Pork Chops With Mustard And Caper Pan Sauce Recipes

Steps:

• Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
• Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
• Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

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!

Steps:

• Remove the pork chops from the refrigerator and let stand for 30 minutes. Pat the chops dry with paper towels and season both sides generously with salt and pepper. Preheat the oven to 200°F (95°C) and place a platter in the oven to warm. Warm a large sauté pan or frying pan over high heat and add half of the oil. When the oil appears to shimmer, reduce the heat to medium-high, add 2 chops, and sear without moving them for 2 1⁄2 minutes. Turn and cook until the chops are golden and firm to the touch, but still have a little give, about 2 1⁄2 minutes more. If you like, insert an instant-read thermometer horizontally into a chop, away from the bone; it should register 140°F (60°C) for medium-rare. Transfer the chops to the warm platter and keep warm in the oven. Repeat with the remaining oil and the remaining chops. Pour any oil from the pan. Reduce the heat to medium and add the capers to the pan. Cook for 1 minute. Add the wine, bring to a simmer, and cook until reduced by about half, about 2 minutes. Stir in the cream, vinegar, and 1⁄4 tsp. salt and season with pepper. Simmer the sauce until lightly thickened, about 30 seconds. Remove from the heat and whisk in the mustard. Taste and adjust the seasoning. Pour some of the sauce over the chops on the platter. Serve immediately, passing the remaining sauce at the table. Serves 4.

Steps:

• Season the chops with salt and pepper and heat the olive oil in a heavy skillet on medium-high. When the oil is hot, add the butter and when it foams, add the chops and sear until golden brown. Turn and sear the other side until golden, then remove the chops to a heat-prooof dish and place in a 375 degree oven to finish cooking, about 5 minutes depending on the thickness of the chops. While the chops are in the oven, add the shallot to the skillet and cook on medium heat about 1 minute, until softened. Pour in the stock and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits. Boil until the liquid is reduced to about 1/3 cup. Stir in the mustard and capers, whisking to combine. Remove the pan from the heat and swirl in the remaining butter. Pour sauce over chops and serve.

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.

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.

Steps:

• Sprinkle the chops with salt and pepper.
• In a skillet large enough to hold the chops in one layer, heat the vegetable oil. Add the chops and cook over medium-high heat for 7 minutes or until lightly browned. Turn and cook another 7 minutes or until done. Remove the chops, set aside and keep warm.
• Pour off the excess fat from the skillet. Add the onions and garlic. Cook and stir until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste and sage. Cook and reduce by half.
• Remove the skillet from the heat and add any juices that may have accumulated around the pork chops. Swirl in the butter, check for seasoning.
• To serve, spoon the sauce over the meat and sprinkle with parsley.

Steps:

• Pan fry pork chops in olive oil.
• In separate skillet, heat shallot in olive oil until softened.
• Add mustard, cream, capers, lemon juice, salt, pepper and flour mixture (enough so desired thickness is achieved). Cook until heated through.
• Spoon sauce over pork chops.