PORK CHOPS IN CREAMY CHAMPAGNE SAUCE WITH RUSTIC GARLIC MASHED POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
- Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.
PORK CHOPS WITH CREAMY MUSTARD NOODLES
A fast, creamy skillet sauce dresses up everyday pork chops and noodles. Chicken also works well with this recipe and the zesty mix of mustards.-Margaret Bracher, Robertsdale, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.
Nutrition Facts : Calories 642 calories, Fat 32g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 1175mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.
PORK CHOPS WITH LEEKS IN MUSTARD SAUCE
Provided by Bruce Aidells
Categories Mustard Marinate Sauté Father's Day Dinner Pork Chop Leek Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.
- Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.
- Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.
- Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.
- Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche (do not boil). Season with salt and pepper. Spoon over chops.
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 SWEET MUSTARD SAUCE
I love mustard! The pickled onion rings are a nice side, but you can skip it for another type of condiment, like olives or pickles.
Provided by ShelbyLyn
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mince enough of the red onion slices to have 1/3 cup minced onion.
- Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
- Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
- Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 15.2 g, Cholesterol 57.9 mg, Fat 14.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 6.2 g, Sodium 713.9 mg, Sugar 6.7 g
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
AMAZING PORK CHOPS IN CREAM SAUCE
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Provided by CHRISTINEPEREZ
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
- Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g
BRAISED PORK CHOPS WITH CREAMY MUSTARD SAUCE
Make and share this Braised Pork Chops With Creamy Mustard Sauce recipe from Food.com.
Provided by FlemishMinx
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season chops with 1/4 tsp thyme, salt and pepper (both sides).
- Heat oil in a medium skillet over medium-high heat; add chops and brown well on one side before turning over to brown the other side.
- After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil.
- Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet.
- Bring to a simmer and cover, cooking at a slow simmer for 15 minutes (if you find that your liquid is reducing too quickly, adjust your temperature a bit downward, and add an additional tablespoon water if needed).
- Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside.
- After the 15 minutes simmer time, remove the cover from the skillet and continue simmering until most but not all of the liquid has evaporated (about 5 minutes).
- Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat.
- Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove.
- Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so).
- Top chops with sauce and serve.
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 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.
PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE
Steps:
- Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
- Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
- Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!
PORK CHOPS WITH MUSTARD & SOUR CREAM SAUCE
Recipe comes from Food & Wine. This is a different take on the traditional pork chop. Its simple and quick to make. A nice sauce is made to cover the pork chops and the sauce can double as a gravy to be served over mashed potatoes. Menu Suggestion: mashed potatoes and sauteed mushrooms.
Provided by Shoppohollic
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender process chicken broth, sour cream, both mustards and the cornstarch until mixture is smooth and not lumpy. Transfer the mixture to a saucepan and simmer over medium heat until it becomes thickened. Stir in the parsley and keep sauce warm.
- Heat a large skillet. Season both sides of pork chops with salt and pepper and cook on high heat until browned; about 5 minutes. Turn the pork chops over and cook another 3 minutes or until cooked through. Transfer the pork chops to dinner plates and spoon the mustard sauce over the top.
Nutrition Facts : Calories 252.8, Fat 12.9, SaturatedFat 5.2, Cholesterol 102.5, Sodium 154.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 31.3
PORK CHOPS WITH THYME SAUCE
This is a easy and delicious recipe for pork chops. Wonderful served with mashed potatoes, rice or flat noodles, green salad and rolls.
Provided by Baby Kato
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in butter.
- Remove onions and keep warm.
- Combine garlic, pepper, flour, sage and thyme and press onto both sides of meat.
- Brown pork chops in pan with remaining butter, remove the chops.
- Add 1/2 cup wine to pan and bring to a boil.
- Return pork chops to pan and cover, reduce heat to a simmer for 30 minutes.
- Remove pork chops and add remaining 1/4 cup wine to pan.
- Broil over high heat until reduced to a syrupy glaze.
- Pour sauce over chops and top with onions.
- Enjoy--.
Nutrition Facts : Calories 453.8, Fat 23.9, SaturatedFat 9.7, Cholesterol 152.6, Sodium 745.4, Carbohydrate 7.4, Fiber 0.8, Sugar 1.6, Protein 42.1
PORK CHOPS WITH MUSTARD SAUCE
This is so easy to make and tastes just delicious with a fabulous sauce (try with scalloped potatoes!).
Provided by evelynathens
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season pork chops with salt and pepper.
- Melt butter in non-stick pan and fry pork chops about 7-8 minutes per side, until brown.
- Remove from pan and add wine, apple juice, vinegar and a little sugar.
- Boil on high heat for about 6 minutes.
- Add cream, minced gherkins and tarragon.
- Turn down heat and simmer 1-2 minutes.
- Add mustard and whisk to dissolve.
- Season to taste.
- Serve pork chops napped with sauce.
Nutrition Facts : Calories 344.8, Fat 23.2, SaturatedFat 10.4, Cholesterol 102.5, Sodium 1184.6, Carbohydrate 6.9, Fiber 1.1, Sugar 4.8, Protein 24.1
PORK CHOPS WITH CREAMY SCALLOPED POTATOES
Tender pork chops are baked in the oven with creamy scalloped potatoes with a hint of thyme and Dijon mustard.
Provided by Jennifer Sperry
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
- Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
- Melt remaining 3 tablespoons butter in a small saucepan over medium-high heat. Stir mustard and thyme into the butter; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk chicken broth and half-and-half into the paste mixture until smooth. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
- Cover the bottom of the prepared baking dish with about half the potato slices and diced onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Layer remaining potatoes and onion atop the pork chops. Pour the sauce evenly over the potato mixture.
- Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 43.6 g, Cholesterol 161.3 mg, Fat 27.6 g, Fiber 5.2 g, Protein 51.5 g, SaturatedFat 14.6 g, Sodium 729 mg, Sugar 2.8 g
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