ron skillet.
Pat dry pork chops and generously season with salt
Mix honey and mustard together in a bowl until
nough to hold all 4 pork chops plus a few inches of
You will also need 1 Reynolds large oven bag.
Preheat oven to 350\u00b0.
Shake flour in oven bag.
Place in a 13 x 9 x 2-inch baking pan.
Add orange juice, honey and mustard to bag.
Squeeze bag to blend ingredients.
Sprinkle pork chops with basil and seasoned salt; place in bag.
Place carrot and apple slices in bag around pork chops.
Close bag with nylon tie; cut 6 (1/2-inch) slits in top.
Bake until pork chops are tender, 35 to 40 minutes.
Let stand in bag 5 minutes.
Makes 4 servings.
In large bwl cmbine coup, wine, honey-mustard, minced garlic, little salt and mix well.
place pork chops, sprinkled with a bit of pepper, in a sprayed 5 qt (5L) crockpot and spoon mixture over chops.
cover and cook on low for 5-6 hours.
to serve- lift from crockpot, stir sauce to mix well and serve with chops.
I am serving over egg noodles.
optonal: to serve with potatoes- cut up into quarters-3 potatoes and place in slow cooker before adding pork chops. mmmmmm.
Melt butter.
Pour into shallow baking dish.
Preheat oven to 350\u00b0.
Mix juice, honey and mustard in small bowl.
Sprinkle chops with salt.
Place in dish.
Arrange carrots and potatoes around chops.
Pour honey-mustard mixture over all. Bake 35 to 40 minutes or until chops are tender.
Preheat oven to 350\u00b0.
Mix approximately 4 tablespoons Gulden's mustard with brown sugar (enough to change color of mustard or to your taste).
Line baking pan with foil.
Coat both sides of pork chops with mustard/sugar mixture.
Place chops in baking pan and cover with foil (to keep moisture in).
Bake for 45 minutes (depending on thickness of pork chops, may need to adjust time).
Combine all ingredients, except pork chops. Grill over medium heat for about 20 minutes, brushing with the honey mixture each time you turn them.
In a bowl combine all marinade ingredients, adjusting to suit taste.
Prick the chops all over with a fork, and place in a shallow glass dish.
Pour the marinade over the chops and turn to coat well.
Cover and refrigerate for 24 hours, or overnight (turning the pork chops occasionally to make certain that it gets marinated evenly).
When ready to grill, discard the marinade.
On a medium-high heat, grill the chops on both sides for about 6-8 minutes on each side, or until the chops are done.
Combine the pork, oil, honey and Dijonnaise in large bowl and season to taste.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook the pork until desired doneness.
Place the salad leaves and pear in a medium bowl; toss gently to combine.
Serve the pork with the salad.
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.
prayed with nonstick spray, cook pork chops over medium-high heat until
n small bowl or cup: mustard, honey, vinegar, and pepper.
Transfer
Place pork chops in flat baking dish.
Combine orange juice, lemon juice, honey, dry mustard, light salt, pepper, allspice, ginger and nutmeg.
Mix well.
Pour over pork chops and marinate several hours, turning once or twice.
Place pork chops and sauce in broiler about 6-inches from heat, basting frequently with sauce. Cook 15 minutes on each side until well done.
he oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce
Combine first three ingredients.
Spread mustard evenly on both sides of pork chops and sprinkle with salt mixture.
Place flour in a shallow dish; dredge chops in flour.
Cook pork chops in hot oil in a large skillet over medium high heat 2-3 minutes on each side, or until golden brown.
Drain on paper towels, and serve immediately.
Preheat oven to 325\u00b0.
Place pork chops in a shallow 2-quart baking dish.
Mix honey, salt, vinegar and mustard.
Pour over pork chops.
Top with apples and raisins.
Sprinkle sugar over all.
Bake, uncovered, for 1 hour.
Baste twice during cooking.
In a large resealable bag, combine honey, vinegar, vanilla, paprika, dry mustard, pepper, salt and water. Add pork chops. Seal and marinate in refrigerator for 2 hours.
Panfry pork chops in oil over medium heat until golden brown and no longer pink in center.
Rub both sides of pork chops with mustard. Season. Heat oil in a
ombine honey, garlic and mustard in a large bowl; add pork. Toss pork in