Honey Mustard Grilled Pork Chops

June 23, 2016/in Dinner, Pork Chops chopped fresh tarragon leaves, cider vinegar, Dijon mustard, honey, Indiana Kitchen pork chops, onion powder and salt, orange juice, white wine vinegar 0 stars/by Indiana Kitchen

This honey-of-a-recipe is an easy way to sweeten up dinner.

Honey Mustard Grilled Pork Chops

Ingredients

1/4 cup honey
2 tbsp. Dijon mustard
1 tbsp. orange juice
1 tsp. chopped fresh tarragon leaves (or 1/4 tsp. dried tarragon leaves)
1 tsp. cider vinegar
1/2 tsp. white wine vinegar
Dash onion powder and salt if desired
4 Indiana Kitchen pork chops butterflied, 1/2 inch thick each

Servings:

Instructions

Heat grill to medium-high heat.
Mix all ingredients, except pork, in small bowl.
Cover and grill pork 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink in center.
Discard any remaining honey mixture.

Powered byWP Ultimate Recipe

Honey & Spice Glazed Pork Chops

April 5, 2016/in Dinner, Fresh & Natural, Pork Chops black pepper, cooking spray, Dijon mustard, ground cinnamon, ground cloves, ground ginger, honey, Indiana Kitchen boneless center-cut loin pork chops, salt 0 stars/by Indiana Kitchen

Whether you are looking for a make-ahead meal to freeze, or something to prepare quickly for dinner this recipe is a winner.

Honey & Spice Glazed Pork Chops

Ingredients

cooking spray
4 4-oz Indiana Kitchen boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/4 cup honey
2 Tablespoon Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Servings:

Instructions

Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned.
While pork is cooking, combine the remaining ingredients in a bowl; set aside.
Reduce heat to medium-low; add honey mixture to the pork.
Cook 10 minutes or until done, turning pork once. Remove pork from the skillet and allow the sauce to boil until thickened and slightly reduced for a glaze, 3-5 minutes.
Spoon glaze over the pork before serving.

Recipe Notes

Make Ahead Freezer Meal Conversion: Brown the pork as directed above and once browned, remove and allow to cool. Place cooled pork chops into a freezer storage bag. Add the remaining ingredients to the bag, seal and freeze. When reader to prepare, remove from the freezer and defrost, Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours.

Powered byWP Ultimate Recipe

Grilled Pork Tenderloin and Dried Cherry Salad

March 15, 2016/in Dinner, Fresh & Natural, Lunch, Pork, Pork Tenderloin, Salad, Top Grilling Recipes baby lettuce, chooped fresh rosemary, coarse ground black pepper, coarse kosher salt, Dijon mustard, dried sour cherries, finely chopped shallot, garlic cloves, Gorgonzola cheese, honey, Indiana Kitchen Pork Tenderloins, kocher (coarse) salt, olive oil, pepper, red wine vinegar, sliced almonds, sliced red onion, unsweetened tart cherry juice Main Dish American 0 stars/by Indiana Kitchen

Salad just got serious. The cherries and pork flavors blend beautifully in this main course salad. Enjoy with your favorite crusty bread from the bakery.

Grilled Pork Tenderloin and Dried Cherry Salad

CourseMain Dish
CuisineAmerican

Grilled Pork Tenderloin and Dried Cherry Salad

CourseMain Dish
CuisineAmerican

Ingredients

Pork

1 large or 2 small Indiana Kitchen Pork Tenderloins (1 1/2 lbs)
2 Tablespoons olive oil
2 garlic cloves
2 Tablespoons chooped fresh rosemary
2 teaspoons coarse ground black pepper
1 teaspoon coarse kosher salt

Salad

6 cups baby lettuce loosely packed
1 oz Gorgonzola cheese
1/2 cup dried sour cherries
1/4 cup sliced red onion
1/4 cup sliced almonds toasted

Dressing

1/4 cup olive oil
2 Tablespoons red wine vinegar
2 Tablespoons unsweetened tart cherry juice
1 Tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kocher (coarse) salt
1/4 teaspoon pepper

Servings:

Instructions

Rub pork with 2 tablespoons olive oil, garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt.
Place in nonmetal dish; refrigerate at least 30 minutes to marinate. Heat gas or charcoal grill.
Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145°F (temperature will rise to 160°F after resting).
Remove pork from grill; wrap tightly with foil. Let rest 20 minutes before slicing.
While tenderloin rests, rinse and spin-dry lettuce. Divide among plates (2 large or 4 smaller salads).
Slice onion; soak in dish of ice water 5 minutes. Pat dry then sprinkle onion over salads.
Crumble cheese and sprinkle over salads. Add cherries and almonds on top. Refrigerate salads until ready to serve.
In small jar, shake all dressing ingredients to emulsify.
When ready to serve, top salads with slices of pork then drizzle with dressing. Serve immediately.

Powered byWP Ultimate Recipe

Hot Ham and Cheese Rolls

February 9, 2016/in Appetizers, Fall Favorites, Game Day, Ham, Lunch, Party Favorites, Sandwiches brown sugar, butter, Dijon mustard, Indiana Kitchen ham, pizza crust, poppy seeds, Swiss cheese, Worcestershire sauce 0 stars/by Indiana Kitchen

Whether you’re cooking for your family or a crowd, these ham and cheese rolls are delicious and crispy.

Hot Ham and Cheese Rolls

Ingredients

1 can pizza crust (refrigerated)
12 slices Indiana Kitchen ham
12 slices Swiss cheese

Glaze

1/2 cup butter
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 Tablespoon poppy seeds

Servings:

Instructions

Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray
Unroll the pizza dough onto a cutting board, and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together, and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
Next combine the butter, brown sugar, Worcestershire sauce, mustard and poppy seeds in a saucepan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
Cover and refrigerate for up to 24 hours or bake, uncovered, for 25 minutes until golden brown. Enjoy!

Powered byWP Ultimate Recipe

Bacon—Wrapped Pork Chops with Seasoned Butter

March 22, 2015/in Bacon, Dinner, Pork, Pork Chops boneless pork loin chops, butter, Dijon mustard, garlic, thick-cut bacon 5 stars/by idc

Move over, filet mignon! These mighty bacon-wrapped chops have the taste territory covered! Serve with baked potato and steamed broccoli.

Bacon—Wrapped Pork Chops with Seasoned Butter

Servings	Prep Time
4 people	30 minutes

Cook Time

12 minutes

Servings	Prep Time
4 people	30 minutes

Cook Time

12 minutes

Bacon—Wrapped Pork Chops with Seasoned Butter

Servings	Prep Time
4 people	30 minutes

Cook Time

12 minutes

Servings	Prep Time
4 people	30 minutes

Cook Time

12 minutes

Ingredients

4 6-7 oz. boneless pork loin chops 1 1/4-inch thick
4 slices thick-cut bacon
1/4 cup butter softened to room temperature
2 tablespoon Dijon mustard
1 clove garlic minced

Servings: people

Instructions

Instructions:

Dry the chops with paper towels and season generously with salt and pepper.
Wrap a strip of bacon around each one, securing with a toothpick.
Cook as directed below to medium doneness. Remove toothpick; serve chops topped with Garlic-Mustard Butter.
Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes for medium (160 degrees F.). Pan-broil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes for medium doneness. Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes more for medium doneness.

Garlic-Mustard Butter:

In a small bowl, stir together butter, mustard and garlic until well-mixed.
Wrap in waxed paper to shape like a stick of butter.
Chill while pork is cooking. When ready to serve, cut into fourths and top each pork chop.

Powered byWP Ultimate Recipe