Best Almond Pork Chops With Honey Mustard Recipes
ALMOND-CRUSTED PORK CHOPS WITH APPLES
My mom always cooked this dish in a heavy cast-iron skillet and every time she heated the pan, it had a fragrance of pure food history. In this recipe, take care to grind the almonds fine enough so they adhere as a crust.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F.
- To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs and almonds in a shallow dish and stir in the orange zest. Season the mixture and the pork chops with salt and pepper. In another dish, mix the mustard and eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
- Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
- To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.
HONEY MUSTARD DREAM DELIGHT PORK CHOPS
Double thick pork chops basted with three kinds of mustard, and cured with a dry rub for a day, and then glazed over with honey. Serve with grilled veggies, white wine, and pie a la mode for dessert!
Provided by Blues
Categories Main Dish Recipes Pork Pork Chop Recipes
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 65.6 g, Cholesterol 61.3 mg, Fat 17.9 g, Fiber 8.3 g, Protein 24.7 g, SaturatedFat 5.1 g, Sodium 654.9 mg, Sugar 48.1 g
PORK CHOPS IN A HONEY-MUSTARD SAUCE
Pork chops are a great economical cut and cook up quickly, making them ideal for busy weeknight meals. But turning out tender chops can be tricky. Browning them first, then finishing them in this tangy, slightly sweet sauce results in perfectly cooked chops. -Susan Bentley, Burlington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 411 calories, Fat 24g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 597mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 33g protein.
HONEY MUSTARD PORK CHOPS
Quick, easy, and tasty way to prepare pork chops inside or outside. Just skip skillet if using grill.
Provided by AuntE
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 18.1 g, Cholesterol 65.6 mg, Fat 14.2 g, Fiber 0.3 g, Protein 22.1 g, SaturatedFat 5.8 g, Sodium 149.8 mg, Sugar 17.6 g
SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER
A sweet-and-savory glaze elevates the humble pork chop to weeknight staple status, especially when paired with crisp-tender broccoli and roasty sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
- In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
- Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
- In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
- Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
- Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 4 g, Protein 44 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 19 g, TransFat 0 g
CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY
Here's what you need: boneless pork chop, French's® Creamy Yellow Mustard, honey, apple cider vinegar, kosher salt, freshly ground black pepper, McCormick® Paprika, large egg, milk, all purpose flour, McCormick® Garlic Powder, McCormick® Onion Powder, panko breadcrumbs, grapeseed oil, unsalted butter, shallot, white wine, chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, lemon juice, McCormick® Dried Parsley flakes, kosher salt, freshly ground black pepper, kale, shredded radicchio, dried cranberries, apple, grapeseed oil, apple cider vinegar, honey, lemon, red pepper flakes, kosher salt, freshly ground black pepper
Provided by Jordan Fitzpatrick
Categories Lunch
Yield 4 servings
Number Of Ingredients 36
Steps:
- Marinate the pork chops: Place the pork chops in a gallon-size ziplock bag. Add ½ cup French's Creamy Yellow Mustard, warmed honey, the apple cider vinegar, salt, pepper, and McCormick® Paprika. Massage through the bag until the pork chops are completely covered, then seal the bag and refrigerate for 2 hours.
- Make the honey mustard sauce: In a small saucepan, melt the butter over medium heat. Add the shallot and cook until fragrant and translucent, about 2 minutes. Deglaze the pot with the white wine, then whisk in the chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, and lemon juice. Simmer until thickened, 3-5 minutes. Remove the pot from the heat and stir in the McCormick® Dried Parsley flakes. Season with salt and pepper to taste.
- Make the crunchy green salad: In a large bowl, toss together the kale, radicchio, dried cranberries, and apple.
- In a small bowl, whisk together the grapeseed oil, apple cider vinegar, honey, lemon juice, and red pepper flakes.
- Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
- Cook the pork chops: In a shallow bowl, whisk together 1 egg, the milk, and the remaining tablespoon of French's® Creamy Yellow Mustard. In a separate shallow bowl, stir together the flour, McCormick® Garlic Powder, and McCormick® Onion Powder. Add the panko to a third shallow bowl.
- Dip the pork chops into the flour mixture, then the egg mixture, then into the panko, pressing the bread crumbs into both sides of the meat to coat completely.
- Heat the grapeseed oil in a medium high-walled skillet over medium heat until the temperature reaches 350°F (180°C). Working in batches to avoid overcrowding the pan, cook the pork chops until golden brown and the internal temperature reaches 145°F, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
- Serve the crispy pork chops with the honey mustard sauce and crunchy green salad alongside.
- Enjoy!
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Ingredients
To make almond pork chops with honey mustard recipes, you will need the following ingredients:Pork chops:
- 4 boneless pork chops, about 1 inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Almond coating:
- 1/2 cup sliced almonds
- 1/2 cup bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Honey mustard sauce:
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To make almond pork chops with honey mustard recipes, follow these simple steps:Step 1: Prepare the pork chops
Begin by seasoning the pork chops with salt and black pepper on both sides. Heat a large skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the seasoned pork chops and cook for 2-3 minutes on each side, until they are browned.Step 2: Prepare the almond coating
In a separate bowl, mix together the sliced almonds, bread crumbs, salt, and black pepper. Coat the browned pork chops with the almond mixture, pressing the coating onto the chops to ensure it sticks.Step 3: Cook the pork chops with the almond coating
Return the pork chops to the skillet and add another tablespoon of oil if needed. Cook for an additional 6-8 minutes, until the pork is fully cooked and the almond coating is golden brown and crispy.Step 4: Prepare the honey mustard sauce
While the pork chops are cooking, make the honey mustard sauce by whisking together the honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper in a small bowl.Step 5: Serve the dish
Once the pork chops are fully cooked and the almond coating is crispy, remove them from the skillet and serve hot with a drizzle of honey mustard sauce on top. Garnish with additional sliced almonds or fresh herbs, if desired.Variations
There are many different ways to customize almond pork chops with honey mustard recipes to suit your taste preferences. Here are a few ideas to get you started:- Swap out the pork chops for chicken breasts, turkey cutlets, or even fish fillets.
- Add extra seasonings to the almond coating, such as smoked paprika, cumin, or Italian seasoning.
- Make a creamy honey mustard sauce by whisking in some Greek yogurt or sour cream.
- Serve the almond pork chops with a side of roasted vegetables, mashed potatoes, or a crisp salad.