Recipes USING G Hughes Honey FLAVORED Mustard Dipping SAUCE


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G Hughes' Honey Flavored Mustard Glazed BONE-IN Pork Chops

3 (2.5”) Cut Bone-IN Pork Chops • 1 TBSP Salt • 1 TBSP Black Pepper • 1 Stick Unsalted Butter • 1/4 Cup Olive Oil * 1/4 Cup Garlic Cloves (Peeled) • 1 Bottle G Hughes Sugar Free HONEY Flavored MUSTARD

Pre Heat oven to 400˚F. Place pork chops on baking sheet, season with black pepper and salt. Pour half of the bottle of G Hughes Sugar Free Honey Flavored Mustard sauce in a small bowl with a brush, you will use this to glaze the chops once in oven. In a large heavy bottom oven safe skillet add oil and bring to high heat. Once skillet begins to lightly smoke place pork chops in pan and let sear for 5 to 8 minutes. Flip pork chops to other side. Add the stick of butter and garlic cloves. Using the brush apply the Honey Mustard to the pork chops. Place pan in oven on middle rack. Every ten minutes remove pan, flip chops and brush on more Honey Mustard sauce. Continue to do this for 30 minutes until chops reach an internal temp of 165˚F. Remove from oven and let rest for at least 10 minutes before slicing. Pour out your reaming Honey Mustard for dipping. Serve chops whole or slice on a large platter.


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G Hughes' Baked Honey Mustard Chicken Thighs with pork rind Crumbs

4 BONELESS CHICKEN THIGHS (POUNDED THIN) • 2 CupS CORN STARCH • 2 CUPS GROUND PORK RIND CRUMBS (WE USED PORK KING GOOD SPICY CAJUN) • 1 CUP WATER • 1 Bottle G Hughes Sugar Free HONEY Flavored MUSTARD

Pre Heat oven to 400˚F. Pour water and mustard in a bowl, corn starch in separate bowl, and pork rind crumbs in another bowl for dredging station. Place one piece of chicken in the corn starch and cover completely. Shake off excess and dip chicken into honey mustard mix to coat. Then place chicken into pork rind crumbs and press crumbs onto the meat. Repeat process until all chicken pieces are coated. Place the chicken on sheet pan and bake in oven for 15-20 minutes until golden brown and internal temp of 165˚F. NOTE: To use air fryer set temp to 400˚F and cook for 20 min. until golden brown and internal temp of 165˚F.