HONEY DIJON MUSTARD PORK LOIN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Season the pork loin with salt and pepper.
- In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
- In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
DIJON MUSTARD PORK MARINADE
Make and share this Dijon Mustard Pork Marinade recipe from Food.com.
Provided by jimmythewhite
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
- Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
- Serve chops with little heap of onions.
MARINATED DIJON PORK CHOPS
Recipe of the Week from a local mailer The instructions on this recipe say to serve the chops with Mac & Cheese and cooked broccoli
Provided by VKuuipo Bridges
Categories Kid Friendly
Time 36m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Pierce both sides of chops several times with fork.
- Place in shallow dish.
- Mix dressing and mustard.
- Pour evenly over chops and cover.
- Marinade in fridge for 15 minute.
- Remove chops from marinade and discard marinade.
- Cook chops in nonstick skillet on medium heat 7 to 8 min on each side or until cooked through.
Nutrition Facts : Calories 1348, Fat 82.6, SaturatedFat 16.4, Cholesterol 274.6, Sodium 9295.4, Carbohydrate 45.9, Fiber 24.6, Sugar 11.3, Protein 115.3
DIJON GRILLED PORK CHOPS
My husband loves this sweet and tangy marinade! We serve it with applesauce on the side and mashed potatoes.
Provided by Laguna Lala
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
- Remove pork chops from marinade and discard bag and marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 28.5 g, Cholesterol 127 mg, Fat 10.9 g, Protein 49.5 g, SaturatedFat 3.7 g, Sodium 829.6 mg, Sugar 22.3 g
PORK CHOPS WITH DIJON SAUCE
Here's a main course that tastes rich yet isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. -Bonnie Brown-Watson, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.
Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 432mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
MARINATED DIJON PORK CHOPS FOR TWO
Cooking for two tonight? Here's a terrific start: an easy pork chop skillet made with Dijon mustard and Italian dressing.
Provided by My Food and Family
Categories Home
Time 40m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Mix dressing and mustard until blended. Pierce both sides of chops several times with fork; place in shallow dish. Pour dressing mixture over chops; turn to evenly coat both sides of chops.
- Refrigerate 15 min. to marinate. Drain chops; discard marinade.
- Cook chops in nonstick skillet on medium heat 5 to 7 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 35 g
PORK TENDERLOIN WITH DIJON MARSALA SAUCE
Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.
Provided by KOALAGIRL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
- Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
- Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
- Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Nutrition Facts : Calories 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g
HONEY-DIJON PORK CHOPS
I originally saw this recipe for chicken, but I decided to use pork instead.
Provided by April
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 5
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).
Nutrition Facts : Calories 424.9 calories, Carbohydrate 21.4 g, Cholesterol 142 mg, Fat 12 g, Fiber 0.3 g, Protein 54.6 g, SaturatedFat 4.1 g, Sodium 465 mg, Sugar 17.6 g
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
MUSTARD MARINATED PORK CHOPS
Make and share this Mustard Marinated Pork Chops recipe from Food.com.
Provided by AniMouse
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put chops in ziploc bag and add all except salt and pepper.
- Refrigerate chops in fridge for at least 2 hrs or overnight.
- Heat 2 T evoo in lrg pan and heat over medium-high.
- Salt and pepper both sides of chops and place in pan.
- Cover with lid and cook 5 minute Flip them to sear for 5 min more, covered.
- Remove pork to place and tent foil for 5 min to lock in the juices.
Nutrition Facts : Calories 361.9, Fat 19.9, SaturatedFat 5.5, Cholesterol 124, Sodium 770.7, Carbohydrate 1.7, Fiber 0.4, Sugar 0.3, Protein 41.3
SLOW-COOKED PORK WITH DIJON MUSTARD AND WHITE WINE SAUCE
For a hearty meal try this tasty recipe for a tender pork casserole deliciously flavoured with Dijon mustard.
Provided by English_Rose
Categories Pork
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
- Remove the pork and place in a colander to drain.
- Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
- Transfer the fried vegetables to the colander with the pork.
- Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
- Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
- Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
- Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
- Drain the pork and vegetables, reserving the gravy.
- Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
- Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
- Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
- Gently heat through and serve with mashed potato.
Nutrition Facts : Calories 792.2, Fat 51, SaturatedFat 14.6, Cholesterol 159.2, Sodium 655.2, Carbohydrate 19.8, Fiber 1.8, Sugar 7.6, Protein 50.6
HONEY DIJON MUSTARD PORK LOIN
Make and share this Honey Dijon Mustard Pork Loin recipe from Food.com.
Provided by mightyro_cooking4u
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 Degrees F.
- Season pork with salt and pepper.
- In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
- In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until internal thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
Nutrition Facts : Calories 61.8, Fat 6.8, SaturatedFat 0.9, Sodium 388.2, Carbohydrate 0.3, Fiber 0.1, Protein 0.1
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