1/4 cup honey
2 tbsp prepared yellow mustard
1 tbsp butter
1 1/2 lbs center-cut boneless pork chops
Garlic powder to taste
Mix honey and mustard together in a bowl until thoroughly combined.
Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with garlic powder, and pan-fry chops for 3 more minutes.
Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce.
Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165°F (75°C), about 5 more minutes.
Save by using French's Yellow Mustard and Serve with Mott's Applesauce.
1 lb skinless, boneless chicken breast, cut-up
1 can condensed cream of chicken soup
1 package frozen vegetable combination
8 hot biscuits, split
Cook chicken in nonstick skillet until browned, stirring often.
Add soup and vegetables. Cover and simmer until done. Serve on biscuits.
Save by using Hanover Value Pack Vegetables and Serve with Bob Evans Potatoes.
2 tbsp chopped garlic
2 tbsp chopped fresh oregano
2 tbsp white sugar
2 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp lime juice
1 tsp salt
1 tsp ground black pepper
4 tilapia fillets
Combine the garlic, oregano, sugar, olive oil, vinegar, lime juice, salt, and pepper in a gallon-sized sealable bag; shake to combine. Add the tilapia to the mixture and store in the refrigerator 2 to 4 hours, turning every 30 minutes.
Preheat oven to 450°F (230°C). Line a baking sheet with aluminum foil and prepare the surface with cooking spray.
Arrange the fish on the prepared baking sheet. Discard remaining marinade
Bake in the preheated oven until the fish flakes easily with a fork, about 10 minutes.
Serve with Joseph Campione Garlic Toast and Fresh Baby Carrots.
1 lb lean ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp garlic powder
1 tsp prepared yellow mustard
3/4 cup ketchup
3 tsp brown sugar
Salt and pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Save by using Large Green Peppers and Sweet Vidalia Onions.
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