A Mess Of Pork Chops With Dijon Dressing Recipes

Steps:

• Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
• Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
• Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.

Steps:

• Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
• Heat a grill pan or griddle over medium-high heat.
• Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

Steps:

• Heat oven to 425°F.
• Mix coating mix and rosemary in shallow dish.
• Spread chops with mustard.
• Coat both sides of each chop with coating mixture.
• Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.

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.

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
• Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Spread mustard on both sides of pork chops.
• Place in a greased shallow 2 quart baking dish.
• Combine crumbs and pepper (to taste); press onto tops and sides of chops.
• Bake, uncovered, at 375 degrees for 20-25 minutes or until meat juices run clear and topping is lightly browned.

Steps:

• Heat oven to 375.
• Trim all visible fat from chops.
• Spray 13x9 pan with non-stick cooking spray.
• Put bread crumbs in one dish.
• In another dish combine the mustard, lemon juice, and capers.
• Dip both sides of the chops in mustard mixture then in bread crumbs.
• Place chops in baking pan and bake at 375 for 30 to 40 min.
• until pork is no longer pink, turning once about half way through.

Steps:

• Preheat oven to 375 degrees. Toss potatoes with dressing in microwave bowl. Microwave on high 7 min., stirring after 4 minute.
• Spread chops with mustard. Coat with Shake n' Bake. Place in center of foil-lined 15x10x1 baking pan. Arrange potatoes around chops.
• Bake 30 minute or until chops are cooked through (160F) and potatoes are tender.

Steps:

• Pierce both sides of chops several times with fork; place in shallow dish. Mix dressing and mustard; pour evenly over chops. Cover.
• Refrigerate 15 min. to marinate. Remove chops from marinade; discard marinade.
• Cook pork chops in nonstick skillet on medium heat 7 to 8 min. on each side or until cooked through. Meanwhile, prepare Dinner as directed on pkg. and cook broccoli. Serve chops with the Dinner and broccoli.

Steps:

• Trim excess fat from chops.
• Spray a 10-inch skillet with nonstick spray coating.
• Brown chops on both sides in hot skillet.
• Remove chops.
• Add onions; cook and stir over medium heat 3 minutes.
• Push onions aside; return chops to skillet.
• Combine mustard, dressing and pepper; spread over chops.
• Cover; cook over medium-low heat 15 minutes or till meat is tender.

Steps:

• In a large skillet, cook meat in hot oil over medium-high heat for 5 minutes or just until brown, turning once.
• Remove meat from skillet.
• In a small bowl combine mustard, Italian dressing and pepper; set aside.
• Add onion to skillet.
• Cook and stir over medium heat for 5 minutes.
• Push onion aside; return meat to skillet.
• Spread mustard mixture over meat.
• Cover and cook over medium-low heat for 10 minutes or until done (160 degrees F) and juices run clear.
• Serve with onion over meat.

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm., In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.

Steps:

• Heat oil in large nonstick skillet on medium heat. Sprinkle chops with pepper; cook 3 to 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm. Carefully wipe skillet with paper towel.
• Add onions, peppers and garlic to skillet; cook and stir 3 to 4 min. or until onions and peppers are crisp-tender. Whisk Neufchatel, pasta sauce, milk and mustard until smooth. Add to skillet; cook and stir 2 to 3 min. or until heated through. Reserve 1/4 cup sauce; toss pasta with remaining sauce.
• Spoon pasta mixture onto platter; top with chops. Drizzle with reserved sauce.

Steps:

• Mix dressing and mustard until blended. Pierce both sides of chops several times with fork; place in shallow dish. Pour dressing mixture over chops; turn to evenly coat both sides of chops.
• Refrigerate 15 min. to marinate. Drain chops; discard marinade.
• Cook chops in nonstick skillet on medium heat 5 to 7 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. before serving.

Steps:

• Heat oven to 375°F.
• Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
• Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops, 1 at a time, turning to evenly coat both sides of chop. Place in center of foil-lined 15x10x1-inch pan sprayed with cooking spray; surround with potatoes.
• Bake 25 to 30 min. or until chops are done (145°F) and potatoes are tender. Remove from oven. Let stand 3 min. before serving with the carrots.