Best 14 Mustard Coated Pork Chops And Onions Recipes

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**Mustard-Coated Pork Chops and Onions: A Savory Delight for Pork Lovers**

Mustard-coated pork chops and onions is a classic dish that tantalizes taste buds with its perfect blend of flavors. The pork chops are coated in a flavorful mustard sauce, then pan-fried until golden brown and tender. The onions add a sweet and caramelized flavor that perfectly complements the savory pork. This dish is simple to prepare and can be served with a variety of sides, making it a versatile and satisfying meal.

The article includes three variations of the mustard-coated pork chops and onions recipe, each offering a unique twist on the classic dish:

* **Classic Mustard-Coated Pork Chops and Onions:** This recipe follows the traditional method of coating pork chops in a tangy mustard sauce and pan-frying them until perfectly cooked.

* **Honey Mustard-Coated Pork Chops and Onions:** This variation adds a touch of sweetness to the dish with the use of honey in the mustard sauce. The result is a delightful balance of sweet and savory flavors.

* **Dijon Mustard-Coated Pork Chops and Onions:** For a bolder and more robust flavor, this recipe uses Dijon mustard in the sauce. The Dijon mustard adds a spicy kick that elevates the dish to a new level of deliciousness.

Whether you prefer the classic flavor of the original recipe or want to explore the sweet and spicy variations, this article has a mustard-coated pork chops and onions recipe to satisfy every taste.

Here are our top 14 tried and tested recipes!

MAPLE-MUSTARD GLAZED PORK CHOPS



Maple-Mustard Glazed Pork Chops image

Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!

Provided by Shannon :)

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 6h22m

Yield 4

Number Of Ingredients 8

¼ cup lightly packed brown sugar
1 tablespoon fresh-ground black pepper
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
4 (6 ounce) boneless pork loin chops
¼ cup pure maple syrup
2 tablespoons spicy brown mustard

Steps:

  • Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
  • Place oven rack in it's highest position. Set oven to Broil.
  • Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.

Nutrition Facts : Calories 335.4 calories, Carbohydrate 24.3 g, Cholesterol 97.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 38.3 g, SaturatedFat 2.9 g, Sodium 454.6 mg, Sugar 20.8 g

MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS



Mustard-Crusted Pork Chops with Roasted Apples and Onions image

I love a thick cut pork chop and find that giving it a good long sear before flipping it and packing on a buttery flavorful crust makes for a warming weeknight dinner. The apples and onions are a classic pair and roast away while you focus on getting you chops browned and cooked to juicy perfection.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 Gala apples, cored and cut into 1/2-inch-thick wedges
1 medium red onion, cut into 1/2-inch-thick wedges
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
4 tablespoon unsalted butter, melted
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
Four 1- to 1 1/4-inch-thick bone-in pork rib chops (about 12 ounces each)
1 bunch rainbow Swiss chard, stems cut into 1/2-inch pieces, leaves cut into 2-inch pieces
1/4 cup low-sodium chicken broth
1 tablespoon apple cider vinegar

Steps:

  • Position oven racks in the upper and lower third of the oven and preheat to 450 degrees F.
  • Toss the apples and onion in a large bowl with 2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread into an even layer on a rimmed baking sheet. Roast on the lower oven rack until tender and caramelized, 25 to 30 minutes.
  • Meanwhile, toss together the panko, butter, whole-grain mustard, Dijon, thyme and a few grinds of pepper in a medium bowl until well combined (the breadcrumbs should hold together when squeezed). Season the pork chops generously on both sides with salt and pepper.
  • Heat 2 tablespoons of oil in a large saute pan over medium-high heat until shimmering and very hot. Add the pork chops and cook, undisturbed, until well browned, 4 to 5 minutes. Flip the chops, then press some of the mustard-panko mixture onto the top of each chop. Transfer the saute pan to the upper rack of the oven and roast until the panko is browned and the pork reaches an internal temperature of 145 degrees F, 6 to 8 minutes more.
  • Heat the remaining 1 tablespoon oil in another large saute pan over medium-high heat. Add the Swiss chard stems, a pinch of salt and a few grinds of pepper. Cook, stirring, until crisp-tender, about 2 minutes. Add the chard leaves and chicken broth and continue to cook, stirring, until the chard is wilted and the broth has almost completely evaporated, 2 to 3 minutes more. Stir in the vinegar, then season with salt and pepper.
  • Divide the pork chops, apples and chard among 4 dinner plates. Spoon any pan juices from the chard over the vegetables and serve warm.

PORK CHOPS WITH ONIONS



Pork Chops with Onions image

This simple dish is a great one to share with friends and family. -Taste of Home

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

6 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium sweet onions, sliced and separated into rings
1 cup reduced-sodium beef broth
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 433mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

BAKED MUSTARD-COATED PORK CHOPS



Baked Mustard-Coated Pork Chops image

The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4

2 slices white sandwich bread
Coarse salt and ground pepper
4 boneless pork loin chops (6 ounces each)
1 teaspoon horseradish mustard

Steps:

  • Preheat oven to 450 degrees. In a food processor, pulse bread with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper until coarse crumbs form.
  • Season pork loin chops on both sides with salt and pepper; place on a baking sheet. Spread top of each chop with horseradish mustard; sprinkle with breadcrumbs, patting in gently. Bake until crust is golden and an instant-read thermometer inserted into pork registers 150 degrees, 7 to 10 minutes.

Nutrition Facts : Calories 342 g, Fat 17 g, Protein 37 g

MUSTARD PORK CHOPS



Mustard Pork Chops image

Baked mustard pork chops are a delicious meal to make any day of the week.

Provided by Stephanie Manley

Categories     Main Course

Time 40m

Number Of Ingredients 4

1 cup all-purpose flour
1 teaspoon seasoned salt
2 tablespoons prepared yellow or brown mustard
1 pound pork chops

Steps:

  • Preheat the oven to 350°F. Grease a baking sheet.
  • Combine the flour and seasoned salt in a small bowl.
  • Spread 1 teaspoon of mustard on one side on the pork chop, and dredge in flour.
  • Spread 1 teaspoon of mustard on the other side, and dredge. Continue until all chops are covered.
  • Place the dredged pork chops on the baking sheet.
  • Bake for 30 to 45 minutes, or until brown and crispy.
  • Serve with mashed potatoes and peas or your favorite side dishes.

Nutrition Facts : Calories 294 kcal, Carbohydrate 24 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 75 mg, Sodium 721 mg, Fiber 1 g, ServingSize 1 serving

THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS



Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions image

Provided by Dave Lieberman

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

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
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper

Steps:

  • Chops: 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.
  • Onions: 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.

ONION-DIJON PORK CHOPS



Onion-Dijon Pork Chops image

Coated in a flavorful sauce, these chops are cooked to tender perfection. Serve with rice and carrots for a full meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup thinly sliced red onion
1/4 cup water
1/4 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons honey Dijon mustard

Steps:

  • Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

PORK CHOPS WITH MUSTARD CRUST



Pork Chops with Mustard Crust image

Categories     Mustard     Bake     Broil     Pork Chop     Parsley     Bon Appétit

Yield Serves 4

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter, melted
2 tablespoons chopped fresh parsley
3 tablespoons prepared hot English mustard (such as Colman's)
2 cups fresh breadcrumbs from French bread
4 6- to 8-ounce center-cut pork chops (each about 3/4 inch thick)

Steps:

  • Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Mix melted butter, parsley and 2 tablespoons mustard in medium bowl. Mix breadcrumbs.
  • Spread remaining 1 tablespoon mustard on both sides of pork chops. Sprinkle pork chops with salt and pepper. Arrange in prepared roasting pan.
  • Press 1/4 of breadcrumb mixture atop each pork chop. Bake pork chops until cooked through, about 35 minutes.
  • Preheat broiler. Broil pork chops, crust side up, until golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

MUSTARD-CRUSTED PORK CHOPS



Mustard-Crusted Pork Chops image

A family favorite! Use fresh breadcrumbs only for this, and the amounts can be cut in half for 4 porkchops. The garlic powder or fresh garlic can be omited if desired. I sprinkle powdered meat tenderizer on my chops, cover and refrigerate about 4-5 hours before using for this recipe (or any pork chop recipe) you can do this up to 24 hours in advance even... your chops with be melt in your mouth tender!

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 8 pork chops

Number Of Ingredients 8

1/4 cup melted butter
1/4 cup chopped fresh parsley (or use 1 teaspoon dried parsley flakes)
1/2 teaspoon garlic powder or 1 tablespoon finely minced fresh garlic
6 tablespoons favorite prepared mustard (I use honey mustard for this)
4 cups fresh breadcrumbs
7 -8 center-cut pork chops (about 3/4-inch thick)
seasoning salt
pepper (can use regular table salt in place of seasoning salt)

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
  • Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
  • Arrange in roasting pan.
  • Press about 1/4-cup of the breadcrumb mixture on top of each chop.
  • Bake pork chops until cooked through (about 30-35 minutes).
  • Preheat the broiler.
  • Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
  • Serve immediately.

CROCK POT ONIONY PORK CHOPS WITH CREAMY MUSTARD SAUCE



Crock Pot Oniony Pork Chops With Creamy Mustard Sauce image

Make and share this Crock Pot Oniony Pork Chops With Creamy Mustard Sauce recipe from Food.com.

Provided by Lennie

Categories     Pork

Time 5h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
4 -6 pork chops, 1-inch thick
2 onions, thinly sliced
4 garlic cloves, minced
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 tablespoon cider vinegar
1/2 cup white wine
2 tablespoons Dijon mustard
1/2 cup whipping cream

Steps:

  • In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
  • In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
  • Add flour and cook, stirring, for 1 minute.
  • Add vinegar and wine and cook until thickened.
  • Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
  • Remove pork chops from slow cooker and place on a warmed platter.
  • Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

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.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

MUSTARD-GLAZED PORK CHOPS



Mustard-Glazed Pork Chops image

"When I was a child, one of my girlfriends would occasionally invite me to dinner, and her mother made the most delicious barbecue sauce containing mustard. I finally asked for the recipe," writes Jeri-Lynn Sandusky of Georgetown, Texas.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1/2 cup packed brown sugar
1/3 cup Dijon mustard
5 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon ground mustard
6 bone-in pork loin chops (6 ounces each)

Steps:

  • In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened., Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.

Nutrition Facts : Calories 258 calories, Fat 9g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 397mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

HONEY MUSTARD PORK CHOPS



Honey Mustard Pork Chops image

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

¼ cup honey
2 tablespoons prepared yellow mustard
1 tablespoon butter
1 ½ pounds center-cut boneless pork chops - 1/2-inch thick
garlic powder, or to taste

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

MUSTARD-COATED PORK CHOPS AND ONIONS



Mustard-Coated Pork Chops and Onions image

Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

2 teaspoons olive oil, plus more for grill
2 large red onions, each sliced crosswise into 4 rounds
1 tablespoon white balsamic vinegar
5 tablespoons whole-grain Dijon mustard
Coarse salt and ground pepper
2 pounds boneless pork loin, sliced into 8 equal pieces

Steps:

  • Heat grill to medium; lightly oil grates. Coat onion slices with 2 teaspoons oil. Place on grill. Cover; cook, turning once, until slices are charred in spots, 6 to 8 minutes. Transfer to a piece of foil; return foil with onions to grill. Cover, and continue cooking until tender, 10 to 12 minutes more.
  • Transfer onions to a bowl. Toss with vinegar and 2 tablespoons mustard; season with salt and pepper. Cover to keep warm.
  • Coat pork with 2 tablespoons mustard; season with salt and pepper. Place on grill. Cover; cook, turning when grill marks are visible, until meat is no longer pink in the middle, 6 to 10 minutes. Brush with remaining tablespoon mustard. Serve with grilled onions.

Nutrition Facts : Calories 399 g, Fat 17 g, Fiber 1 g, Protein 52 g

Tips:

  • Choose the Right Pork Chops: Select pork chops that are at least 1-inch thick and have a good amount of marbling. This will ensure that they stay juicy and flavorful during cooking.
  • Use a Good Quality Mustard: The type of mustard you use will have a big impact on the flavor of the dish. Choose a mustard that you enjoy the taste of, such as Dijon, yellow, or brown mustard.
  • Don't Overcook the Pork Chops: Pork chops are best cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking will make them dry and tough.
  • Serve Immediately: Mustard-coated pork chops are best served immediately after they are cooked. The sauce will thicken as it cools, so don't let them sit for too long before serving.

Conclusion:

Mustard-coated pork chops and onions is a classic dish that is easy to make and always a crowd-pleaser. The pork chops are juicy and flavorful, and the mustard sauce is tangy and delicious. This dish is perfect for a weeknight meal or a special occasion. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

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