Glazed Mustard Pork Chops Topped With Spinach Feta Recipes

Steps:

• In a small bowl, stir together rosemary, basil, garlic, and pepper.
• Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

Steps:

• In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened., Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.

Steps:

• PREP/PREPARE
• THE STUFFING
• Gather your Ingredients (mise en place).
• Add the butter and oil to a skillet over medium heat.
• When the foaming subsides, add the spinach, and garlic.
• Chef's Note: Add a bit of salt and pepper, to taste.
• Stir for 2 minutes, and then add the feta.
• Stir until most of the moisture is removed, about 2 - 3 minutes, and reserve.
• THE CHOPS
• Place a rack in the middle position, and preheat the oven to 300f (150c).
• Use a sharp knife, to cut a pouch into the chops.
• Chef's Note: Be careful not to cut through the chops.
• Stuff the chops with the spinach.
• Chef's Note: You will have more spinach than you need, but that is okay, just serve it on the side with the chops.
• Brush the stuffed chops with the brown mustard.
• Dust the chops with the Italian breadcrumbs.
• Add the butter and oil to an ovenproof skillet over medium heat. When the foaming subsides, add the chops.
• Cook on both sides until lightly browned, about 2 - 3 minutes per side.
• Add the skillet to the preheated oven, and bake until fully cooked, about 15 - 18 minutes.
• PLATE/PRESENT
• Serve while still nice and warm with your favorite sides. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat oven to broil setting.
• Whisk mustard, lemon juice, clove of garlic and oregano in a small bowl.
• Brush onto both sides of pork chops.
• Place pork chops into dish - broil on first side for 6 minutes. Flip chops, brush any remaining glaze onto the meat and broil until golden brown (approximately 5 minutes).
• While pork chops are cooking, heat extra virgin olive oil over medium high heat in a sauce pan. Add sliced red onion and saute until tender (about 3 minutes).
• To the same pan, add the spinach and garlic salt. Once it begins to wilt (about 1 minute), add the chopped sundried tomato.
• Once spinach is completely wilted (about 2-3 minutes), add feta cheese and toss to mix.
• Plate pork chops and top with spinach mixture. Serve immediately.

Steps:

• Set oven to 400 degrees.
• Prepare a large oven-proof skillet.
• In a bowl stir the first 6 ingredients together until well blended.
• In a shallow dish mix the flour with salt, pepper and cayenne.
• Dredge the chops evenly with flour mixture.
• Heat a small amount of olive oil in a skillet and brown over medium heat on both sides for about 2 minutes per side.
• Leave the chops in the skillet and spoon the red bell pepper mixture over the chops.
• Bake COVERED for about 5 minutes.
• Mix together the feta and kalamata olives in a small bowl.
• After 5 minutes of baking, remove the pan and sprinkle the feta cheese/olive mixture over the chops; return to oven (covered) for another 5-6 minutes more.

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.

Steps:

• Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.
• Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.
• Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add scallions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices.
• Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer.
• Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.

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.

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.