½ cup French’s® Creamy Yellow Mustard (120 g), plus 1 tablespoon
1 tablespoon honey, warmed
1 tablespoon apple cider vinegar
1 teaspoon kosher salt, plus more for sprinkling
1 teaspoon freshly ground black pepper
½ teaspoon McCormick® Paprika
1 large egg
2 tablespoons milk
⅓ cup all purpose flour (40 g)
½ teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Onion Powder
1 cup panko breadcrumbs (115 g)
¼ cup grapeseed oil (60 mL)
Honey Mustard Sauce
2 tablespoons unsalted butter
½ shallot, minced
¼ cup white wine (60 mL)
1 cup chicken broth (240 mL)
2 tablespoons French’s® Creamy Yellow Mustard
1 tablespoon honey
¼ cup heavy cream (60 mL)
2 teaspoons lemon juice
½ tablespoon McCormick® Dried Parsley flakes
kosher salt, to taste
freshly ground black pepper, to taste
Crunchy Green Salad
2 ½ cups kale (120 g), chopped
¾ cup shredded radicchio (30 g)
¼ cup dried cranberries (60 g)
1 apple, cored and diced
⅓ cup grapeseed oil (80 mL)
3 tablespoons apple cider vinegar
2 teaspoons honey
½ lemon, juiced
½ teaspoon red pepper flakes
kosher salt, to taste
freshly ground black pepper, to taste
Nutrition Info
Calories 1303
Fat 79g
Carbs 114g
Fiber 8g
Sugar 60g
Protein 34g
How to Make It
1. Step
Marinate the pork chops: Place the pork chops in a gallon-size ziplock bag. Add ½ cup French’s Creamy Yellow Mustard, warmed honey, the apple cider vinegar, salt, pepper, and McCormick® Paprika. Massage through the bag until the pork chops are completely covered, then seal the bag and refrigerate for 2 hours.
2. Step
Make the honey mustard sauce: In a small saucepan, melt the butter over medium heat. Add the shallot and cook until fragrant and translucent, about 2 minutes. Deglaze the pot with the white wine, then whisk in the chicken broth, French’s® Creamy Yellow Mustard, honey, heavy cream, and lemon juice. Simmer until thickened, 3–5 minutes. Remove the pot from the heat and stir in the McCormick® Dried Parsley flakes. Season with salt and pepper to taste.
3. Step
Make the crunchy green salad: In a large bowl, toss together the kale, radicchio, dried cranberries, and apple.
4. Step
In a small bowl, whisk together the grapeseed oil, apple cider vinegar, honey, lemon juice, and red pepper flakes.
5. Step
Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
6. Step
Cook the pork chops: In a shallow bowl, whisk together 1 egg, the milk, and the remaining tablespoon of French’s® Creamy Yellow Mustard. In a separate shallow bowl, stir together the flour, McCormick® Garlic Powder, and McCormick® Onion Powder. Add the panko to a third shallow bowl.
7. Step
Dip the pork chops into the flour mixture, then the egg mixture, then into the panko, pressing the bread crumbs into both sides of the meat to coat completely.
8. Step
Heat the grapeseed oil in a medium high-walled skillet over medium heat until the temperature reaches 350°F (180°C). Working in batches to avoid overcrowding the pan, cook the pork chops until golden brown and the internal temperature reaches 145°F, 2–3 minutes per side. Transfer to a paper towel–lined plate to drain and sprinkle with salt.
9. Step
Serve the crispy pork chops with the honey mustard sauce and crunchy green salad alongside.
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