Creamy Dijon Sauce

Recipe here 

Honey Mustard Pretzel Crusted Pork Chops with Polenta

 Recipe 

Best Pork Chops

• 4 Large Pork Chops about 1 Inch Thick, Bone In
• 1 Box of Oven Fry for Pork made by Kraft Foods
• 2 Eggs
• 4 Tablespoons of Butter
• 2 T of Honey
• 1 T of Yellow Mustard
• 1 T of Vinegar, I used Red Wine Vinegar
• 3 to 4 T Fresh Parsley, Minced
• 1 teaspoon Paprika

Time to get cooking. There are a few important steps you need to remember to do.

1. Let the pork chops sit out for about 30 minutes before prepping them.
2. Let the eggs sit out for about 30 minutes after whisking them.
3. Dry the pork chops really well on all sides with paper towels.
4. Set yourself up a breading area with the egg, oven fry, chops and an empty plate to make it easy on yourself.

Bread the chops:

1. Dip a chop in the egg mixture making sure to coat all sides.
2. Then press the chop down into the oven fry, turn to get all the edges and opposite sides.
3. Place chops on plate while you do the remaining chops.
4. Prepare a baking sheet with foil and non stick spray and place the chops on the sheet while heating the oven to 375 to 400 degrees depending on how hot your oven gets.
5. Then sprinkle a little bit of the oven fry on top of the chops with a pat of butter on top of each chop.
6. My oven runs pretty hot so I baked these for about 20 minutes before they were done.
While the chops bake, prepare the honey mustard glaze by whisking together the honey, vinegar, mustard, half the parsley and paprika.
Remove the chops from the oven, turn off the oven, drizzle the chops with the honey mustard glaze and place the sheet pan back in the oven (that is turned off) for about 5 to 7 minutes  so the glaze bakes on. Reserve the remaining glaze for dipping.
Remove the chops from the oven, plate and sprinkle with the remaining parsley. We had pan friend onions and potato pierogis with these chops and it was the perfect meal. There were just a few leftovers and I used the remaining chops and honest mustard for a salad for lunch the next day.
This recipe was certainly a surprise hit. I will be adding it to my regular dinner rotation. The bone in pork chops are key in this recipe because they make the finished dish so much more juicy. The honey mustard glaze adds such a delicious sticky sweet touch. I hope you love this recipe as much as we do! I think you will agree that these are the best pork chops ever.

Mustard Ribs

Dijon Prk Chops

Pork and Chinese Eggplant Stir Fry

Parmesan Crusted Pork Chops

Ingredients

• 4 boneless pork chops
• ⅓ cup Parmesan cheese
• 2-3 TB Italian breadcrumbs (dried)
• ⅛ tsp. paprika
• 1 tsp. dried parsley
• ½ tsp. garlic powder
• 2 TB olive oil
• ¼ tsp. pepper

Instructions

1. Mix Parmesan cheese, bread crumbs, paprika, parsley and garlic powder and place on a plate.
2. Dip pork chops in the mixture (making sure mixture sticks) and sear in a pan of olive oil on medium-high heat. Sautee for 5 minutes on each side.
3. Place pork chops in a glass baking dish and cook according to thickness. Ours were an inch thick and we cooked for an hour at 300. If yours are regular thickness, cook at 350 for half hour.

Smothered Pork Chops

Ingredients

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Island Pork Tenderloin

found this on Pinterest, really good

For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil

For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes (mine was about 17 minutes to have it a little pink).  Let pork stand in skillet, loosely covered with foil for 10 minutes.  


I made this polenta dish as a side

Parmesan Honey Pork Roast

• 1 3-4 lb. boneless pork loin roast
• ⅔ C grated parmesan cheese
• ½ C honey
• 3 Tbsp soy sauce
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 2 Tbsp chopped garlic
• 2 Tbsp olive oil
• ½ tsp salt
• 2 Tbs cornstarch
• ¼ C chicken broth
• 1 tsp sugar, optional

Instructions

1. Place roast in slow cooker.
2. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
3. Pour mixture over the top of roast.
4. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
5. Remove meat and place on platter.
6. Strain juices in slow cooker and put into a small sauce pan.
7. Mix cornstarch and chicken broth together.
8. Add into strained juices and stir until thickened over medium heat.
9. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
10. Slice roast and serve with glaze.