Skillet Roasted Pork Chops With Spring Vegetables And Mustard Sauce Recipes

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SKILLET PORK CHOPS WITH SALSA VERDE

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15



Skillet Pork Chops with Salsa Verde image

Steps:

  • For the pork chops: Preheat the oven to 425 degrees F.
  • Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
  • For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
  • For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
Four 12- to 14-ounce bone-in pork loin chops, about 1 inch thick
Extra-virgin olive oil, for cooking
2 cups loosely packed fresh Italian parsley leaves
2 tablespoons capers, drained
1 tablespoon lemon juice plus 1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne, or to taste
3 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1/3 cup extra-virgin olive oil

SKILLET ROASTED PORK CHOPS

this is great

Provided by Patsy Fowler

Categories     Roasts

Time 15m

Number Of Ingredients 2



skillet roasted pork chops image

Steps:

  • 1. Preheat oven to 350. Heat well seasoned iron skillet. When screaming hot place in chops in a single layer. Sear for about 3 minutes on one side or until the chops take on a gorgeous brown color.
  • 2. Turn the chops when brown. Cover the skillet and place in preheated oven. Roast for 1 hour. Remove from oven leave covered and let sit for 10 minutes.

3 to 4 bone in pork chops cut from the rib section
mortons season all seasoned salt

PORK CHOPS WITH MUSTARD SAUCE

An easy Pork Chops with Mustard Sauce recipe

Categories     Mustard     Pork     Bake     Quick & Easy     Dinner     Meat     Pork Chop     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10



Pork Chops with Mustard Sauce image

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.

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice

PORK CHOPS IN A HONEY-MUSTARD SAUCE

Pork chops are a great economical cut and cook up quickly, making them ideal for busy weeknight meals. But turning out tender chops can be tricky. Browning them first, then finishing them in this tangy, slightly sweet sauce results in perfectly cooked chops. -Susan Bentley, Burlington, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Pork Chops in a Honey-Mustard Sauce image

Steps:

  • Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 24g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 597mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 33g protein.

3/4 teaspoon garlic powder, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (6 ounces each)
1 tablespoon olive oil
1/2 cup white wine or chicken broth
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 cup heavy whipping cream

PORK WITH MUSTARD SAUCE

Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Pork with Mustard Sauce image

Steps:

  • Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 311mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.

1 pound pork tenderloin
2 tablespoons butter
1/2 cup beef broth
3/4 teaspoon dried tarragon
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard
Salt and pepper to taste
Hot cooked noodles, optional

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