Ingredients 1 tablespoon olive oil 2 pork chops, at room temperature Salt Honey Mustard (Dijon & whole-grain if you have) Few sprigs of rosemary 1 onion, sliced 1 cup red wine ...

Finally, for the winning bite, drizzle the pork chop with the honey mustard glaze you boiled down. This gorgeous meal would easily cost $20 in a restaurant. I made it for just under $3 per plate!

Sometimes, the best way to get dinner on the table is to keep it simple, such as today’s recipe for Panko-Crusted Pork Chops.. Panko is a super-crispy breadcrumb, often used in Japanese cooking.

My recipe calls for one whole pork tenderloin, which typically weighs 16 to 18 ounces and should yield four (4-ounce) servings. You can easily double the ingredients for larger gatherings.

Pork is delicious and safe to eat at 145 degrees, but take it out of the oven when it's almost there, since it will tick up a few degrees as it rests. Serve the juicy, tender meat with roasted ...

Preheat oven to 350 degrees. In a small bowl combine olive oil, mustard, and honey. Cut asparagus into thirds. Toss, chops, asparagus, onions, and potatoes in a large bowl. Place mixture on a ...

Combine honey, vinegar, sugar and mustard in a small bowl and mix completely. Place tenderloin in a shallow pan or on a roasting rack. Brush the surface of the tenderloin with about 1/3 of sauce.