Best 9 Pork Chops With Mustard Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Discover a Symphony of Flavors: Pork Chops with Mustard Crust and Accompanying Recipes**

Prepare to tantalize your taste buds with a culinary masterpiece – pork chops elevated to a new level of deliciousness with a tantalizing mustard crust. This delectable main course is not to be missed, boasting a crispy, golden crust that yields to a tender and juicy pork chop, infused with the piquant tang of mustard. Served alongside a medley of complementary recipes, this pork chop experience promises a symphony of flavors that will leave you craving more.

**Pork Chops with Mustard Crust:**

The star of the show, these pork chops are transformed into culinary art with a coating of Dijon mustard, breadcrumbs, and herbs, creating a delightful textural contrast between the crispy crust and succulent meat.

**Roasted Vegetables:**

A vibrant array of roasted vegetables, including carrots, parsnips, and Brussels sprouts, adds a colorful and nutritious complement to the pork chops, bringing a medley of earthy sweetness and roasted goodness.

**Mashed Potatoes:**

Creamy and comforting mashed potatoes provide a classic accompaniment, their velvety texture and subtle buttery flavor creating a harmonious balance with the bold flavors of the pork chops and roasted vegetables.

**Apple Compote:**

A sweet and tangy apple compote adds a fruity dimension to the meal, its vibrant red color adding visual appeal and its sweet-tart flavor providing a refreshing contrast to the savory elements.

Get ready to embark on a culinary journey with this collection of recipes, where each dish harmonizes to create a symphony of flavors that will leave your taste buds singing.

Let's cook with our recipes!

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

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.

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

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-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.

PRETZEL-MUSTARD-CRUSTED PORK TENDERLOIN SLIDERS



Pretzel-Mustard-Crusted Pork Tenderloin Sliders image

Mustard and pretzels make a crispy, salty breading for pounded pork tenderloin. These are a great game-day snack paired with a cold beer.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 cups pretzel crackers, finely crushed (1 1/4 cups crushed pretzels)
1/2 cup whole-wheat or all-purpose flour
Flaky sea salt, such as Maldon
2 large eggs
1 tablespoon Dijon mustard
1/3 cup mayonnaise
3 tablespoons chopped bread-and-butter pickles, plus 24 whole slices
1 tablespoon prepared horseradish
2 teaspoons hot sauce
1 small pork tenderloin (about 1 pound)
Vegetable oil, for frying
12 slider rolls
Iceberg lettuce leaves, for garnish

Steps:

  • PREPARE THE BREADING: Stir the pretzel crumbs, flour, and 1 teaspoon salt together in a 9 by 13-inch baking dish. Whisk the eggs and mustard in a medium bowl.
  • MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.
  • BREAD THE PORK: Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick. Lay the pieces between sheets of plastic wrap and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick. Press both sides of the pork into the pretzel flour, then dip each piece into the beaten eggs and again in the pretzel flour, until generously coated.
  • FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375 degrees F). Line a plate with paper towels. Shallow-fry half of the pork cutlets until golden brown on each side, about 2 minutes per side. Transfer to the prepared plate to drain. Season generously with salt. Repeat with the remaining cutlets.
  • SERVE: Toast the rolls if desired and put a pork cutlet on each roll. Top each piece of pork with 1 rounded teaspoon sauce, 2 pickle slices, and a piece of lettuce.

MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD



Mustard-Crusted Pork Chops with Asparagus-Potato Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound red-skinned potatoes, cut into 1/2-inch pieces
Kosher salt
1 small bunch asparagus, trimmed and cut into 1/2-inch pieces
3 tablespoons breadcrumbs
2 tablespoons chopped fresh tarragon
4 boneless center-cut pork chops (3/4 inch thick, 1 1/4 pounds total)
Freshly ground pepper
1 teaspoon paprika
2 tablespoons whole-grain mustard
3 tablespoons vegetable oil
1/4 cup fat-free sour cream
2 tablespoons white wine vinegar
1/2 cup torn fresh basil

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
  • Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
  • Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
  • Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.

Nutrition Facts : Calories 533 calorie, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 86 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 34 grams

ROAST PORK CHOPS WITH MUSTARD-SEED CRUST



Roast Pork Chops With Mustard-Seed Crust image

Provided by Molly O'Neill

Categories     main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
1 teaspoon sugar
2 tablespoons olive oil
2 shallots, finely chopped
2 tablespoons apple-cider vinegar
1 teaspoon kosher salt, plus more to taste
1 5-pound rack of pork chops, trimmed of excess fat
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees. In the container of a blender, combine the yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, vinegar and 1 teaspoon of salt. Blend until the mixture forms a fairly smooth paste. Set aside.
  • Sprinkle the rack of chops with salt and pepper and place it on a rack in a roasting pan. Using your hands, thoroughly cover the meat with the paste. Transfer to the oven and roast for 15 minutes. Lower the heat to 375 degrees. Continue to roast until the pork is just very lightly pink when pierced with a knife at the thickest part of a center chop, about 1 hour. Serve with mango-and-mustard chutney (see recipe).

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 12 grams, Sodium 525 milligrams, Sugar 3 grams, TransFat 0 grams

DOUBLE MUSTARD CRUSTED PORK ROAST WITH JUS



Double Mustard Crusted Pork Roast with Jus image

Provided by Guy Fieri

Categories     main-dish

Time 8h40m

Yield 6 servings

Number Of Ingredients 16

1/2 cup stone-ground mustard
1/2 cup Dijon mustard
1 1/2 tablespoons soy sauce
1 tablespoon black pepper, freshly cracked
1 tablespoon chopped fresh thyme leaves
10 garlic cloves, roughly chopped
1 (4 to 5 pound) bone-in pork loin roast
1 fennel bulb, trimmed and sliced into 1-inch pieces
1 large yellow onion, peeled and sliced into 1-inch rounds
2 large carrots, cut into large pieces
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 cups panko bread crumbs
1 cup vermouth
3/4 cup chicken stock
1 tablespoon unsalted butter

Steps:

  • In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
  • Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
  • Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
  • Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.

Tips:

  • To ensure the best results, select high-quality pork chops that are at least 1 inch thick and have a good amount of marbling.
  • Make sure the pork chops are at room temperature before cooking to promote even cooking.
  • Use a well-seasoned cast iron skillet or grill pan for the best sear.
  • Don't overcrowd the skillet when searing the pork chops, as this will prevent them from getting a good crust.
  • Cook the pork chops over medium-high heat for 2-3 minutes per side, or until a nice crust has formed.
  • Reduce the heat to medium-low and continue cooking the pork chops for an additional 8-10 minutes, or until they reach an internal temperature of 145°F.
  • Remove the pork chops from the skillet and let them rest for a few minutes before serving.
  • For the mustard crust, combine Dijon mustard, Panko breadcrumbs, chopped parsley, garlic powder, onion powder, and salt and pepper to taste.
  • Press the mustard crust mixture onto the cooked pork chops and broil them for 2-3 minutes, or until the crust is golden brown.

Conclusion:

Pork chops with mustard crust is a classic dish that is easy to make and always a crowd-pleaser. By following these tips, you can ensure that your pork chops turn out tender, juicy, and flavorful every time. The mustard crust adds a delicious and tangy flavor that takes this dish to the next level. Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Related Topics