Mustard Glazed Pork Chops Recipes

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.

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:

• 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:

• 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:

• Combine mustard, marmalade, soy sauce, hot pepper flakes.
• Stir in the water and set aside.
• Warm oil in pan over medium heat.
• Season pork chops with black pepper, and increase heat to medium-high.
• Brown the chops (about 2 minutes each side).
• Spoon mustard/marmalade mixture over the chops and bring to a boil.
• Cover and simmer until done, about 15 minutes.
• Stir in the green onions.
• Place chops on a platter and garnish with orange slices.