Honey-Mustard Venison Chops
Honey-Mustard Venison Chops might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 133 calories, 1g of protein, and 8g of fat per serving. For 42 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Jans Sushi Bar has 75 fans. A mixture of apple cider, tapioca flour, honey, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an improvable spoonacular score of 6%. Similar recipes include Honey Mustard Pork Chops, Honey-Mustard Pork Chops, and Honey-mustard Pork Chops For Two.
Servings: 4
Ingredients:
1 cup apple cider
2 tablespoons ghee or clarified butter, divided
1 sprig fresh rosemary
1 1/2 teaspoons honey
1/2 cup diced onion
salt and pepper
1 tablespoon spicy brown mustard
3 tablespoons tapioca flour
4 six-ounce boneless venison chops
Equipment:
frying pan
aluminum foil
Cooking instruction summary:
Season the chops lightly with salt and pepper; dredge in the tapioca flour and shake to remove any excess.Heat 1 tablespoon of the ghee in a heavy skillet over high heat. Sear the venison chops - tops, bottoms and sides - until a brown crust has formed, about 2 minutes per side. Remove to a plate and cover with aluminum foil.Add the remaining ghee to the pan and reduce the heat to medium; add the onion and cook until soft and translucent, about 5 minutes. Increase the heat and add the apple cider; bring to a boil and stir in the mustard and honey. Reduce the heat again and add the rosemary; simmer, stirring frequently, until the mixture is reduced by half, 5 to 7 minutes.Return the chops to the pan and spoon the sauce over the top. Remove from the heat; cover and allow to rest for 10 minutes before slicing and serving.Nutrition (per serving): 310 calories, 10.7g total fat, 45.9mg cholesterol, 54.7mg sodium, 111.8mg potassium, 16.8g carbohydrates, <1g fiber, 3g sugar, 37.2g protein
Step by step:
1. Season the chops lightly with salt and pepper; dredge in the tapioca flour and shake to remove any excess.
2. Heat 1 tablespoon of the ghee in a heavy skillet over high heat. Sear the venison chops - tops, bottoms and sides - until a brown crust has formed, about 2 minutes per side.
3. Remove to a plate and cover with aluminum foil.
4. Add the remaining ghee to the pan and reduce the heat to medium; add the onion and cook until soft and translucent, about 5 minutes. Increase the heat and add the apple cider; bring to a boil and stir in the mustard and honey. Reduce the heat again and add the rosemary; simmer, stirring frequently, until the mixture is reduced by half, 5 to 7 minutes.Return the chops to the pan and spoon the sauce over the top.
5. Remove from the heat; cover and allow to rest for 10 minutes before slicing and serving.Nutrition (per serving): 310 calories, 10.7g total fat, 45.9mg cholesterol, 54.7mg sodium, 111.8mg potassium, 16.8g carbohydrates, <1g fiber, 3g sugar, 37.2g protein
Nutrition Information:
covered percent of daily need
