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.
CREAMY MUSTARD PORK CHOPS
Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
- Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 8 g, Cholesterol 100.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 4.7 g, Sodium 899.8 mg, Sugar 2.1 g
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.
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
PORK CHOPS IN A CREAMY MUSTARD SAUCE
These are fork tender pork chops in the most amazing mustard cream sauce. Company worthy dinner recipe. Wonderful served with rice.
Provided by Marie
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper pork chops and dredge in 2 tablespoons flour.
- Heat butter in large skillet and brown chops well.
- Add wine and lemon juice and simmer, covered for 45 to 50 minutes until very tender.
- Remove chops to serving platter.
- In same skillet, stir 1 1/2 tablespoons of flour into drippings until smooth.
- Stir in cream, mustard and red pepper.
- Simmer, stirring for 1 minute.
- Serve pork chops with sauce.
Nutrition Facts : Calories 364.7, Fat 26, SaturatedFat 12.2, Cholesterol 111.6, Sodium 167.1, Carbohydrate 5.8, Fiber 0.3, Sugar 0.4, Protein 24.3
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOPS IN MUSTARD CREAM SAUCE
I like to prepare foods I can eat for more than one meal or freeze and eat later so I don't have to cook a lot during the week. This recipe is one of my favorite creations.-Bryan Cornett, Duluth, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside., In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan. Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm., In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
Nutrition Facts :
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