Pork Chops With Endive Salad And Caraway Mustard Recipes

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MUSTARD PORK CHOPS

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5



Mustard Pork Chops image

Steps:

  • I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.
  • This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
  • Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
  • Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
  • Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
  • Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream

PORK CHOPS WITH ENDIVE-GRAPE SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Pork Chops with Endive-Grape Salad image

Steps:

  • Season the pork chops all over with salt, pepper and the paprika; set aside. Cook the bacon in a medium skillet over medium-high heat, turning occasionally, until browned and crisp, about 5 minutes. Transfer to a paper towel-lined plate.
  • Make the salad dressing: Whisk the buttermilk, mayonnaise and 2 tablespoons each lemon juice and chives in a bowl until smooth. Season with salt and pepper; refrigerate until ready to use.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, 3 to 4 minutes per side. Divide among plates and let rest.
  • Add the remaining 1 tablespoon lemon juice and 2 tablespoons water to the skillet and scrape up any browned bits. Simmer until reduced slightly, 15 to 30 seconds. Pour the juices evenly over the pork chops.
  • Crumble the bacon into a large bowl. Add the endive, lettuce, grapes and buttermilk dressing. Toss to coat and season with salt and pepper. Add the salad to the plates and sprinkle with the remaining 1 tablespoon chives.

Nutrition Facts : Calories 450, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 103 milligrams, Sodium 655 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Sugar 5 grams, Protein 31 grams

4 bone-in pork chops (about 3/4 inch thick; 6 ounces each)
Kosher salt and freshly ground pepper
2 teaspoons hot paprika
3 slices bacon
1/3 cup buttermilk
1/4 cup mayonnaise
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
3 tablespoons finely chopped fresh chives
2 tablespoons vegetable oil
4 heads Belgian endive, trimmed, halved lengthwise and thinly sliced into half-moons
4 cups torn red leaf lettuce (from about 1/2 head)
1/2 cup red seedless grapes, thinly sliced

MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13



Mustard-Crusted Pork Chops with Asparagus-Potato Salad image

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
  • Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
  • Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
  • Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.

Nutrition Facts : Calories 533 calorie, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 86 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 34 grams

1 pound red-skinned potatoes, cut into 1/2-inch pieces
Kosher salt
1 small bunch asparagus, trimmed and cut into 1/2-inch pieces
3 tablespoons breadcrumbs
2 tablespoons chopped fresh tarragon
4 boneless center-cut pork chops (3/4 inch thick, 1 1/4 pounds total)
Freshly ground pepper
1 teaspoon paprika
2 tablespoons whole-grain mustard
3 tablespoons vegetable oil
1/4 cup fat-free sour cream
2 tablespoons white wine vinegar
1/2 cup torn fresh basil

BRAISED PORK WITH CARAWAY, APPLES AND ONIONS AND MUSTARD-CHEDDAR MASHED POTATOES WITH PARSNIPS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 22



Braised Pork with Caraway, Apples and Onions and Mustard-Cheddar Mashed Potatoes with Parsnips image

Steps:

  • Preheat the oven to 325 degrees F. Let the pork sit covered at room temperature for 30 minutes.
  • Pat the pork dry with a paper towel. Sprinkle the pork generously with salt and pepper.
  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with the oil, 2 turns of the pan. Place the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes time in total. Remove the pork and reserve.
  • Turn heat down to medium, add 3 tablespoons of the butter to the pot. When it foams, add the caraway, fennel and mustard seeds and stir for 1 minute. Add in the onions, apples, thyme, nutmeg and some salt and pepper. Cook to begin to soften, 5 minutes. Then deglaze the pot with the vinegar. Stir in the honey and beer, scraping up the bits stuck to the bottom of the pot. Add in the chicken stock and then the reserved pork, and bring to a simmer. Cover and place the pot in the oven until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking.
  • Remove the pork from the pot, place on a plate and tent with foil to keep warm. When cool enough to handle, pull the meat apart with two forks. Return the meat to the braising liquid. The apples and onions will have almost completely melted into a chunky sauce. Cool and store in the refrigerator for a make-ahead meal.
  • Place the potatoes and the parsnips in a pot and cover with water. Bring to a boil, salt the water and cook until tender. Drain and return to the hot pot. Mash the potatoes with the milk and the remaining 3 tablespoons butter. Then season with salt and pepper, and add the cheese and mustard. Taste to adjust the seasonings, cool and store for a make-ahead meal.
  • To serve, reheat the pork, covered over medium heat, stirring occasionally. Reheat the mashed potatoes and parsnips over medium heat covered with a little stock or milk to loosen. Mashed potatoes can be kept warm for hours by placing them in a covered saucepot inside of a larger pot filled with an inch of water at a low simmer.
  • Serve the pork alongside or on top of the potatoes, and sprinkle chopped parsley on everything.

One 4-pound boneless pork shoulder
Kosher salt and coarse black pepper
Kosher salt and coarse black pepper
2 tablespoons vegetable or olive oil
6 tablespoons butter
1 tablespoon caraway seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
4 onions, cut into thin wedges, root end attached
3 firm, crisp apples, peeled and cut into wedges
2 tablespoons fresh thyme leaves, chopped
Pinch freshly grated nutmeg
3 tablespoons cider vinegar
2 tablespoons honey
One 12-ounce bottle German beer or lager
1 1/2 cups chicken stock
4 large russet potatoes, peeled and chunked (2 to 2 1/2 pounds)
2 large parsnips, peeled and chunked (1 to 1 1/2 pounds)
1 cup milk
1 1/2 to 2 cups, extra-sharp white Cheddar (about 8 ounces)
1/4 cup grainy Dijon mustard
Chopped parsley, to garnish

PORK CHOPS WITH ENDIVE SALAD AND CARAWAY MUSTARD

Pork chops are quick to cook and always satisfying. Pair them with this simple endive salad and tasty dipping sauce.

Provided by Martha Stewart

Categories     Pork Recipes

Time 25m

Number Of Ingredients 9



Pork Chops with Endive Salad and Caraway Mustard image

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and pepper and cook until cooked through, 4 to 5 minutes per side. Transfer pork to a plate and let rest 5 minutes.
  • Meanwhile, in a small bowl, stir together mustard, mayonnaise, lemon zest, and caraway seeds and season with salt and pepper.
  • In a large bowl, whisk together 1 tablespoon oil and lemon juice; season with salt and pepper. Add endive and parsley and toss to combine. Serve pork with salad and mustard sauce.

Nutrition Facts : Calories 443 g, Fat 19 g, Fiber 12 g, Protein 47 g

2 tablespoons olive oil
4 boneless pork loin chops (6 to 8 ounces each)
Coarse salt and ground pepper
1/4 cup Dijon mustard
1/4 cup mayonnaise
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon caraway seeds, crushed
3 heads endive, halved, cored, and thinly sliced
1 cup fresh parsley leaves

MOM'S BEST PORK CHOPS

Tender and crunchy breaded pork chops are everyone's favorite!

Provided by AREJAY59

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 6



Mom's Best Pork Chops image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
  • Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

Nutrition Facts : Calories 520.6 calories, Carbohydrate 48.7 g, Cholesterol 121.4 mg, Fat 21.3 g, Fiber 2.1 g, Protein 31.5 g, SaturatedFat 4.4 g, Sodium 816 mg, Sugar 0.5 g

2 eggs
½ teaspoon garlic powder
½ teaspoon onion powder
3 (4 ounce) packets saltine crackers, crushed
3 tablespoons vegetable oil
6 thin cut pork chops

CARAWAY-CRUSTED PORK CHOPS

Categories     Pork     Sauté     Picnic     Quick & Easy     Vinegar     Pork Chop     Spring     Caraway     Simmer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 7



Caraway-Crusted Pork Chops image

Steps:

  • Finely grind caraway seeds and peppercorns in an electric coffee/spice grinder or with a mortar and pestle and spread on a plate. Season chops with salt and dredge in spice mixture, coating completely.
  • Heat oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until golden brown and just cooked through, about 5 minutes on each side. Transfer chops to a plate. Add vinegar to skillet and deglaze over moderately high heat, scraping up brown bits, until most of vinegar is evaporated, about 20 seconds. Add juice and simmer until reduced by half, about 3 minutes. Stir butter into sauce with salt to taste and pour over pork chops.

1 tablespoon caraway seeds
1/2 teaspoon black peppercorns
2 (3/4-inch-thick) center-cut pork chops
2 teaspoons vegetable oil
1/4 cup cider vinegar
1/2 cup apple juice
1 teaspoon cold unsalted butter

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



Pork Chops with Mustard Sauce image

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.

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup white wine or chicken broth
3 garlic cloves, minced
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon Worcestershire sauce

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