Have you a Recipe for Pork Mustard Chops Please?!
ThankyouWww@FoodAQ@Com
Answers:
Here is a delicious one !.!.!.!.!.!.!. = )
Pork Chops with Mustard Crust
2 tablespoons (1/4 stick) butter, melted
2 tablespoons chopped fresh parsley
3 tablespoons prepared hot English mustard (such as Colman's)
2 cups fresh breadcrumbs from French bread
4 6- to 8-ounce center-cut pork chops (each about 3/4 inch thick)
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!.Www@FoodAQ@Com
Pork Chops with Mustard Crust
2 tablespoons (1/4 stick) butter, melted
2 tablespoons chopped fresh parsley
3 tablespoons prepared hot English mustard (such as Colman's)
2 cups fresh breadcrumbs from French bread
4 6- to 8-ounce center-cut pork chops (each about 3/4 inch thick)
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!.Www@FoodAQ@Com
4 center-cut, bone-in, rib pork chops (about 3 pounds)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1 tablespoon grainy mustard
3 tablespoons heavy cream
Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot!. Pat the chops dry, and season the chops on one side with salt and pepper!. Add the oil and heat until shimmering!. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes!. Add the butter and cook for 1 minute more!. Season the top side of the chops, and turn the chops over!. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more!. Transfer the chops to a plate, tent with foil and set aside to rest!.
Pour off any fat remaining in the skillet!. Pull the pan from the heat and carefully add the bourbon!. Return the pan to the heat and tip the pan slightly to ignite the alcohol!. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon!. Simmer for 3 minutes, then whisk in the mustard and the cream!. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more!. Adjust the seasoning with salt and pepper and serve with the pork chops!.Www@FoodAQ@Com
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1 tablespoon grainy mustard
3 tablespoons heavy cream
Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot!. Pat the chops dry, and season the chops on one side with salt and pepper!. Add the oil and heat until shimmering!. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes!. Add the butter and cook for 1 minute more!. Season the top side of the chops, and turn the chops over!. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more!. Transfer the chops to a plate, tent with foil and set aside to rest!.
Pour off any fat remaining in the skillet!. Pull the pan from the heat and carefully add the bourbon!. Return the pan to the heat and tip the pan slightly to ignite the alcohol!. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon!. Simmer for 3 minutes, then whisk in the mustard and the cream!. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more!. Adjust the seasoning with salt and pepper and serve with the pork chops!.Www@FoodAQ@Com
Ingrediants:
4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
Preparation:
Put oven rack in middle position and preheat oven to 325°F!.
Heat a dry 12-inch heavy skillet over moderately high heat until hot!. Pat pork dry and sprinkle with salt and pepper!. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total!. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes!. Let stand, loosely covered with foil, 5 minutes!.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes!. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes!. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes!.Www@FoodAQ@Com
4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
Preparation:
Put oven rack in middle position and preheat oven to 325°F!.
Heat a dry 12-inch heavy skillet over moderately high heat until hot!. Pat pork dry and sprinkle with salt and pepper!. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total!. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes!. Let stand, loosely covered with foil, 5 minutes!.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes!. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes!. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes!.Www@FoodAQ@Com
INGREDIENTS
4 boneless pork loin chops, butterflied
1/2 cup prepared yellow mustard, or to taste
1 cup canned French fried onions
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!.
Place the pork chops in a shallow baking dish!. Pour mustard over them, and turn to coat!. Sprinkle fried onions over the top!. Cover with aluminum foil!.
Bake for 20 minutes in the preheated oven, or until pork chops are cooked through!.Www@FoodAQ@Com
4 boneless pork loin chops, butterflied
1/2 cup prepared yellow mustard, or to taste
1 cup canned French fried onions
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!.
Place the pork chops in a shallow baking dish!. Pour mustard over them, and turn to coat!. Sprinkle fried onions over the top!. Cover with aluminum foil!.
Bake for 20 minutes in the preheated oven, or until pork chops are cooked through!.Www@FoodAQ@Com
Ingredients
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 teaspoon chopped fresh tarragon
1 teaspoon cider vinegar
1/2 teaspoon white wine
Worcestershire sauce
1/2 teaspoon onion powder
4 butterfly pork loin chop (1/2 inch thick)
Directions
1) Mix all ingredients together except pork!.
2) Heat up grill and grill chops 4 to 5 inches from hot coals!.
3) Grill 10 to 12 minutes or until pork is no longer pink!.
4) Brush occasionally with sauce!.
5) Discard sauce after grilling!.Www@FoodAQ@Com
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 teaspoon chopped fresh tarragon
1 teaspoon cider vinegar
1/2 teaspoon white wine
Worcestershire sauce
1/2 teaspoon onion powder
4 butterfly pork loin chop (1/2 inch thick)
Directions
1) Mix all ingredients together except pork!.
2) Heat up grill and grill chops 4 to 5 inches from hot coals!.
3) Grill 10 to 12 minutes or until pork is no longer pink!.
4) Brush occasionally with sauce!.
5) Discard sauce after grilling!.Www@FoodAQ@Com
I like to boil mine in a mushroom sauce that you can add any flavor you like!.If you are looking at using mustard, use a Dijon and ad that into the can of golen mushroom and boil until the pork chops turn so tender they fall apart!.Add seasoning to tasteWww@FoodAQ@Com
no, i don't as i am not a mustard lover!.Www@FoodAQ@Com
*Mustard-Grilled Pork Chops with Two Tomato Salsa
boneless pork chops -- 3/4-inch thick
1 1/2 cup diced plum tomatoes
8 sun-dried tomato halves packed in oil -- drained & chopped
1/4 cup chopped fresh basil/1 tablespoon dried basil
1/4 teaspoon cayenne
2 tablespoons Dijon-style mustard
1 tablespoon honey
1 teaspoon minced garlic
Fresh basil sprigs (optional)
In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside!. In a small bowl combine mustard, honey and garlic!. Rub mustard mixture over all surfaces of chops!. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3-4 minutes!. Turn chops and grill for 3-4 minutes more or until chops are just done!. Serve with salsa!. If desired, garnish with basil sprigs!.
*Mustard Pork Chop Bake
6 loin pork chops, about 3/4-inch thick
Mustard Sauce
3/4 cup olive oil
1/2 cup red wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced chives or green onions
2 teaspoons dry tarragon
1/4 teaspoon black pepper
Arrange pork chops in a foil lined 15x10x1-inch jelly roll baking pan!. Combine mustard sauce ingredients; spread about 1 tablespoon on each chop!. Bake, uncovered, on upper rack of oven at 475° for 10 minutes!.
Turn chops over and spread with another tablespoon of sauce!. Continue to bake until well browned and no longer pink at the bone, about 10 minutes!.
*Pork chops with mustard & shallot sauce
olive oil
4 pork chops , fat cut off if you prefer
6 shallots , thinly sliced
2 tbsp red wine vinegar
a small glass of white wine
2 tbsp wholegrain mustard
3 tbsp low-fat crème fraiche
steamed green bean , to serve
Heat a little oil in a non-stick frying pan!. Season the chops then fry for about 4 minutes on each side and remove!. Tip the shallots into the pan and cook for about 5 minutes, keep warm!. Add the vinegar and reduce for a few more minutes then add the wine and cook for a couple of minutes!.
Stir in the mustard and crème fra?che and bubble away until thickened!. Serve with the pork chops and green beans
*Mustard Pork Chops
2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream
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
*Pork Chops with Mustard Bourbon Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Honey Brined Pork Chops with Creole Mustard Reduction Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Pork Medallions in Mustard-Green Peppercorn Cream Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Grilled Double-Cut Andouille Crusted Pork Chops with a Creole Mustard, Caramelized Onion Reduction Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
ENJOY :-)Www@FoodAQ@Com
boneless pork chops -- 3/4-inch thick
1 1/2 cup diced plum tomatoes
8 sun-dried tomato halves packed in oil -- drained & chopped
1/4 cup chopped fresh basil/1 tablespoon dried basil
1/4 teaspoon cayenne
2 tablespoons Dijon-style mustard
1 tablespoon honey
1 teaspoon minced garlic
Fresh basil sprigs (optional)
In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside!. In a small bowl combine mustard, honey and garlic!. Rub mustard mixture over all surfaces of chops!. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3-4 minutes!. Turn chops and grill for 3-4 minutes more or until chops are just done!. Serve with salsa!. If desired, garnish with basil sprigs!.
*Mustard Pork Chop Bake
6 loin pork chops, about 3/4-inch thick
Mustard Sauce
3/4 cup olive oil
1/2 cup red wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced chives or green onions
2 teaspoons dry tarragon
1/4 teaspoon black pepper
Arrange pork chops in a foil lined 15x10x1-inch jelly roll baking pan!. Combine mustard sauce ingredients; spread about 1 tablespoon on each chop!. Bake, uncovered, on upper rack of oven at 475° for 10 minutes!.
Turn chops over and spread with another tablespoon of sauce!. Continue to bake until well browned and no longer pink at the bone, about 10 minutes!.
*Pork chops with mustard & shallot sauce
olive oil
4 pork chops , fat cut off if you prefer
6 shallots , thinly sliced
2 tbsp red wine vinegar
a small glass of white wine
2 tbsp wholegrain mustard
3 tbsp low-fat crème fraiche
steamed green bean , to serve
Heat a little oil in a non-stick frying pan!. Season the chops then fry for about 4 minutes on each side and remove!. Tip the shallots into the pan and cook for about 5 minutes, keep warm!. Add the vinegar and reduce for a few more minutes then add the wine and cook for a couple of minutes!.
Stir in the mustard and crème fra?che and bubble away until thickened!. Serve with the pork chops and green beans
*Mustard Pork Chops
2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream
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
*Pork Chops with Mustard Bourbon Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Honey Brined Pork Chops with Creole Mustard Reduction Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Pork Medallions in Mustard-Green Peppercorn Cream Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
*Grilled Double-Cut Andouille Crusted Pork Chops with a Creole Mustard, Caramelized Onion Reduction Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
ENJOY :-)Www@FoodAQ@Com