Time 8h25m Yield 4 Number Of Ingredients 5 Steps:
Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate. Remove pork chops from marinade and discard bag and marinade. Preheat grill for medium heat and lightly oil the grate. Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.
Time 50m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork. Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 35m Yield 4 Number Of Ingredients 11 Steps:
Add stock, return chops to pan, cover and cook: Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes. Remove chops, add remaining wine, reduce: Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat. Heat a grill pan or griddle over medium-high heat. Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
Time 30m Yield 6 servings. Number Of Ingredients 4 Steps:
Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.
Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
Heat oven to 375°F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min. Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops, 1 at a time, turning to evenly coat both sides of chop. Place in center of foil-lined 15x10x1-inch pan sprayed with cooking spray; surround with potatoes. Bake 25 to 30 min. or until chops are done (145°F) and potatoes are tender. Remove from oven. Let stand 3 min. before serving with the carrots.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.
Time 35m Yield 4 servings Number Of Ingredients 10 Steps:
Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly. Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes. Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Time 27m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees. Spread dijon on chops. Sprinkle rosemary, salt and pepper. Turn to other side and repeat. Place breadcrumbs on shallow dish. Coat chops on both sides in crumbs. Heat skillet on medium high heat. Drizzle small amount of olive oil. Heat. Brown chops for a couple of minutes on each side. Place chops in oven. Cook for 20 minutes.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Heat oil in a large nonstick pan over med high heat. Add a light coating of salt and pepper to pork chops. Add pork chops to pan, cook until browned on each side (approx. 4 min each side). Remove pork chops from pan and set aside. Add honey, mustard and wine to pan. Bring to a low boil for 2 minutes. Put pork chops back into pan with sauce. Reduce heat, simmer for 5 minutes. Turn pork, simmer another 5 minutes, or until pork is cooked and no longer pink. Serve pork chops with sauce drizzled on top.
Time 30m Yield 8 servings Number Of Ingredients 11 Steps:
Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight. Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside. Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.
Time 40m Yield 4 servings Number Of Ingredients 4 Steps:
Heat oven to 425°F. Mix coating mix and rosemary in shallow dish. Spread chops with mustard. Coat both sides of each chop with coating mixture. Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.
