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.
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
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.
EASY PORK CHOPS IN SAVORY MUSTARD SAUCE
This is a quick, easy and very delicious pork chop recipe, I make it quite a lot at my house, the sauce tastes so good, if you are cooking more than four chops,you could double the sauce recipe, this is great served with white rice and a side order of salad....this is a recipe that you will be making over and over.....enjoy!
Provided by Kittencalrecipezazz
Categories Pork
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the first four ingredients.
- Dredge pork chops in flour mixture.
- In a skillet brown chops on both sides in oil, about 8 minutes.
- Combine all the mustard sauce ingredients; pour over pork chops.
- Cover and simmer until meat is tender, about 20 minutes.
- Spoon sauce over chops when serving.
Nutrition Facts : Calories 850.3, Fat 58.6, SaturatedFat 13.6, Cholesterol 150.1, Sodium 903.7, Carbohydrate 31.3, Fiber 2.6, Sugar 18.1, Protein 50
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!
CREAMY MUSTARD PORK CHOPS
Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 8 g, Cholesterol 100.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 4.7 g, Sodium 899.8 mg, Sugar 2.1 g
PORK CHOPS IN A CREAMY MUSTARD SAUCE
These are fork tender pork chops in the most amazing mustard cream sauce. Company worthy dinner recipe. Wonderful served with rice.
Provided by Marie
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper pork chops and dredge in 2 tablespoons flour.
- Heat butter in large skillet and brown chops well.
- Add wine and lemon juice and simmer, covered for 45 to 50 minutes until very tender.
- Remove chops to serving platter.
- In same skillet, stir 1 1/2 tablespoons of flour into drippings until smooth.
- Stir in cream, mustard and red pepper.
- Simmer, stirring for 1 minute.
- Serve pork chops with sauce.
Nutrition Facts : Calories 364.7, Fat 26, SaturatedFat 12.2, Cholesterol 111.6, Sodium 167.1, Carbohydrate 5.8, Fiber 0.3, Sugar 0.4, Protein 24.3
PORK CHOPS WITH SWEET MUSTARD SAUCE
I love mustard! The pickled onion rings are a nice side, but you can skip it for another type of condiment, like olives or pickles.
Provided by ShelbyLyn
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 15.2 g, Cholesterol 57.9 mg, Fat 14.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 6.2 g, Sodium 713.9 mg, Sugar 6.7 g
CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY
Here's what you need: boneless pork chop, French's® Creamy Yellow Mustard, honey, apple cider vinegar, kosher salt, freshly ground black pepper, McCormick® Paprika, large egg, milk, all purpose flour, McCormick® Garlic Powder, McCormick® Onion Powder, panko breadcrumbs, grapeseed oil, unsalted butter, shallot, white wine, chicken broth, French's® Creamy Yellow Mustard, honey, heavy cream, lemon juice, McCormick® Dried Parsley flakes, kosher salt, freshly ground black pepper, kale, shredded radicchio, dried cranberries, apple, grapeseed oil, apple cider vinegar, honey, lemon, red pepper flakes, kosher salt, freshly ground black pepper
Provided by Jordan Fitzpatrick
Categories Lunch
Yield 4 servings
Number Of Ingredients 36
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!
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