MUSTARD PORK CHOPS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.
- This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
- Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
- Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
- Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
- Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
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.
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 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.
MUSTARD CHOPS & CHIPS
Dijon mustard-smeared pork with a piquant fennel and green bean salad and crispy potato fries
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Toss the potatoes with 1 tbsp oil and some seasoning in a baking tray. Spread out in a single layer and bake for 20 mins. Add the fennel seeds and paprika, turn potatoes and bake for 20 mins more until golden.
- Meanwhile, cook the green beans in boiling water for 5-6 mins. Run under cold water and drain well. Mix 1 tbsp more oil, the vinegar, shallot, sugar, 1 tsp mustard and some seasoning. Toss the fennel and green beans in the dressing.
- Rub the remaining oil on the chops and season. Pan-fry for about 7 mins on each side until cooked through. Make sure to brown fat on the edge, too. Smear with remaining mustard and rest for a few mins. Serve with the chips and bean salad, drizzling over the mustardy resting juices.
Nutrition Facts : Calories 691 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.7 milligram of sodium
MUSTARD PORK CHOPS WITH GNOCCHI
Make and share this Mustard Pork Chops With Gnocchi recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a frying pan over medium heat. Add pork chops and cook 5 minutes on each side. Remove to a plate.
- Add cider to pan and scrape up any browned bits on the bottom. Stir in mustard and cream. Spoon 2-3 tbsp of sauce over each chop.
- Meanwhile, put gnocchi in boiling salted water until the rise to the surface. Drain and add to remaining sauce in pan. Toss well and divide between two plates.
Nutrition Facts : Calories 429.9, Fat 36.1, SaturatedFat 15.1, Cholesterol 130.9, Sodium 167.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.3, Protein 24.1
PORK CHOPS WITH MUSTARD AND CREAM
Steps:
- In a skillet large enough to hold the pork chops in a single layer, heat the oil over medium-high heat until it just begins to smoke. Add the chops and saute until well browned on each side, 4 to 5 minutes per side. Transfer to a platter and cover to keep warm. Discard the oil in the skillet, then wipe out the skillet with a paper towel. Set over medium heat and add the butter. When it's melted, add the shallots and garlic and saute until aromatic but not browned, about 1 minute. Remove the skillet from the heat and add the brandy; be careful here, because the brandy may ignite. Add the cream and mustard to the skillet and return the skillet to the heat, increasing the heat to high. Bring the mixture to a boil, then reduce the heat to low. Return the veal chops to the skillet, along with any accumulated juices, and simmer until the sauce has reduced enough to coat the back of a spoon and the chops are just cooked through, 4 to 5 minutes. Turn the chops in the sauce once as they cook. Remove the skillet from the heat and season the chops with lemon juice and salt and pepper. Transfer the chops to a serving platter, spoon sauce over them, and serve immediately, sprinkled with the chopped fresh herbs.
MUSTARD-GLAZED PORK CHOPS
"When I was a child, one of my girlfriends would occasionally invite me to dinner, and her mother made the most delicious barbecue sauce containing mustard. I finally asked for the recipe," writes Jeri-Lynn Sandusky of Georgetown, Texas.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened., Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.
Nutrition Facts : Calories 258 calories, Fat 9g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 397mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
HONEY MUSTARD-PANKO PORK CHOPS
A simple honey mustard and panko coating makes pork chops moist and flavorful.
Provided by Stacie Harper
Categories Baked Pork Chops
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
- Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
- Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 763.5 calories, Carbohydrate 64.6 g, Cholesterol 132.1 mg, Fat 32.3 g, Fiber 1.2 g, Protein 57.2 g, SaturatedFat 9.2 g, Sodium 807.7 mg, Sugar 17.8 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.
MUSTARD-CRUSTED PORK CHOPS
A family favorite! Use fresh breadcrumbs only for this, and the amounts can be cut in half for 4 porkchops. The garlic powder or fresh garlic can be omited if desired. I sprinkle powdered meat tenderizer on my chops, cover and refrigerate about 4-5 hours before using for this recipe (or any pork chop recipe) you can do this up to 24 hours in advance even... your chops with be melt in your mouth tender!
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 8 pork chops
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
- Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
- Arrange in roasting pan.
- Press about 1/4-cup of the breadcrumb mixture on top of each chop.
- Bake pork chops until cooked through (about 30-35 minutes).
- Preheat the broiler.
- Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
- Serve immediately.
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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