until thickened.
- Place chops in a 13x9 inch baking dish sprayed with non-stick cooking spray.
- Spoon sauce over chops; turn chops to coat.
- Bake, uncovered, at 350° for 18-22 minutes or until juices run clear; baste occasionally.
BOURBON-MUSTARD GLAZED PORK CHOPS
This is a Rachael Ray recipe. Havent seen one like this. I made it for dinner and it was delicious and so simple to prepare, a real 30 minute meal for any occasion. I cut my own chops from a boneless pork loin so you can adjust the thickness to your liking. Instead of salt and pepper I used seasoned salt and added 2-3 tablespoons of honey mustard to the sauce for extra creaminess. Oven cooking will depend on thickness of chops. Serve with rice and honey glazed carrots.
Provided by twin01
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 400.
- Place large oven skillet over medium high heat with 2 tablespoons of olive oil. Season the chops and sear until deep golden brown.
- When chops are seared, add 1 tablespoon olive oil along with the mustard, stock, honey and butter. When liquids come up to a bubble, pour bourbon into the skillet, remove from heat and carefully flame with a lighter. Or just continue boiling the sauce and the alcohol will cook away.
- Season the sauce with salt and pepper, and continue cooking until it starts to thicken, 2-3 minutes. Flip the chops over and transfer the entire pan to the oven to finish cooking, about 5 minutes.
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4.4/5 (481)Total Time 1 hr 25 minsCategory Dinner, Main CourseCalories 360 per serving
- Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.
- Marinate the chops: Place the pork chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they're completely covered. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. You could prepare these the night before and bake them when you come home from work the next day.
- Bake: Remove plastic wrap from the baking dish and bake them for about 20 to 30 minutes or until the internal temperature of the pork chops reaches 145°F.
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