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Honey Dijon Pork Recipe
Honey Dijon Pork Recipe photo by Taste of Home

Honey Dijon Pork Recipe

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I'M VERY FOND of honey-mustard salad dressing, so I attempted to duplicate that taste when I created this pork recipe. My husband thinks it's delicious. It's quick and easy to prepare. Sometimes I'll put a sweet potato in the oven to bake at the same time, then I'll have a complete meal for two. -Audrey Thibodeau, Mesa, Arizona
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 2 servings

Ingredients

  • 2 boneless pork loin chops (1/2 inch thick)
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup orange juice, divided
  • 1/2 cup honey
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried basil
  • 2 medium carrots, cut into 1-inch pieces
  • 1 small onion, cut into eighths
  • 1/2 small green pepper, cut into squares
  • 1/2 small sweet red pepper, cut into squares

Nutritional Facts

1 serving (1 each) equals 586 calories, 11 g fat (4 g saturated fat), 82 mg cholesterol, 558 mg sodium, 92 g carbohydrate, 4 g fiber, 35 g protein.

Directions

  1. Sprinkle pork chops with salt and pepper; place in a heavy ovenproof skillet. In a small bowl, whisk flour and 2 tablespoons orange juice until smooth; whisk in the honey, mustard, basil and remaining orange juice. Pour over chops. Place carrots and onion around chops.
  2. Cover and bake at 350° for 30 minutes. Add peppers; cover and bake 20 minutes longer or until vegetables are tender and pork is no longer pink. Yield: 2 servings.
Originally published as Honey Dijon Pork in Reminisce Extra October 1997, p47

Nutritional Facts

1 serving (1 each) equals 586 calories, 11 g fat (4 g saturated fat), 82 mg cholesterol, 558 mg sodium, 92 g carbohydrate, 4 g fiber, 35 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Honey Dijon Pork

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MY REVIEW
Reviewed Mar. 23, 2011

This was VERY good! My husband loved it, and said "keep this recipe!" I would cut the baking time down by 7-10 minutes. They were just slightly dry for my taste, but overall it was fabulous! Served over rice, the sauce was excellent!

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