Cast Iron Skillet Pork Chops With Dijon Sauce Recipes

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CAST IRON SKILLET PORK CHOPS WITH DIJON SAUCE



Cast Iron Skillet Pork Chops with Dijon Sauce image

This is a quick, simple cast iron pork chop recipe that is packed with flavor, and also low carb! The bonus is this sauce would be great on chicken and beef as well. Note: I'm not the biggest fan of any type of mustard, but I found this sauce to be divine and the mustard is not overpowering at all.

Provided by norah

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 35m

Yield 4

Number Of Ingredients 12

4 boneless pork chops
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
1 pinch salt and ground black pepper to taste
3 tablespoons salted butter, divided
1 tablespoon olive oil
1 medium onion, thinly sliced
1 cup dry white wine
1 cup chicken broth
¾ cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.
  • Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.
  • Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
  • While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.
  • Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.
  • Remove chops from the oven, top with sauce, and serve.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 7.8 g, Cholesterol 144.5 mg, Fat 35.7 g, Fiber 0.5 g, Protein 25.2 g, SaturatedFat 18.8 g, Sodium 634.4 mg, Sugar 2.3 g

PORK CHOPS WITH DIJON SAUCE



Pork Chops with Dijon Sauce image

Pan-fried pork chops with a creamy Dijon mustard sauce.

Provided by Elise Bauer

Categories     Dinner     1-Pot     Quick and Easy     Dijon     Pork     Pork Chops

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon extra virgin olive oil
4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 1/4 inch thick
Salt
Freshly ground black pepper
1/4 cup chopped shallots or minced onions
1 cup dry white wine
3/4 cup chicken stock*
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon chopped parsley (optional)

Steps:

  • Add stock, return chops to pan, cover and cook: Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.
  • Remove chops, add remaining wine, reduce: Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.

Nutrition Facts : Calories 315 kcal, Carbohydrate 6 g, Cholesterol 76 mg, Fiber 1 g, Protein 13 g, SaturatedFat 11 g, Sodium 469 mg, Sugar 3 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g

PORK CHOPS WITH DIJON-BUTTERMILK SAUCE



Pork Chops with Dijon-Buttermilk Sauce image

Give your old pork chop recipe a night off.

Provided by Lisa Cericola

Time 30m

Number Of Ingredients 13

1 ½ tablespoons olive oil
4 (9-oz., 1-inch-thick) bone-in (or boneless) center-cut pork chops
1 ¼ teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon unsalted butter
1 medium shallot, finely chopped (about 3 Tbsp.)
3 medium garlic cloves, finely chopped (1 Tbsp.)
1 ½ teaspoons all-purpose flour
1 teaspoon finely chopped fresh rosemary, plus more for garnish
1 cup unsalted chicken stock
2 teaspoons coarse-grained Dijon mustard
½ cup whole buttermilk
Hot cooked egg noodles, for serving

Steps:

  • Preheat oven to 400°F. Heat oil in a large cast-iron skillet over medium-high. Pat pork chops dry. Sprinkle both sides evenly with salt and pepper. Add pork to skillet. Cook, undisturbed, until bottoms are golden brown, 5 to 6 minutes (pork will not be cooked through). Transfer pork to a plate; set aside.
  • Reduce heat under skillet to medium. Add butter to skillet; scrape up brown bits stuck to bottom of skillet using a wooden spoon. Add shallot, garlic, flour, and rosemary. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in stock and mustard. Bring to a simmer over medium. Simmer, undisturbed, until slightly reduced, about 3 minutes.
  • Return pork, browned side up, and any juices to mixture in skillet. Transfer skillet to preheated oven; roast until a thermometer inserted into thickest portion of chops registers 145°F, 6 to 8 minutes. Remove skillet from oven. Transfer pork to serving plates.
  • Return skillet to stovetop; bring mixture to a simmer over medium. Simmer, undisturbed, 2 minutes. Whisk in buttermilk; return to a simmer over medium. Simmer, whisking often, until buttermilk sauce is slightly thickened, 1 to 2 minutes. Serve pork alongside hot cooked egg noodles and buttermilk sauce; garnish with additional rosemary.

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