Honeymustardnectarineporkkabobs Food

HONEY MUSTARD PORK CHOPS

Steps:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

HONEY MUSTARD NECTARINE PORK KABOBS

Steps:

• In a large bowl mix the first six ingredients and stir in pork pieces.
• Marinate at least 1 hour, longer if possible.
• Cut each nectarine into six wedges. Alternate the nectarine and pork onto a skewer. Place kabobs on a pre heated grill and cook until browned. While cooking, baste the kabobs generously with honey.
• Enjoy!

ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY

Steps:

• Preheat the oven to 425°. Line a large baking tray with baking paper.
• Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
• Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

HONEY MUSTARD PORK KABOBS

Steps:

• Soak wooden skewers in water 30 minutes to prevent burning.
• Thread pork, peppers, and onions alternately onto skewers. Sprinkle kabobs evenly with seasoned pepper; lightly coat with cooking spray.
• Grill kabobs, covered with grill lid, over medium heat (300° to 350°) 6 to 8 minutes on each side or until done. Garnish, if desired.

HONEY MUSTARD PORK CHOPS

Steps:

• 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.

MUSTARD PORK AND ROASTED NECTARINES

Steps:

• Preheat oven to 190c.
• Spread the butterflied surface of the pork fillet with the mustard and place on a baking tray.
• Toss the nectarine quarters and red onion in the olive oil and place on the tray too.
• Put in the oven and cook for about 20 minutes, then sprinkle the pine nuts over the fruit and onions and cook a further 5 mins or until done to your liking.
• Remove from the oven and allow to rest a few minutes before slicing about half an inch thick.
• Divide the rocket between two dinner plates, then top with the nectarines onions, pine nuts and pork. Top with the shaved parmesand and drizzle over balsamic dressing to taste.