Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, stovetop porkchops with honey mustard red wine glaze. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Honey and mustard are two classic ingredient pairings that also work well with any cut of pork. The combination of earthy spices and Tender and flavorful grilled pork with honey mustard glaze. A quick and easy pork chop recipe packed with savory spices that your.
To begin with this recipe, we have to first prepare a few ingredients. You can cook stovetop porkchops with honey mustard red wine glaze using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Stovetop Porkchops with honey mustard red wine glaze:
- Take 4 porkchops
- Prepare 1 tablespoon honey
- Get 1 tablespoon mustard
- Prepare 1 teaspoon red wine vinegar or red wine of your choosing
- Make ready seasoning salt
- Get olive oil
Reduce heat to medium-low; pour honey mixture over pork chops. A Lean Pork Chops With Balsamic-Honey Glaze Recipe. A very easy glaze for roast pork that crisps up beautifully. Delicious with roasted vegetables and apple sauce.
Instructions to make Stovetop Porkchops with honey mustard red wine glaze:
- Prepare your glaze by mixing together honey, mustard and red wine vinegar. Add any spices and seasonings you'd like. (Could also be used as a marinade for even more flavor, just increase the ingredient amounts or add some water to the mix)
- Add glaze over the porkchops and let sit in the fridge for 30mins to an hour. Heat oil in stovetop skillet over medium heat and add your porkchops.
- Add your porkchops to the skillet and cook covered for 8 minutes on each side.
Spread glaze evenly over pork roast. Roast in the preheated oven uncovered, until internal temperature measured with a meat thermometre. By The Good Housekeeping Test Kitchen. While vegetables are roasting, heat large skillet on medium. Drain carrots; return to same saucepan and toss with honey mustard.
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