HONEY-DIJON PORK CHOPS
I originally saw this recipe for chicken, but I decided to use pork instead.
Provided by April
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
- Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 424.9 calories, Carbohydrate 21.4 g, Cholesterol 142 mg, Fat 12 g, Fiber 0.3 g, Protein 54.6 g, SaturatedFat 4.1 g, Sodium 465 mg, Sugar 17.6 g
BAKED PORK CHOPS WITH DIJON CREAM SAUCE
Easy oven baked Pork Chops with Dijon Cream Sauce is a dreamy, delicious way to take plain old pork chops to a whole new level. These thick, juicy pork chops smothered in a garlicky dijon sauce will make you think twice about ever serving a plain old pork chop again!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Generously season pork chops with salt and pepper on both sides.
- In a large skillet over medium heat, melt butter. Drizzle oil into the pan.
- Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
- To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.
- Add chicken broth. Whisk in dijon mustard, then cream. Stir in salt and pepper.
- Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
- Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
- Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.
Nutrition Facts : Calories 448 kcal, Carbohydrate 3 g, Protein 31 g, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 173 mg, Sodium 690 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK CHOPS A LA DIJON
Remarkabley low in fat for a pork dish. Tasty as well as healthy. The capers add a delightfully briney flavor.
Provided by Clifford Boren
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375.
- Trim all visible fat from chops.
- Spray 13x9 pan with non-stick cooking spray.
- Put bread crumbs in one dish.
- In another dish combine the mustard, lemon juice, and capers.
- Dip both sides of the chops in mustard mixture then in bread crumbs.
- Place chops in baking pan and bake at 375 for 30 to 40 min.
- until pork is no longer pink, turning once about half way through.
Nutrition Facts : Calories 350.6, Fat 14.1, SaturatedFat 4.7, Cholesterol 124, Sodium 379.1, Carbohydrate 11.2, Fiber 1.1, Sugar 1.2, Protein 42.2
DIJON PORK CHOPS
Make and share this Dijon Pork Chops recipe from Food.com.
Provided by Mimi Bobeck
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Spread mustard on both sides of pork chops.
- Place in a greased shallow 2 quart baking dish.
- Combine crumbs and pepper (to taste); press onto tops and sides of chops.
- Bake, uncovered, at 375 degrees for 20-25 minutes or until meat juices run clear and topping is lightly browned.
Nutrition Facts : Calories 317.3, Fat 13.5, SaturatedFat 4.6, Cholesterol 124, Sodium 291.1, Carbohydrate 5, Fiber 0.6, Sugar 0.5, Protein 41.1
DIJON PORK CHOPS
A crumb coating is all you need to turn pork chops into a wow-worthy family dinner. Try the breading on chicken breasts, too. -Chris Rentmeister, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 334 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 347mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
PORK CHOPS WITH DIJON GLAZE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
- Heat a grill pan or griddle over medium-high heat.
- Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
ROSEMARY-DIJON PORK CHOPS
It only takes three ingredients to make these pork chops crispy, tender, juicy and flavorful: SHAKE 'N BAKE, dried rosemary leaves and Dijon mustard.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425°F.
- Mix coating mix and rosemary in shallow dish.
- Spread chops with mustard.
- Coat both sides of each chop with coating mixture.
- Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 2 g, Protein 24 g
CREAMY DIJON PORK CHOPS
The mustard cream adds a nice touch to this speedy skillet supper. My family prefers them to plain pork chops. -Janet Briggs
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm., In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.
Nutrition Facts :
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
A MESS OF PORK CHOPS WITH DIJON DRESSING
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
- Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
- Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 13 grams, Sodium 785 milligrams, Sugar 1 gram, TransFat 0 grams
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