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
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 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
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.
FLATTENED PORK CHOPS WITH GREENS AND MUSTARD PAN SAUCE
Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.
Categories Mustard Pork Chop Mustard Greens Shallot Bon Appétit Dinner Leafy Green Quick & Easy
Yield 4 servings
Number Of Ingredients 11
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.
MUSTARD PICKLES
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Provided by BJ MOORE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
- Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
- In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
- Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g
PORK CHOPS WITH JAMMY-MUSTARD GLAZE
Fruit and mustard are two classic accompaniments to pork, and really, a juicy chop doesn't need much more than that for a sweet and tangy sauce. Mix together water, grainy mustard and any fruit preserve that's good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly on one side to prevent overcooking, then pour the fruit-mustard mixture into the skillet while they rest. The pork will stay moist, and its juices will have time to mingle with the sauce. Then just slice the pork and drape it in the velvety two-ingredient glaze. Eat with mashed or roasted potatoes and a green salad.
Provided by Ali Slagle
Categories weeknight, meat, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
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.
PORK CHOPS WITH GARLIC MUSTARD SAUCE
Make and share this Pork Chops With Garlic Mustard Sauce recipe from Food.com.
Provided by agileangus
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle pork chops with salt & pepper and coat lightly with flour.
- Heat butter and olive oil in large frying pan. Add chops and cook until browned. Remove and keep warm.
- Add garlic and cook over medium heat 1 minute. Add chicken stock. Bring to a boil, stirring up browned bits from bottom of pan.
- Stir in dijon mustard and parsley.
- Return chops to pan and cook til done. Top with sliced scallions before serving.
Nutrition Facts : Calories 402.4, Fat 19.9, SaturatedFat 7, Cholesterol 132.9, Sodium 222.7, Carbohydrate 10.6, Fiber 0.6, Sugar 0.9, Protein 42.5
PORK TENDERLOIN WITH MUSTARD SAUCE
Steps:
- Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
- Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
- To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
- Mixed Green Salad with Citrus Dressing
- Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.
HAND OF PICKLED PORK WITH MUSTARD SAUCE RECIPE
Provided by á-174942
Number Of Ingredients 18
Steps:
- Drain pork and place in cold water to cover. Bring to boil and cook 50 minutes. Add carrots and cook 30 minutes more. Let cool in water. Drain and reserve carrots. Remove skin from pork and carve into thick slices. Set aside. Melt butter in small saucepan, then add flour. Stir to form a roux and cook on low heat for 1 minute. Add hot stock, whisking to form a smooth sauce. Add mustard and lemon juice. Cook 12 minutes, then season with salt and white pepper. Combine egg yolks with a little bit of the sauce, whisk well and add this back to saucepan, whisking over gentle heat. Place pork on serving platter and nap with sauce. Garnish with parsley and surround by cooked carrots. Serve with Bennet Potatoes. For the Bennet Potatoes: Preheat oil to 400 degrees. Combine mashed potatoes with chives and fold in egg whites. Fill piping bag with 1/2-inch plain nozzle. Pipe pieces into hot oil and cook 2 minutes until crisp and golden brown. Drain on paper towels and dust with parsley. This recipe yields 6 to 8 servings.
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