Honey Mustard Cutlets Recipes

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.

Steps:

• Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.

Steps:

• Place fillets, skin side down, on a greased baking sheet. In a small bowl, combine the brown sugar, mustard, honey and salt; spoon over salmon. , Broil 3-4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.

Steps:

• In a small bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag; add pork chops. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.

Steps:

• Preheat oven to 220d Celsius.
• Toss together potatoes and garlic with a little olive oil, rosemary and seasoning in an oven tray.
• Cook in oven for 15 mins, tossing regularly.
• Mix together mustard, lemon and honey.
• Then move the potatoes to one side and add chops.
• Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins, till done to your liking, turning once.
• Serve with steamed beans or asparagus or perhaps a green salad.

Steps:

• Line a baking sheet with a wire rack. Spray rack with Pam.
• Heat the oven to 275 degrees F.
• Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
• In a shallow dish combine the mustard, honey and vinegar.
• Add the chops and turn to coat in sticky sauce.
• On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly.
• Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side.
• Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
• To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock.
• Cook for a couple of minutes to thicken and season with salt and pepper, to taste.
• Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.