Braised Pork Chops With Creamy Mustard Sauce Recipes

PORK CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• Season pork chops with salt and pepper on both sides.
• Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).
• Transfer pork to a plate and cover with aluminum foil.
• Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.
• Add cream or half & half, dijon mustard, and lemon juice.
• Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.
• Spoon sauce over pork. Garnish with parsley, if desired.

PORK CHOPS WITH CREAMY MUSTARD NOODLES

Steps:

• Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.

CREAMY MUSTARD PORK CHOPS

Steps:

• Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
• Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

PORK CHOPS WITH MUSTARD SAUCE

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.

PORK CHOPS WITH DIJON SAUCE

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.

BRAISED PORK CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• Season chops with 1/4 tsp thyme, salt and pepper (both sides).
• Heat oil in a medium skillet over medium-high heat; add chops and brown well on one side before turning over to brown the other side.
• After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil.
• Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet.
• Bring to a simmer and cover, cooking at a slow simmer for 15 minutes (if you find that your liquid is reducing too quickly, adjust your temperature a bit downward, and add an additional tablespoon water if needed).
• Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside.
• After the 15 minutes simmer time, remove the cover from the skillet and continue simmering until most but not all of the liquid has evaporated (about 5 minutes).
• Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat.
• Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove.
• Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so).
• Top chops with sauce and serve.

BRAISED PORK FILLETS WITH PRUNES AND CREAM SAUCE

Steps:

• Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.
• Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)
• Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.
• Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.
• Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.
• Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.

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!

PORK CHOPS WITH JAMMY-MUSTARD GLAZE

Steps:

• In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
• In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
• Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.

BRAISED PORK CHOPS WITH DILL SAUCE

Steps:

• In a skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and pour of the excess fat. Add the milk to the skillet, bring it to a simmer, and braise the pork chops, covered, over moderately low heat for 25 minutes, or until they are tender. (The milk will appear curdled.) Transfer the chops to a plate and keep them warm, covered. Stir the cornstarch mixture, stir it into the milk, and bring the sauce to a boil, stirring. In a blender blend the sauce until it is smooth and stir in the dill. Transfer the pork chops to 2 plates and pour the sauce over them.

BRAISED PORK CHOPS WITH ORANGE-MUSTARD SAUCE

Steps:

• Season chops with salt and pepper.
• Heat oil in large skillet over medium-high heat.
• Brown chops, 3-4 minutes per side.
• In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic.
• Pour ginger mixture over chops.
• Simmer, covered, 8-10 minutes or until chops are tender.
• Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork.
• Garnish with orange slices and watercress.
• Pass remaining sauce.