Best Thick Cut Mustard Marinated Pork Chops With Caramelized Red Onions Recipes

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PORK CHOPS WITH CARAMELIZED ONIONS



Pork Chops with Caramelized Onions image

The sweet caramelized onions complement the seasoned pork chops.

Provided by Land O'Lakes

Categories     Onion     Pork chop     Main Course     Savory     Cooking     Pork     Meat, poultry, and seafood     Vegetable

Yield 4 servings

Number Of Ingredients 7

1/4 cup Land O Lakes® Butter
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
3 medium onions, thinly sliced
1/2 teaspoon dried rosemary *
2 teaspoons finely chopped fresh garlic

Steps:

  • Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 8-10 minutes or until browned. Season with salt and pepper. Remove chops to serving platter. Keep warm.
  • Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, 8-10 minutes or until onions are caramelized. Stir in garlic; continue cooking 2-3 minutes or until garlic is softened.
  • Return chops to pan; continue cooking 4-5 minutes or until pork reaches at least 145°F and is no longer pink.

Nutrition Facts : Calories 300 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 95 milligrams, Sodium 350 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Sugar grams, Protein 23 grams

PORK CHOPS WITH MUSTARD SAUCE



Pork Chops with Mustard Sauce image

An easy Pork Chops with Mustard Sauce recipe

Categories     Mustard     Pork     Bake     Quick & Easy     Dinner     Meat     Pork Chop     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

THICK PORK CHOPS WITH SPICED APPLES AND RAISINS



Thick Pork Chops with Spiced Apples and Raisins image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 20

1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Sea salt and freshly ground black pepper
1/2 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
  • Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
  • While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA



Grilled Thick Cut Pork Chops with Summer Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Number Of Ingredients 13

Vegetable oil, for grill grate
Kosher salt
1 tablespoon chili powder
1 tablespoon packed light brown sugar
1 teaspoon ground cinnamon
4, 1 1/2-inches thick double-cut bone-in pork loin chops (about 1 pound each)
2 large ripe peaches, quartered and pit removed
1 tablespoon vegetable oil
1/2 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
Finely grated zest and juice of 1 lime
1 tablespoon chopped fresh herbs, such as chives, parsley, or mint)
Kosher salt and freshly ground pepper

Steps:

  • 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
  • 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
  • 3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.

Nutrition Facts : Calories 662, Fat 34.5 grams, SaturatedFat 10.5 grams, Cholesterol 232 milligrams, Sodium 327 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 71 grams

EASY CARAMELIZED ONION PORK CHOPS



Easy Caramelized Onion Pork Chops image

Caramelized onions give the flavor to these easy to make pork chops - yummy! Great with parsley potatoes!

Provided by Pamela Newland

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 (4 ounce) pork loin chops, 1/2 inch thick
3 teaspoons seasoning salt
2 teaspoons ground black pepper
1 onion, cut into strips
1 cup water

Steps:

  • Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
  • In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
  • Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 4 g, Fat 3.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 691.5 mg, Sugar 1.2 g

MUSTARD MARINATED PORK CHOPS



Mustard Marinated Pork Chops image

Make and share this Mustard Marinated Pork Chops recipe from Food.com.

Provided by AniMouse

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless pork chops
2 -3 tablespoons olive oil
2 -3 tablespoons apple cider vinegar
2 -3 tablespoons spicy brown mustard or 2 -3 tablespoons Dijon mustard
2 -3 tablespoons soy sauce
1 tablespoon frank's hot sauce
1 tablespoon garlic, minced
salt and pepper, to taste

Steps:

  • Put chops in ziploc bag and add all except salt and pepper.
  • Refrigerate chops in fridge for at least 2 hrs or overnight.
  • Heat 2 T evoo in lrg pan and heat over medium-high.
  • Salt and pepper both sides of chops and place in pan.
  • Cover with lid and cook 5 minute Flip them to sear for 5 min more, covered.
  • Remove pork to place and tent foil for 5 min to lock in the juices.

Nutrition Facts : Calories 361.9, Fat 19.9, SaturatedFat 5.5, Cholesterol 124, Sodium 770.7, Carbohydrate 1.7, Fiber 0.4, Sugar 0.3, Protein 41.3

THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS



THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS image

Categories     Pork

Number Of Ingredients 15

Ingredients
For the Chops:
•4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
•1/4 cup olive oil
•2 to 3 tablespoons Dijon mustard
•Salt
•Freshly ground black pepper
•Leaves from a few sprigs fresh thyme
For the onions:
•3 tablespoons vegetable oil
•2 medium red onions, thinly sliced
•1 tablespoon honey
•1 tablespoon balsamic vinegar
•Kosher salt
•Freshly ground black pepper

Steps:

  • Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking. Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper. Serve chops with little heap of onions.

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