PORK CHOPS WITH MUSTARD SAUCE
Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
PORK CHOPS WITH MUSTARD SAUCE
An easy Pork Chops with Mustard Sauce recipe
Categories Mustard Pork Bake Quick & Easy Dinner Meat Pork Chop Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
- Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
PORK CHOPS WITH MUSTARD & SHALLOT SAUCE
Make and share this Pork Chops With Mustard & Shallot Sauce recipe from Food.com.
Provided by English_Rose
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a little oil in a non-stick frying pan.
- Season the chops then fry for about 4 minutes on each side and remove. Tip the shallots into the pan and cook for about 5 minutes, keep warm.
- Add the vinegar and reduce for a few more minutes then add the wine and cook for a couple of minutes.
- Stir in the mustard and cream and bubble away until thickened.
- Serve with the pork chops and green beans.
PORK CHOPS WITH MUSTARD-CORNICHON SAUCE
Categories Mustard Pork Sauté Quick & Easy Dinner Pork Chop Fall Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
- Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
- *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.
PORK CHOPS WITH MUSTARD SAUCE & CAPERS
This is an insanely simple dinner. The mustard sauce, shallot and capers really make a boring, old pork chop something special. Great with garlic mashed potatoes and a salad. - from halfassedkitchen.com
Provided by Karen in MA
Categories Pork
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Pan fry pork chops in olive oil.
- In separate skillet, heat shallot in olive oil until softened.
- Add mustard, cream, capers, lemon juice, salt, pepper and flour mixture (enough so desired thickness is achieved). Cook until heated through.
- Spoon sauce over pork chops.
PORK CHOPS WITH MUSTARD SAUCE
Listed below are two variation. The "stir-ins" of capers or cornichons add just enough je ne sais quoi to make the dish really sing. Adapted from The Bonne Femme Cookbook by Wini Moranville sold on Amazon.
Provided by gailanng
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season both sides of the pork chops with salt and pepper. In a large skillet, heat the oil over medium-high heat until it shimmers. Add the pork chops, reduce the heat to medium, and cook, turning once, until slightly pink inside (145ºF), 6 to 8 minutes. Transfer the pork chops to a platter and cover with foil to keep warm.
- Drain off all but a sheen of fat from the skillet. Add the shallot to the pan and sauté briefly, until translucent. Add the broth and the wine to the skillet, stirring with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the liquid is reduced to 1/2 cup, cooking about 4 to 5 minutes, depending on the heat and your pan size. Whisk in the mustard and butter. Bring to a boil and whisk in the cream and the parsley.
- Divide the chops among four dinner plates, spoon the sauce over the chops, and serve.
- Variations:.
- Pork Chops with Cornichon-Mustard Sauce: Stir 1/4 cup julienned cornichons into the finished sauce and gently heat through.
- Pork Chops with Mustard-Caper Sauce: Add 1/4 teaspoon crushed dried herbes de Provence when you add the shallot. Stir 1/4 cup drained capers into the finished sauce.
Nutrition Facts : Calories 248.4, Fat 12.5, SaturatedFat 4.4, Cholesterol 66.6, Sodium 133.4, Carbohydrate 2.9, Fiber 0.2, Sugar 0.5, Protein 22.5
PORK CHOPS IN MUSTARD MUSHROOM SAUCE
A simple and tasty dish from Gourmet, November 1996. Although this recipe calls for 4 pork chops to make 2 servings, we find that only 2 pork chops are necessary.
Provided by lazyme
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan cook shallot in 1 tablespoon oil over moderate heat, stirring until softened.
- Add mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated (approximately 4 minutes).
- Add wine or vermouth and boil until liquid is reduced to about 2 tablespoons (approximately 12 minutes).
- Stir in cream, thyme, and salt and pepper to taste and simmer just until sauce is thickened.
- Stir in mustard and keep sauce warm over very low heat.
- Pat pork chops dry with paper towels and season with salt and pepper.
- Heat remaining 1 teaspoon oil in a 10-inch skillet until hot but not smoking and saute chops until golden and just cooked through, 2-3 minutes on each side.
- Divide chops between 2 plates and spoon sauce over them.
PORK CHOPS WITH MUSTARD SAUCE
This is so easy to make and tastes just delicious with a fabulous sauce (try with scalloped potatoes!).
Provided by evelynathens
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season pork chops with salt and pepper.
- Melt butter in non-stick pan and fry pork chops about 7-8 minutes per side, until brown.
- Remove from pan and add wine, apple juice, vinegar and a little sugar.
- Boil on high heat for about 6 minutes.
- Add cream, minced gherkins and tarragon.
- Turn down heat and simmer 1-2 minutes.
- Add mustard and whisk to dissolve.
- Season to taste.
- Serve pork chops napped with sauce.
Nutrition Facts : Calories 344.8, Fat 23.2, SaturatedFat 10.4, Cholesterol 102.5, Sodium 1184.6, Carbohydrate 6.9, Fiber 1.1, Sugar 4.8, Protein 24.1
PORK CHOPS WITH CREAMY MUSTARD THYME SAUCE
These pork chops are one reason to welcome fall! Easy to prepare, yet fabulously delicious, they are a great option on a weeknight. You'll start these on the stove and then finish in the oven.
Provided by Jennifer H
Categories Pork
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Melt 2 T butter in an oven-proof skillet over medium heat. Add mushrooms and saute until soft and lightly browned, about 6 minutes. Remove from pan and set aside.
- 3. Melt remaining butter in the same skillet over low heat. Add shallot and saute gently until soft, about 8-10 minutes. Remove from pan and set aside.
- 4. Season pork chops with salt and pepper. Heat the same skillet over medium-high heat and sear pork chops on one side, about 2 minutes. Turn and sear the other side, roughly the same time. Remove from heat and set aside.
- 5. Return the same skillet to medium heat. Deglaze the pan with chicken broth, scraping bits from the bottom. Whisk in cream, thyme leaves, mustard and worschestershire. Simmer until well incorporated and slightly thickened, about 5 minutes. Stir in mushrooms and shallots. Return pork chops and juices to the pan. Spoon the sauce over the chops and turn off the burner.
- 6. Place the skillet in the preheated oven and finish for 20-35 minutes, depending on the thickness of the pork.
FLATTENED PORK CHOPS WITH GREENS AND MUSTARD PAN SAUCE
Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.
Categories Mustard Pork Chop Mustard Greens Shallot Bon Appétit Dinner Leafy Green Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, 1/4 cup vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
- Pound pork chops between 2 layers of plastic wrap to 1/4-1/2" thickness; season with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high.
- Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
- Reduce heat to medium-low and add mustard, honey, remaining 2 tablespoons vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
- Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
- Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.
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- Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
- Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.
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