Pork Chops Dijonnaise Recipes

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.

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:

• 1. Season pork chops lightly with salt and pepper, dredge in flour. 2. Pre-heat the oven to warm (about 200 F). Heat butter over medium-high heat in a pan large enough to hold the chops. Brown them and reduce heat and cook until done. Cooking time will depend on the thickness of the chops, they should be firm and springy when you poke them with your finger. 3. Remove the chops when done and keep warm in the oven while you make the sauce. 4. Raise the heat under the pan to high and add the chicken stock, mustard and tarragon. Stir over high heat while scraping up the brown bits. Allow the mixture to reduce by about a third. Don't worry if the mustard doesn't totally incorporate at this stage, the cream will bind it. 5. Add the cream and continue to boil until the sauce produces large bubbles and has thickened. Take the chops out of the oven and stir into the sauce any juices that may have accumulated on the plate. *Taste for seasoning before adding salt!! The mustard may be salty enough. Also, if you use commercial or instant chicken broth, those too may have enough salt. **If you have fresh tarragon, use about a tablespoon and add it when you add the cream to the sauce base. Serve chops sauced or with the sauce on the side.

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

Steps:

• Lightly dredge chops in flour; shake off excess.
• In a large skillet, heat oil over medium-high heat.
• Add the chops and brown them, about 5 minutes per side.
• Season chops with the salt and pepper and transfer to a baking dish.
• Bake in 350-degree oven 15 minutes.
• Pour off fat from skillet.
• Add wine, mustard, tomato purée, and chopped chives to skillet.
• Stir sauce over medium heat, scraping up any browned pieces.
• Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes.
• Turn off heat.
• Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling.
• Return chops to oven to keep warm.
• Add juices that have accumulated in baking pan to sauce in the skillet.
• Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste.
• Top each chop with a few spoonfuls of sauce and garnish with chive slivers.

Steps:

• Heat oven to 210C/190C fan/gas 7. Heat the oil in a frying pan and brown the chops all over, seasoning as you go. It's important to brown the fat as well as the meat, so prop the chops up in the pan on their fatty bits so they get coloured too. You're not cooking the chops all the way through. Transfer them to a shallow ovenproof dish in which they fit snugly in a single layer.
• Heat the butter in the pan and sauté the onions over a low heat until they're really soft and pale gold. This will take about 15 mins, so keep going. Stir the mustard and the thyme into the onions.
• Spread the onion mixture thickly over each chop and press the breadcrumbs on top. Put in the oven for 20 mins, or until the tops are golden brown and the pork is cooked through.

Steps:

• Saute the pork chops in half the butter and oil, about 8-10 minutes each side.
• In a saucepan, heat the rest of the butter. Saute the onions and garlic until tender.
• Add the gherkins and sherry. Simmer until most of the liquid has evaporated.
• Whisk together mustard and cream. Add to sauce and simmer for 2 minutes.
• Pour over pork chops and serve.