MUSTARD PORK CHOPS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.
- This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
- Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
- Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
- Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
- Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
MUSTARD-AND-HERB-CRUSTED PORK ROAST
Provided by Food Network Kitchen
Categories main-dish
Time 10h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
- Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
- Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
- Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
- Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
- Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.
CREAMY MUSTARD PORK CHOPS
Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
- Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 8 g, Cholesterol 100.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 4.7 g, Sodium 899.8 mg, Sugar 2.1 g
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
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
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-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
- Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
- Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.
Nutrition Facts : Calories 533 calorie, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 86 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 34 grams
MUSTARD-CRUSTED PORK CHOPS
A family favorite! Use fresh breadcrumbs only for this, and the amounts can be cut in half for 4 porkchops. The garlic powder or fresh garlic can be omited if desired. I sprinkle powdered meat tenderizer on my chops, cover and refrigerate about 4-5 hours before using for this recipe (or any pork chop recipe) you can do this up to 24 hours in advance even... your chops with be melt in your mouth tender!
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 8 pork chops
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
- Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
- Arrange in roasting pan.
- Press about 1/4-cup of the breadcrumb mixture on top of each chop.
- Bake pork chops until cooked through (about 30-35 minutes).
- Preheat the broiler.
- Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
- Serve immediately.
PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE
Steps:
- Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
- Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
- Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!
PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
from the September 2006 Bon Appetit magazine. Crushed pretzels make a better-than-breadcrumb crust. This tastes great with or without the balsamic reduction, but if you choose to use the reduction please use the best balsamic vinegar you can, because since it is the only ingredient in the reduction, the flavor is dependent on the quality of the balsamic. I think these chops are just incredible, and the rest of my family enjoyed them too.
Provided by Kay D.
Categories Pork
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes.
- Transfer to small pitcher.
- Do Ahead: Balsamic reduction can be made 3 days ahead; cover and let stand at room temperature.
- Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
- Slice peel lengthwise into very thin strips.
- Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch.
- Bring to boil; strain.
- Repeat two more times.
- Return peel to same saucepan.
- Add 3/4 cup water and sugar.
- Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes; drain.
- Do Ahead: Candied orange peel can be made 2 days ahead; place in small bowl, cover and refrigerate.
- Mix cream, mustard and 2 Tbs candied orange peel in heavy small saucepan.
- Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 2/3 cups, about 12 minutes.
- Season to taste with salt and pepper.
- Do Ahead: Sauce can be made 8 hours ahead; cover and chill.
- Place flour in shallow bowl.
- Whisk eggs to blend in another shallow bowl.
- Spread crushed pretzels on rimmed baking sheet.
- Sprinkle pork chops on both sides with salt and pepper.
- Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
- Transfer to baking sheet, coated side up.
- Repeat with remaining pork chops, flour, eggs, and pretzels.
- Do Ahead: Coating step can be made 2 hours ahead; cover and refrigerate.
- Preheat oven to 450°F.
- Melt 3 Tbs butter in each of 2 large ovenproof skillets over medium-high heat.
- Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes.
- Turn chops over and transfer both skillets to oven.
- Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes.
- Let chops stand 5 minutes.
- Rewarm sauce.
- Spoon 2 Tbsp sauce onto each plate and place chop atop sauce.
- Drizzle with balsamic reduction and garnish with remaining candied orange peel.
Nutrition Facts : Calories 587.4, Fat 44.6, SaturatedFat 24.2, Cholesterol 255.1, Sodium 247.3, Carbohydrate 18.5, Fiber 1.2, Sugar 9.8, Protein 28.3
ROAST PORK CHOPS WITH MUSTARD-SEED CRUST
Provided by Molly O'Neill
Categories main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees. In the container of a blender, combine the yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, vinegar and 1 teaspoon of salt. Blend until the mixture forms a fairly smooth paste. Set aside.
- Sprinkle the rack of chops with salt and pepper and place it on a rack in a roasting pan. Using your hands, thoroughly cover the meat with the paste. Transfer to the oven and roast for 15 minutes. Lower the heat to 375 degrees. Continue to roast until the pork is just very lightly pink when pierced with a knife at the thickest part of a center chop, about 1 hour. Serve with mango-and-mustard chutney (see recipe).
Nutrition Facts : @context http, Calories 725, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 12 grams, Sodium 525 milligrams, Sugar 3 grams, TransFat 0 grams
HONEY MUSTARD-PANKO PORK CHOPS
A simple honey mustard and panko coating makes pork chops moist and flavorful.
Provided by Stacie Harper
Categories Baked Pork Chops
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
- Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
- Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 763.5 calories, Carbohydrate 64.6 g, Cholesterol 132.1 mg, Fat 32.3 g, Fiber 1.2 g, Protein 57.2 g, SaturatedFat 9.2 g, Sodium 807.7 mg, Sugar 17.8 g
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
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
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.
MUSTARD & HERB GRILLED PORK CHOPS
Make and share this Mustard & Herb Grilled Pork Chops recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the mustard, olive oil, vinegar, herbes de Provence and water in a small bowl. Whisk until emulsified, this may also be done in a blender or mini food processor, set aside.
- Trim any excess fat from the pork chops; place in a shallow bowl or pie plate and add marinade, coat thoroughly; let marinate for 15 to 20 minutes at room temperature, (for marinating longer, cover and refrigerate, remove from refrigerator 20 minutes before grilling.).
- Preheat griddle on high; when griddle is hot, allow excess marinade to drip off the chops and arrange the cops evenly spaced on the bottom grill plate. Close the grill. Grill for 6 to 8 minutes, until the pork chops have reached an internal temperature of 160f degrees; do not overcook or the pork may become dry. Remove to a warm platter and allow to rest for 5 minutes before serving. (When grilling in the closed position it is important that the pork chops all be the same thickness for best results.).
PORK CHOPS WITH MUSTARD CRUST
Steps:
- Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Mix melted butter, parsley and 2 tablespoons mustard in medium bowl. Mix breadcrumbs.
- Spread remaining 1 tablespoon mustard on both sides of pork chops. Sprinkle pork chops with salt and pepper. Arrange in prepared roasting pan.
- Press 1/4 of breadcrumb mixture atop each pork chop. Bake pork chops until cooked through, about 35 minutes.
- Preheat broiler. Broil pork chops, crust side up, until golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.
PORK CHOPS WITH MUSTARD CRUMBS
Steps:
- Preheat oven to 425°F.
- Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes. Transfer crumbs to a bowl and clean skillet.
- Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.
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