BHG.com  /  Recipes & Cooking

Mustard-Glazed Pork Chops

Mustard-Glazed Pork Chops
Makes: 4 servings
Start to Finish: 25 mins
  • make this recipe
  • user reviews (6)
Mustard-Glazed Pork Chops
Ingredients
  • 4
    1/2 inches thick bone-in pork chops
  • Salt
  • Ground black pepper
  • 2
    teaspoons olive oil
  • 1
    large onion, cut into thin wedges
  • 1/2
    cup apricot preserves
  • 1
    tablespoon Dijon-style or spicy mustard
  • 1/4
    cup water
  • 1
    teaspoon paprika
  • 1/2
    teaspoon ground nutmeg
  • Fresh sage leaves (optional)
Directions

1. Season pork with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add pork and onion to skillet. Cook for 3 minutes; turn pork and onions. Cook for 3 minutes more.

2. Meanwhile, in a small microwave-safe bowl combine preserves, mustard, the water, paprika, and nutmeg. Heat in microwave on 100 percent power (high) for 1 to 2 minutes or until melted. Pour over pork in skillet. Reduce heat to medium. Cook, covered, for 10 minutes or until pork is cooked through (slightly pink in center).

3. Divide pork and onion mixture among serving plates. If desired, top with sage.

Nutrition Facts (Mustard-Glazed Pork Chops)
  • Servings Per Recipe 4,
  • Calories 503,
  • Protein (gm) 20,
  • Carbohydrate (gm) 31,
  • Fat, total (gm) 32,
  • Cholesterol (mg) 89,
  • Saturated fat (gm) 11,
  • Monosaturated fat (gm) 15,
  • Polyunsaturated fat (gm) 3,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 21,
  • Vitamin A (IU) 292,
  • Vitamin C (mg) 7,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 16,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 313,
  • Potassium (mg) 448,
  • Calcium (DV %) 50,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Add your review
You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Submit Comment
Reviews (6)
4734091025
einer2 wrote:

We loved this one. Used smoked spanish paprika and mace (out of nutmeg). Amazing flavor for such a simple preparation. The only change I will make for next time is to add more onion! Served it with yellow squash and green beans from garden & CSA.

7/21/2011 05:38:35 PM Report Abuse
kthomson2003 wrote:

I was looking forward to this sauce. I love to try new sauces. I used sliced pork tenderloin along with the onion. I couldn't understand why it was so spicy. It was good but the heat overwhelmed the apricot and mustard. Then I realized I used cayenne pepper instead of paprika!! I have leftover pork so I'm going to make the sauce again.

7/11/2011 08:34:20 PM Report Abuse
cjdebcalvin1 wrote:

i have 1 1/2in. bone-in chops do you think this recipe will work? and if so how long for cooking time.

5/2/2011 02:13:27 PM Report Abuse
ladyhoney169 wrote:

I made this recipe last night and my husband who doesn't like the taste of mustard even loved it. I used less nutmeg as it could be a little overwhelming my own personal taste. I also made the roasted sweet potatoes which went perfectly. This was easy and will be add to out go to quick week meals.

4/21/2011 01:39:03 PM Report Abuse
jimbee43 wrote:

This is easy 2 fix. I used "Seasoned Pepper" and Sea Salt. Also I used Onion "rings" & added when I turned the Chops the 1st time. Some buttered, "Steamed Butternut Squash" topped with Cinnamon & Brown sugar [or Sugar in the Raw], complemented the flavor But [Sweet Taters sounded Good too]. ~ ~ and Wow !¿ these CHOPs are deliceous.

4/20/2011 08:44:27 PM Report Abuse
Top Brands
BHG Real Estate