Sauteed Pork Chops With Mustard And Tarragon Sauce For Two Recipes

PORK CHOPS WITH MUSTARD SAUCE

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.

SAUTEED PORK CHOPS

Steps:

• Season 4 bone-in pork loin chops with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook pork chops until browned and cooked through, 3 to 5 minutes per side.
• Serve with Apricot-Mustard Sauce if desired.

TARRAGON-DIJON PORK CHOPS

Steps:

• Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.

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.

SAUTEED PORK CHOPS WITH MUSTARD AND TARRAGON SAUCE FOR TWO

Steps:

• Pat the pork dry with paper towels, then season with salt and pepper.
• Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.
• Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
• Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes.
• Do not clean the skillet.
• While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering.
• Add the shallot and cook until softened, about 2 minutes.
• Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
• Stir in the mustard and any accumulated pork juice.
• Turn the heat to low and whisk in the butter, one piece at a time.
• Off the heat, stir in the tarragon and season with salt and pepper to taste.
• Spoon the sauce over the pork before serving.

SAUTéED PORK CHOPS

Steps:

• Season the pork chops with salt and pepper. Heat oil in a skillet over high heat. Cook chops until well browned, about 5 minutes. Turn chops and cook on the other side another 5 to 6 minutes. Remove to a warm serving platter.
• Pour off most of the fat from the skillet. Add the onions and cook 3 minutes. Add 6 tablespoons of the wine and the vinegar. Stir with a wire whisk, scraping to dissolve brown bit stuck to skillet. Add chicken broth and tomato sauce, stirring to blend. Cook 5 minutes. Combine cornstarch with 1 tsp wine. Stir into sauce. Add mustard, any juices that have accumulated around the pork chops, salt and a generous amount of pepper. Heat sauce, but do not boil.
• Serve.

PORK CHOPS WITH TARRAGON SAUCE AND CORNICHONS

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm.
• Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon.

PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.

TARRAGON MUSTARD SAUCE

Steps:

• Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.

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.