Time 22m Yield 4 Number Of Ingredients 8 Steps:
Heat coals or gas grill for direct heat. Mix all ingredients except pork in small bowl. Cover and grill pork 4 to 5 inches from medium heat 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink in center. Discard any remaining honey mixture.
Time 5h35m Yield 6 Number Of Ingredients 5 Steps:
Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours. Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade. Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.
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.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Mix all ingredients together except pork. Heat up grill and grill chops 4 to 5 inches from hot coals. Grill 10 to 12 minutes or until pork is no longer pink. Brush occasionally with sauce. Discard sauce after grilling.
Time 20m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag; add pork chops. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.
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!
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
For the honey-mustard glaze:. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the honey and Dijon mustard and bring it to a boil. Remove from heat. Season with salt and pepper to taste. For the grilled pork chops:. Preheat the grill to medium-high. Sprinkle the pork chops with salt and pepper and drizzle with olive oil. Place the pork chops on the grill. Grill until cooked through, about 6 minutes per side. Place the pork chops on a serving platter and brush them with the honey-mustard glaze.
Time 20m Yield 4 servings. Number Of Ingredients 5 Steps:
For marinade, in a small bowl, mix first four ingredients. Place pork chops and 2/3 cup marinade in a large resealable plastic bag; seal bag and turn to coat. Reserve remaining marinade; cover and refrigerate with pork 8 hours or overnight., Place chops on a lightly oiled grill rack over medium heat; discard remaining marinade in bag. Grill chops, covered, until a thermometer reads 145°, 4-6 minutes per side, basting with reserved marinade during the last 3 minutes. Let stand 5 minutes before serving.
