Pork Chops In Mustard Cream Sauce Recipes

PORK CHOPS IN MUSTARD CREAM SAUCE

Steps:

• In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside., In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan. Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm., In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

PORK CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• Season pork chops with salt and pepper on both sides.
• Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).
• Transfer pork to a plate and cover with aluminum foil.
• Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.
• Add cream or half & half, dijon mustard, and lemon juice.
• Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.
• Spoon sauce over pork. Garnish with parsley, if desired.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

PORK CHOPS IN A CREAMY MUSTARD SAUCE

Steps:

• Salt and pepper pork chops and dredge in 2 tablespoons flour.
• Heat butter in large skillet and brown chops well.
• Add wine and lemon juice and simmer, covered for 45 to 50 minutes until very tender.
• Remove chops to serving platter.
• In same skillet, stir 1 1/2 tablespoons of flour into drippings until smooth.
• Stir in cream, mustard and red pepper.
• Simmer, stirring for 1 minute.
• Serve pork chops with sauce.

PORK CHOPS WITH MUSTARD AND CREAM

Steps:

• In a skillet large enough to hold the pork chops in a single layer, heat the oil over medium-high heat until it just begins to smoke. Add the chops and saute until well browned on each side, 4 to 5 minutes per side. Transfer to a platter and cover to keep warm. Discard the oil in the skillet, then wipe out the skillet with a paper towel. Set over medium heat and add the butter. When it's melted, add the shallots and garlic and saute until aromatic but not browned, about 1 minute. Remove the skillet from the heat and add the brandy; be careful here, because the brandy may ignite. Add the cream and mustard to the skillet and return the skillet to the heat, increasing the heat to high. Bring the mixture to a boil, then reduce the heat to low. Return the veal chops to the skillet, along with any accumulated juices, and simmer until the sauce has reduced enough to coat the back of a spoon and the chops are just cooked through, 4 to 5 minutes. Turn the chops in the sauce once as they cook. Remove the skillet from the heat and season the chops with lemon juice and salt and pepper. Transfer the chops to a serving platter, spoon sauce over them, and serve immediately, sprinkled with the chopped fresh herbs.

PORK CHOPS IN A HONEY-MUSTARD SAUCE

Steps:

• Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.

BRAISED PORK CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• Season chops with 1/4 tsp thyme, salt and pepper (both sides).
• Heat oil in a medium skillet over medium-high heat; add chops and brown well on one side before turning over to brown the other side.
• After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil.
• Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet.
• Bring to a simmer and cover, cooking at a slow simmer for 15 minutes (if you find that your liquid is reducing too quickly, adjust your temperature a bit downward, and add an additional tablespoon water if needed).
• Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside.
• After the 15 minutes simmer time, remove the cover from the skillet and continue simmering until most but not all of the liquid has evaporated (about 5 minutes).
• Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat.
• Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove.
• Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so).
• Top chops with sauce and serve.