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recipes 2006 11 mustard seed crusted pork medalions with red wine sauce
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(55)
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Quick-cooking, thin-cut pork chops can often get dry on the grill, but this ginger beer marinade keeps the lean cut moist and flavorful.
4.0
(4)
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Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.
4.7
(4.67)
4.0
(4)
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This zingy sauce works with whatever jam you have.
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Easy
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Dress pork tenderloin with a mustardy marinade turned sauce for a quick and easy summer dinner.
4.0
(3.87)
Easy
3.4
(3.4)
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Other stone fruit, such as peaches, nectarines, or apricots, would also be compatible in this sweet-sour-spicy relish.
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You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.
3.6
(3.6)
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Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.
5.0
(4.85)
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It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.
4.3
(4.31)
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The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.
4.0
(4.22)
Easy
5.0
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Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.
4.0
(3.91)
4.0
(3.96)
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Black-eyed peas are the perfect side for this redeye-glazed pork tenderloin.
3.3
(3.34)
5.0
(5)