Pork Chops With Mustard Shallot Sauce Recipes

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:

• 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:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the potatoes with 1 tbsp oil and some seasoning in a baking tray. Spread out in a single layer and bake for 20 mins. Add the fennel seeds and paprika, turn potatoes and bake for 20 mins more until golden.
• Meanwhile, cook the green beans in boiling water for 5-6 mins. Run under cold water and drain well. Mix 1 tbsp more oil, the vinegar, shallot, sugar, 1 tsp mustard and some seasoning. Toss the fennel and green beans in the dressing.
• Rub the remaining oil on the chops and season. Pan-fry for about 7 mins on each side until cooked through. Make sure to brown fat on the edge, too. Smear with remaining mustard and rest for a few mins. Serve with the chips and bean salad, drizzling over the mustardy resting juices.

Steps:

• Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, 1/4 cup vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
• Pound pork chops between 2 layers of plastic wrap to 1/4-1/2" thickness; season with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high.
• Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
• Reduce heat to medium-low and add mustard, honey, remaining 2 tablespoons vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
• Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
• Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.

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:

• Heat a little oil in a non-stick frying pan.
• Season the chops then fry for about 4 minutes on each side and remove. Tip the shallots into the pan and cook for about 5 minutes, keep warm.
• Add the vinegar and reduce for a few more minutes then add the wine and cook for a couple of minutes.
• Stir in the mustard and cream and bubble away until thickened.
• Serve with the pork chops and green beans.

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.

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.

Steps:

• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
• Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
• *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

Steps:

• Marinate the pork chops: Place the pork chops in a gallon-size ziplock bag. Add ½ cup French's Creamy Yellow Mustard, warmed honey, the apple cider vinegar, salt, pepper, and McCormick® Paprika. Massage through the bag until the pork chops are completely covered, then seal the bag and refrigerate for 2 hours.
• Make the honey mustard sauce: In a small saucepan, melt the butter over medium heat. Add the shallot and cook until fragrant and translucent, about 2 minutes. Deglaze the pot with the white wine, then whisk in the chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, and lemon juice. Simmer until thickened, 3-5 minutes. Remove the pot from the heat and stir in the McCormick® Dried Parsley flakes. Season with salt and pepper to taste.
• Make the crunchy green salad: In a large bowl, toss together the kale, radicchio, dried cranberries, and apple.
• In a small bowl, whisk together the grapeseed oil, apple cider vinegar, honey, lemon juice, and red pepper flakes.
• Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
• Cook the pork chops: In a shallow bowl, whisk together 1 egg, the milk, and the remaining tablespoon of French's® Creamy Yellow Mustard. In a separate shallow bowl, stir together the flour, McCormick® Garlic Powder, and McCormick® Onion Powder. Add the panko to a third shallow bowl.
• Dip the pork chops into the flour mixture, then the egg mixture, then into the panko, pressing the bread crumbs into both sides of the meat to coat completely.
• Heat the grapeseed oil in a medium high-walled skillet over medium heat until the temperature reaches 350°F (180°C). Working in batches to avoid overcrowding the pan, cook the pork chops until golden brown and the internal temperature reaches 145°F, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
• Serve the crispy pork chops with the honey mustard sauce and crunchy green salad alongside.
• Enjoy!

Steps:

• Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
• Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
• Remove from pan and keep warm.
• Add shallots to the pan and cook them, stirring, one minute.
• Add chicken broth, balsamic vinegar, and crumbled thyme.
• Cook stirring 5 minutes.
• Remove pan from heat, and add the butter.
• Stir till the butter has melted and is well incorporated into the sauce.
• Pour sauce over the chops, and serve.

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.

Steps:

• Pat the pork dry with paper towels, then season with salt and pepper.
• Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.
• Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
• Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes.
• Do not clean the skillet.
• While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering.
• Add the shallot and cook until softened, about 2 minutes.
• Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
• Stir in the mustard and any accumulated pork juice.
• Turn the heat to low and whisk in the butter, one piece at a time.
• Off the heat, stir in the tarragon and season with salt and pepper to taste.
• Spoon the sauce over the pork before serving.