Mustard Honey Pork Chops Vegetables 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:

• Combine pork in a large shallow dish with honey, mustard, rind and wine.
• Cover and refrigerate for at least 2 hours or overnight, or you could freeze it.
• Drain chops from marinade; reserve the marinade.
• Heat the oil in a large pan, cook the pork in batches brushing occasionally with reserved marinade, until browned both sides and cooked through.
• Discard and remaining marinade.
• Meanwhile, combine melted butter, garlic, kumara, carrot and onion in large baking dish.
• Bake uncovered in a moderately hot oven for about 45 minutes or until the vegetables are tender.
• Serve with the pork.

Steps:

• In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

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).

Steps:

• In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
• Prepare an outdoor grill for high heat and lightly oil grate.
• Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
• Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.