Dijon Pork Chops With Cabbage Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
• Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
• Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
• Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
• Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

Steps:

• Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock., In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes., Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan., Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.

Steps:

• Season both sides of pork chops with salt and pepper.
• Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
• Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
• Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
• Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
• Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.

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:

• 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:

• 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:

• Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
• In a large bowl, toss the cabbage, fennel, and apples with ½ cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
• Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
• Roast for 28-30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
• Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
• In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

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.