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.
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
PERFECT SIMPLE ROASTED PORK CHOPS
Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.
Provided by Rhonda Elaine
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
- Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg
PORK CHOPS WITH SWEET MUSTARD SAUCE
I love mustard! The pickled onion rings are a nice side, but you can skip it for another type of condiment, like olives or pickles.
Provided by ShelbyLyn
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mince enough of the red onion slices to have 1/3 cup minced onion.
- Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
- Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
- Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 15.2 g, Cholesterol 57.9 mg, Fat 14.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 6.2 g, Sodium 713.9 mg, Sugar 6.7 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-CRUSTED PORK TENDERLOINS
This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Sprinkle the tenderloins generously with salt and pepper.
- Using a spatula spread the mustard all over the tenderloins.
- In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
- Prepare a baking sheet, and generously coat with cooking spray.
- Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
- Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
- Transfer the tenderloins to a platter and let rest for 5 minutes.
- Slice the pork and serve.
ROAST PORK WITH MUSTARD HERB COATING
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Provided by Patrick Corrigan
Categories Garlic Herb Mustard Pork Roast Low Carb Quick & Easy Vinegar Rosemary Pork Rib Bon Appétit Santa Monica California
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.
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
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!
CROWN ROAST OF PORK WITH GRAIN-MUSTARD JUS
Provided by R. W. Apple Jr.
Categories dinner, quick, main course
Time 3m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Place the roast, bone end up, in a large roasting pan. Season with salt and pepper, then set aside.
- In a small skillet, melt the butter and add onion. Cook until onion is translucent, about 3 minutes. In a large mixing bowl, combine the meat, bread crumbs, parsley and cooked onion. Mix well.
- Pack one-quarter of the sausage mixture around the base of the roast and the remaining into the center.
- Preheat oven to 375 degrees. In a small bowl, combine fennel seeds, orange zest, kosher salt, cracked pepper and garlic. Spread the fennel mixture around the top of stuffing inside the roast and over the interior of the chops. Cover the tip of each bone with foil, and cover the sausage at the base of the roast with a band of foil.
- Roast for 2 1/2 hours, or until the temperature taken in the center of a chop reads 150 degrees. (Once the crust browns, cover it with foil for remainder of baking time.) Remove from oven, and allow to rest for 10 minutes. Place on platter. Serve two chops per person, with stuffing and jus.
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.
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
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
MUSTARD CRUSTED PORK ROAST
This recipe comes from theotherwhitemeat.com, which has wonderful recipes for the snatching. Go see! The croutons here are adapted from Bridget Elaine's Recipe #324749. Since they need to cool, you can make them in advance. You can use any herbed or garlic croutons, but trust me -- these are GOOD! Store bought are just never the same, are they?
Provided by Sandi From CA
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- CROUTONS *** Preheat oven to 350°F.
- Combine all crouton ingredients in large bowl and gently toss to coat.
- Bake until crispy, about 20 minutes, turning once or twice during cook time.
- When done, set aside to cool.
- Place 1 cup of the croutons in a plastic bag and crush by using a rolling pin.
- PORK ROAST *** Increase oven temperature to 400°F.
- Season roast with salt and pepper, place in a shallow pan and roast for 30 minutes.
- Remove from oven, spread surface with mustard and sprinkle with crouton crumbs.
- Return to oven and continue to roast for 10-15 minutes longer until meat thermometer registers 155°F.
- Remove from oven, let stand for 5 minutes, slice, serve and enjoy!
Nutrition Facts : Calories 474.9, Fat 17.4, SaturatedFat 3.5, Cholesterol 97.6, Sodium 595.8, Carbohydrate 37.4, Fiber 2, Sugar 1.9, Protein 40.2
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
PORK LOIN WITH MUSTARD SEED CRUST
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Six servings
Number Of Ingredients 7
Steps:
- Combine the yogurt, garlic, 1 teaspoon of the salt and pepper in a small bowl. Place the pork loin in a shallow baking dish and coat well with the yogurt mixture. Cover with plastic wrap and refrigerate for several hours or overnight. Let the pork stand at room temperature for 1 hour before roasting.
- Preheat the oven to 350 degrees. Wipe the marinade off of the pork and place in a roasting pan. Combine the sugar and mustard seeds and coat the pork with the mixture. Sprinkle with the remaining 1/2 teaspoon salt. Roast for 1 hour 20 minutes. Increase the oven temperature to 450 degrees and continue roasting until the pork reaches 145 to 150 degrees on a meat thermometer and the top is crisp, about 10 minutes longer. Let stand for 15 minutes, cut into slices and serve with the pan juices.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 7 grams, TransFat 0 grams
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.
More about "roast pork chops with mustard seed crust recipes"
GARLIC AND MUSTARD PORK ROAST RECIPE | SANDRA LEE
From foodnetwork.com
Author Sandra LeeSteps 3Difficulty Easy
OVEN-ROASTED PORK CHOPS WITH MUSTARD SAUCE - TASTY …
From tastykitchen.com
ROAST PORK CHOPS RECIPE OR OVEN BAKED GARLIC PORK …
From bestrecipebox.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SEARED PORK CHOPS WITH MUSTARD PAN SAUCE - ERICA JULSON
From ericajulson.com
PORK CHOPS WITH CREAMY MUSTARD SAUCE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
OVEN ROASTED HONEY MUSTARD PORK CHOPS RECIPE - CRAYONS
From crayonsandcravings.com
ROAST PORK CHOPS WITH MUSTARD SEED CRUST | ROAST PORK CHOPS, …
From pinterest.co.uk
GRILLED MUSTARD-CRUSTED PORK CHOPS - THE HAPPY HOUSEWIFE™ :: …
From thehappyhousewife.com
HONEY MUSTARD GLAZED PORK CHOPS WITH ROASTED POTATOES
From kensfoods.com
MUSTARD PORK CHOPS WITH ROASTED POTATOES MEAL KIT DELIVERY
From makegoodfood.ca
PORK CHOPS WITH MUSTARD CRUMB CRUST | CANADIAN LIVING
From canadianliving.com
ROAST PORK CHOPS WITH MUSTARD SEED CRUST - PINTEREST.COM
From pinterest.com
BREADED CRISPY BAKED PORK CHOPS WITH MUSTARD SAUCE
From seasonsandsuppers.ca
OVEN-ROASTED PORK CHOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK CHOPS WITH MUSTARD CRUST - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
FLAX-MUSTARD SEED CRUSTED PORK CHOP | DJ FOODIE
From djfoodie.com
ROASTED PORK CHOPS WITH HONEY MUSTARD SAUCE - SAVOR THE BEST
From savorthebest.com
ROAST LOIN OF PORK WITH MUSTARD CRUST BRINGS OUT “WOWS” AT THE …
From seriouslysimplefood.com
BAKED MUSTARD PORK CHOPS - COPYKAT RECIPES
From copykat.com
10 BEST PORK CHOP WHOLE GRAIN MUSTARD RECIPES - YUMMLY
From yummly.com
MUSTARD-CRUSTED PORK CHOPS WITH CHEESY POTATOES
From makegoodfood.ca
OVEN ROASTED PORK CHOPS WITH MUSTARD SAUCE
From pinterest.ca
HOW TO MAKE MUSTARD BREADED OVEN-FRIED PORK CHOPS - SPINACH …
From spinachtiger.com
ROAST PORK CHOPS WITH MUSTARD-SEED CRUST - DINING AND COOKING
From diningandcooking.com
PORK LOIN ROAST WITH PUMPKIN SEED CRUST AND ONIONS IN CARROT
From ricardocuisine.com
MUSTARD PORK CHOPS RECIPE (4 INGREDIENT DINNER) - COOKING CHEW
From cookingchew.com
OVEN ROASTED PORK CHOPS WITH MUSTARD SAUCE - GIRL GONE GOURMET
From girlgonegourmet.com
SEARED MUSTARD-CHIVE PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS – …
From foodnetwork.com
MUSTARD CRUSTED PORK CHOPS - FOREVER YOUNG GOODS AND EATS
From younggoodsandeats.com
You'll also love