MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
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
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.
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED MUSTARD GREENS WITH PANCETTA
Provided by Kelsey Nixon
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and saute until crisp. Transfer to a paper towel-lined plate. Add the remaining 1 tablespoon oil to the skillet along with the garlic and shallots and cook, stirring occasionally, until softened and golden brown. Fill the skillet with the mustard greens (as many as will fit), sprinkle generously with salt and pepper and continue cooking until wilted, just a couple of minutes. As the greens cook, add the remaining greens, lemon zest and juice to the skillet, cooking until the greens are completely wilted. Remove from the heat, transfer to a warm serving platter and top with the crispy pancetta. Serve right away.
SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
- In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
- Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.
SAUTEED STEAK WITH MUSTARD CREAM SAUCE
Steps:
- Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.
SAUTEED SCALLOPS WITH MUSTARD
Quick, easy and tasty. Can be used as an appetizer for 6 to 12 or a starter course for 6 or a meal for 2. Recipe says 4. Try this with a good spicy gewurztiaminer (what a mouthful just to say it) wine. Excellent.
Provided by Tebo3759
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet.
- Cook scallops 2 minutes on each side.
- Remove and keep warm.
- Saute spinach 1 minute and season to taste.
- Add cream, mustard and curry.
- Cook 2 minutes.
- Add scallops to warm.
- Serve in a soup bowl.
Nutrition Facts : Calories 190, Fat 15.7, SaturatedFat 6.2, Cholesterol 45.7, Sodium 156.9, Carbohydrate 3.7, Fiber 1.1, Sugar 0.3, Protein 9.4
SAUTEED PORK CHOPS WITH MUSTARD SAUCE WITH CAESER SALAD WITH PARMESAN CRISPS AND HOMINY CROUTONS
Steps:
- Hominy Croutons:
- Heat oil in a small saute pan. Cook onions and garlic until soft. Add wine and reduce by half. Place the water in a medium saucepan and add 2 tablespoons of salt, bring to a boil. Slowly whisk in the cornmeal and cook for, 15 to 20 minutes. Season with salt and pepper and spread into a buttered 11 by 17 inch baking sheet. Chill in the refrigerator for at least 1 hour. Heat the oil in a cast iron skillet or a deep fry to 350 degrees F. Cut the polenta into 1/2-inch squares. Dredge lightly in cornmeal and fry in batches until golden brown.
- Parmesan Crisps:
- Heat a large saute pan over medium heat. Combine the cheese and flour in a medium bowl. Sprinkle 2 tablespoons of the cheese into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm. Drape the crisp over a large rolling pin until cool. Repeat.
- Salad:
- Put all ingredients except oil in a blender and blend until smooth. Slowly add the oil and season with salt and pepper. Place the romaine in a large bowl and toss with some of the dressing. Divide among 4 plates. Scatter croutons around and place a Parmesan crisp in the center of the salad.
- Pork:
- Season pork with salt and pepper on both sides. Heat a few tablespoons of oil in a large saute pan until almost smoking. Cook the pork for 3 to 4 minutes on 1 side or until golden brown, turn over, reduce heat to medium and continue cooking to medium doneness. Remove to a plate and keep warm. Pour off all but 2 tablespoons of the fat. Add the garlic and onions and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook to a sauce consistency. Whisk in the mustards and thyme and season with salt and pepper to taste.
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!
FRESH SAUTEED SCALLOPS
Make and share this Fresh Sauteed Scallops recipe from Food.com.
Provided by Oolala
Categories Very Low Carbs
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Dredge scallops in flour.
- Heat oil in large skillet with butter.
- Add garlic and brown; as soon as it browns, add scallops and saute till lightly colored, about 8 minutes.
- Add white wine at the last minute (should take 15 total minutes to cook).
Nutrition Facts : Calories 1145.8, Fat 102.3, SaturatedFat 36.4, Cholesterol 197.1, Sodium 698.8, Carbohydrate 8.7, Fiber 0.2, Sugar 0.7, Protein 39.1
SAUTEED SCALLOPS WITH MUSHROOMS
Make and share this Sauteed Scallops With Mushrooms recipe from Food.com.
Provided by MGL the Cook
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season scallops with salt and pepper. Set aside.
- In a non-stick pan, heat 2 tablespoons olive oil until smoking.
- Place scallops in pan and do not move them.
- Cook until crisp and golden brown, 5 or 6 minutes.
- In a 12-14 inch saute pan, heat remaining oil until smoking.
- Add shallots and saute until soft, about 3-4 minutes.
- Add mushrooms and toss 3-4 minutes, until softened.
- Add vinegar and toss, adding salt and pepper to taste.
- Serve 3 scallops per person.
Nutrition Facts : Calories 173.3, Fat 13.9, SaturatedFat 1.9, Cholesterol 14.8, Sodium 75.1, Carbohydrate 4.4, Protein 8.1
SCALLOPS AND MUSHROOMS (PAN SEARED)
This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.
Provided by Alan Leonetti
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
- When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
- Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
- Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
- Cover again and continue to sauté another 1 or 2 minutes.
- Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
- Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
- Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.
Nutrition Facts : Calories 494.9, Fat 35.9, SaturatedFat 22.1, Cholesterol 121.3, Sodium 1566.9, Carbohydrate 17.6, Fiber 2.8, Sugar 6.2, Protein 22
SAUTEED MUSTARD GREENS WITH GARLIC
Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Low Cal Winter Healthy Vegan Mustard Greens Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.
SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE
Provided by Lisa Zwirn
Categories Citrus Mustard Shellfish Sauté Cocktail Party Dinner Lemon Seafood Scallop Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC
Make and share this Sauteed Scallops With Parsley and Garlic recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add 8 scallops; sauté 2 1/2 minutes on each side or until browned.
- Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
- Wipe pan clean with a paper towel.
- Add butter to pan; reduce heat, and cook until butter melts.
- Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
Nutrition Facts : Calories 152.4, Fat 11.3, SaturatedFat 4.4, Cholesterol 35.1, Sodium 285.4, Carbohydrate 2.2, Fiber 0.2, Sugar 0.1, Protein 10.3
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