Pork Chops With Endive Salad And Caraway Mustard Recipes

PORK CHOPS WITH ENDIVE-GRAPE SALAD

Steps:

• Season the pork chops all over with salt, pepper and the paprika; set aside. Cook the bacon in a medium skillet over medium-high heat, turning occasionally, until browned and crisp, about 5 minutes. Transfer to a paper towel-lined plate.
• Make the salad dressing: Whisk the buttermilk, mayonnaise and 2 tablespoons each lemon juice and chives in a bowl until smooth. Season with salt and pepper; refrigerate until ready to use.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, 3 to 4 minutes per side. Divide among plates and let rest.
• Add the remaining 1 tablespoon lemon juice and 2 tablespoons water to the skillet and scrape up any browned bits. Simmer until reduced slightly, 15 to 30 seconds. Pour the juices evenly over the pork chops.
• Crumble the bacon into a large bowl. Add the endive, lettuce, grapes and buttermilk dressing. Toss to coat and season with salt and pepper. Add the salad to the plates and sprinkle with the remaining 1 tablespoon chives.

MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
• Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
• Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
• Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.

CARAWAY PORK CHOPS

Steps:

• Preheat oven to 350 deg F.
• Layer onions and apples in the bottom of a shallow baking dish.
• Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
• Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
• Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
• Cover and bake 1 hour.

CARAWAY-CRUSTED PORK CHOPS

Steps:

• Finely grind caraway seeds and peppercorns in an electric coffee/spice grinder or with a mortar and pestle and spread on a plate. Season chops with salt and dredge in spice mixture, coating completely.
• Heat oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until golden brown and just cooked through, about 5 minutes on each side. Transfer chops to a plate. Add vinegar to skillet and deglaze over moderately high heat, scraping up brown bits, until most of vinegar is evaporated, about 20 seconds. Add juice and simmer until reduced by half, about 3 minutes. Stir butter into sauce with salt to taste and pour over pork chops.

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.

HONEY MUSTARD PORK CHOPS

Steps:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

PORK CHOPS WITH ENDIVE SALAD AND CARAWAY MUSTARD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and pepper and cook until cooked through, 4 to 5 minutes per side. Transfer pork to a plate and let rest 5 minutes.
• Meanwhile, in a small bowl, stir together mustard, mayonnaise, lemon zest, and caraway seeds and season with salt and pepper.
• In a large bowl, whisk together 1 tablespoon oil and lemon juice; season with salt and pepper. Add endive and parsley and toss to combine. Serve pork with salad and mustard sauce.