How To make Honey Mustard Pork Scallopini
4 boneless pork chops -- trimmed
2 tbsp honey
2 tbsp spicy brown mustard
1/3 c crushed butter-flavored crackers
1/3 c dry bread crumbs
1 tbsp vegetable oil
1 tbsp butter or margarine
Flatten pork chops to 1/8-inch thickness. Combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat. In a skillet, heat oil and butter. Fry pork for 2-3 minutes on each side or until crisp and juice run clear.
How To make Honey Mustard Pork Scallopini's Videos
Old School Italian Pork Chops With Cherry Peppers
This braised pork chop recipe with cherry peppers (vinegar peppers) and garlic in a vinegar and white wine sauce is super flavorful and really easy to make. Cherry peppers aren't that spicy, but they have such a uniquely delicious flavor. Cherry peppers are the perfect match for pork chops.
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Pork Chops With Vinegar Peppers Ingredients:
-(6) 1 thick bone in pork chops
-4 cloves garlic
-4 large cherry peppers
-1/4 cup parsley
-3/4 cup dry white wine
-3/4 cup low sodium chicken stock
-1/4 cup vinegar from cherry peppers
-1 tsp kosher salt
-1/2 tsp black pepper
-1/4 cup olive oil
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Quick & Easy Autumn Comfort Food | Pork Chops with Creamy Mustard Sauce
These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook - they're ready in about 15 minutes.
This simple recipe makes a great weekday Autumn dinner.
Free printable recipe is available on our site:
Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (½ cup) double (heavy) cream
1 dash (about ⅛ tsp) Worcestershire sauce
To serve:
2 tbsp freshly chopped parsley
Freshly ground black pepper
Instructions
1. Preheat the oven to 175C/350C.
2. Place the pork chops on a plate and sprinkle on the salt and pepper.
3. Heat the oil in a large pan over a high heat.
4. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
5. Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
6. Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan.
7. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
8. Stir in the mustard, then stir in the cream and Worcestershire sauce.
9. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
10. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
11. Divide the rested pork between plates and pour over the sauce.
12. Sprinkle with parsley and black pepper and serve.
Notes
#Autumn #Recipe #ComfortFood
Pork Chops in a Garlic Cream Sauce
Orzo wrapped in an ultra-creamy baked feta sauce – this truly is what easy dinners are made of! Chris x
???? More recipes like this in my brand new cookbook 'Comfy' Oct 26th October. Pre-order HERE:
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Professional Chef's Best Pork Tenderloin Recipe! (with BACON)
Wrapped in bacon, this pork tenderloin sprinkled with herbs is a quick, easy and delicious dish. You can follow-up this with Chef Michael's Bacon Whisky Jam (
Chef Michael Smith's recipe directions are below in the description.
INGREDIENTS
1 lb(s) pork tenderloin
3-4 slices of bacon
½ tsp salt
1 Tbsp brown sugar (or your favourite sweet)
1 tsp herb or spice, dried thyme, fresh rosemary or ground cinnamon
1 Tbsp any mustard
lots of freshly cracked black pepper
DIRECTIONS
1. Preheat your oven to 500ºF. Turn on your convection fan if you have one. Line a baking tray with parchment paper.
2. Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place. In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook. Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside. Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray. Grind some more pepper over and bake to an internal temperature of 145ºF, about 20 minutes. Slice, serve and share!
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Perfect Pork Chops | Jamie Oliver
Jamie Oliver shows you how to make a perfect pork chop. It's juicy, tender and marinated in delicious herbs. It's so easy, give it a go and you won't be disappointed.
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Links from the video:
How To - Best Bloody Mary
How to Cook Perfect Roast Beef | Jamie Oliver
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For more nutrition info, click here:
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Pork Chops with Mustard and Capers
Recipe from Diana Henry's 'Simple'.
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