Mustard Baked Pork Chops Wbrie Recipes

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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



Honey Mustard Pork Chops image

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

¼ cup honey
2 tablespoons prepared yellow mustard
1 tablespoon butter
1 ½ pounds center-cut boneless pork chops - 1/2-inch thick
garlic powder, or to taste

MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS

I love a thick cut pork chop and find that giving it a good long sear before flipping it and packing on a buttery flavorful crust makes for a warming weeknight dinner. The apples and onions are a classic pair and roast away while you focus on getting you chops browned and cooked to juicy perfection.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13



Mustard-Crusted Pork Chops with Roasted Apples and Onions image

Steps:

  • Position oven racks in the upper and lower third of the oven and preheat to 450 degrees F.
  • Toss the apples and onion in a large bowl with 2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread into an even layer on a rimmed baking sheet. Roast on the lower oven rack until tender and caramelized, 25 to 30 minutes.
  • Meanwhile, toss together the panko, butter, whole-grain mustard, Dijon, thyme and a few grinds of pepper in a medium bowl until well combined (the breadcrumbs should hold together when squeezed). Season the pork chops generously on both sides with salt and pepper.
  • Heat 2 tablespoons of oil in a large saute pan over medium-high heat until shimmering and very hot. Add the pork chops and cook, undisturbed, until well browned, 4 to 5 minutes. Flip the chops, then press some of the mustard-panko mixture onto the top of each chop. Transfer the saute pan to the upper rack of the oven and roast until the panko is browned and the pork reaches an internal temperature of 145 degrees F, 6 to 8 minutes more.
  • Heat the remaining 1 tablespoon oil in another large saute pan over medium-high heat. Add the Swiss chard stems, a pinch of salt and a few grinds of pepper. Cook, stirring, until crisp-tender, about 2 minutes. Add the chard leaves and chicken broth and continue to cook, stirring, until the chard is wilted and the broth has almost completely evaporated, 2 to 3 minutes more. Stir in the vinegar, then season with salt and pepper.
  • Divide the pork chops, apples and chard among 4 dinner plates. Spoon any pan juices from the chard over the vegetables and serve warm.

4 Gala apples, cored and cut into 1/2-inch-thick wedges
1 medium red onion, cut into 1/2-inch-thick wedges
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
4 tablespoon unsalted butter, melted
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
Four 1- to 1 1/4-inch-thick bone-in pork rib chops (about 12 ounces each)
1 bunch rainbow Swiss chard, stems cut into 1/2-inch pieces, leaves cut into 2-inch pieces
1/4 cup low-sodium chicken broth
1 tablespoon apple cider vinegar

MUSTARD BAKED PORK CHOPS

I've used this recipe for years....it's my family's favorite pork chop recipe. The hint of mustard, worcestershire, and onion are a nice touch and the pork chops are fall-apart good. Many guests have asked me for this recipe over the years. Delish!

Provided by Saute Gently

Categories     Pork

Time 1h30m

Yield 6 chops, 4-6 serving(s)

Number Of Ingredients 11



Mustard Baked Pork Chops image

Steps:

  • Preheat oven to 375 degrees.
  • Sprinkle chops with salt, pepper and chopped garlic. Spread with mustard on both sides and dredge in flour. Brown in combination butter/olive oil. Drain on paper towel and place in baking dish. Cover with sliced onion, mix Worcestershire and water together and pour over all. Cover tightly with foil and bake for 1 hour or until very tender.

Nutrition Facts : Calories 570.9, Fat 46.4, SaturatedFat 16.6, Cholesterol 143.1, Sodium 765.5, Carbohydrate 3.3, Fiber 0.4, Sugar 1.2, Protein 34.3

6 pork chops
1 sliced white onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup worchestershire sauce
1/4 cup water
2 garlic cloves, minced
mustard
flour (for dredging)
1/4 cup butter
1/4 cup olive oil

MUSTARD-BAKED PORK CHOPS W/BRIE

Swift & Company provides this recipe which surely would have to rank in the "Top 10" of ways to turn the ordinary pork chop into something extraordinary. It's an easy fix & the use of Dijon mustard & brie cheese provides its "French connection".

Provided by twissis

Categories     Pork

Time 40m

Yield 4 Chops, 4 serving(s)

Number Of Ingredients 13



Mustard-Baked Pork Chops W/Brie image

Steps:

  • In a sml bowl, combine seasoned breadcrumbs, parsley, melted butter, garlic & thyme. Set crumb mixture aside.
  • In a wide, shallow bowl combine flour, coriander, salt & pepper.
  • Evenly coat both sides of ea chop w/mustard & then coat w/flour mixture.
  • Heat oil in skillet over med-hi heat. Brown chops well on ea side & place in a shallow baking dish.
  • Cut Brie in half & then cut again horizontally to form thin half-circles & place 1 on ea chop. Spoon crumb mixture on top of cheese-covered chops.
  • Bake (uncovered) in a 400°F oven for 20 minutes or till breadcrumbs are golden & chops just done. Serve immediately.

4 boneless pork chops (1-in thick)
1/2 cup seasoned dry bread crumb
2 tablespoons parsley (chopped)
2 teaspoons butter (melted)
2 garlic cloves (minced)
1/4 teaspoon dried thyme (crushed)
1/3 cup flour
1/4 teaspoon ground coriander
salt (to taste)
pepper (to taste)
2 tablespoons Dijon mustard
2 teaspoons olive oil
4 1/2 ounces brie cheese (round of, halved)

BAKED MUSTARD-COATED PORK CHOPS

The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4



Baked Mustard-Coated Pork Chops image

Steps:

  • Preheat oven to 450 degrees. In a food processor, pulse bread with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper until coarse crumbs form.
  • Season pork loin chops on both sides with salt and pepper; place on a baking sheet. Spread top of each chop with horseradish mustard; sprinkle with breadcrumbs, patting in gently. Bake until crust is golden and an instant-read thermometer inserted into pork registers 150 degrees, 7 to 10 minutes.

Nutrition Facts : Calories 342 g, Fat 17 g, Protein 37 g

2 slices white sandwich bread
Coarse salt and ground pepper
4 boneless pork loin chops (6 ounces each)
1 teaspoon horseradish mustard

OVEN-BAKED PORK CHOPS

Enjoy oven-baked pork chops cooked in a honey and wholegrain mustard glaze with new potatoes for a deliciously easy dinner, just add your favourite veg

Provided by Anna Glover

Categories     Dinner

Time 55m

Number Of Ingredients 7



Oven-baked pork chops image

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
  • Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.

Nutrition Facts : Calories 805 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 46 grams protein, Sodium 1.69 milligram of sodium

1kg new potatoes, halved
4 tbsp olive oil
6 garlic cloves, bashed
small handful of thyme
6 tbsp honey
6 tbsp wholegrain mustard
4 thick-cut bone-in pork chops (about 250g each)

MUSTARD-GLAZED PORK CHOPS

"When I was a child, one of my girlfriends would occasionally invite me to dinner, and her mother made the most delicious barbecue sauce containing mustard. I finally asked for the recipe," writes Jeri-Lynn Sandusky of Georgetown, Texas.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6



Mustard-Glazed Pork Chops image

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.

Nutrition Facts : Calories 258 calories, Fat 9g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 397mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

1/2 cup packed brown sugar
1/3 cup Dijon mustard
5 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon ground mustard
6 bone-in pork loin chops (6 ounces each)

PORK CHOPS WITH MUSTARD SAUCE

An easy Pork Chops with Mustard Sauce recipe

Categories     Mustard     Pork     Bake     Quick & Easy     Dinner     Meat     Pork Chop     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10



Pork Chops with Mustard Sauce image

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
  • Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice

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