Pork Chops With Mustard Cornichon Sauce Recipes

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MUSTARD PORK CHOPS



Mustard Pork Chops image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream

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 IN A HONEY-MUSTARD SAUCE



Pork Chops in a Honey-Mustard Sauce image

Pork chops are a great economical cut and cook up quickly, making them ideal for busy weeknight meals. But turning out tender chops can be tricky. Browning them first, then finishing them in this tangy, slightly sweet sauce results in perfectly cooked chops. -Susan Bentley, Burlington, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 teaspoon garlic powder, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (6 ounces each)
1 tablespoon olive oil
1/2 cup white wine or chicken broth
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 cup heavy whipping cream

Steps:

  • Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 24g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 597mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 33g protein.

PORK CHOPS WITH SWEET MUSTARD SAUCE



Pork Chops with Sweet Mustard Sauce image

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

1 red onion, sliced into rings
¼ cup cider vinegar
1 tablespoon olive oil
4 (5 ounce) boneless pork chops
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup sour cream
¼ cup Dijon mustard
2 ½ tablespoons apricot preserves

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

HONEY MUSTARD PORK CHOPS



Honey Mustard Pork Chops image

Quick, easy, and tasty way to prepare pork chops inside or outside. Just skip skillet if using grill.

Provided by AuntE

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 30m

Yield 4

Number Of Ingredients 5

¼ cup honey
2 tablespoons prepared yellow mustard
1 tablespoon butter
1 ½ pounds center-cut boneless pork chops - 1/2-inch thick
garlic powder, or to taste

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.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 18.1 g, Cholesterol 65.6 mg, Fat 14.2 g, Fiber 0.3 g, Protein 22.1 g, SaturatedFat 5.8 g, Sodium 149.8 mg, Sugar 17.6 g

PORK CHOPS WITH MUSTARD SAUCE



Pork Chops with Mustard Sauce image

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

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup white wine or chicken broth
3 garlic cloves, minced
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon Worcestershire sauce

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 DIJON SAUCE



Pork Chops With Dijon Sauce image

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

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

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

PORK CHOPS WITH MUSTARD CORNICHON SAUCE



Pork Chops with Mustard Cornichon Sauce image

Known in France as Cote de Porc Vigneronnes (Grape Growers Pork Chops) this provencial dish is typical of the simple yet substantial fare served after a hard day of work in the grape fields. Serve with wilted spinach in cream.

Provided by MarieRynr

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
6 pork loin chops, 1 inch thick (about 12 ounces each)
1/2 cup water
1 large shallot, minced (about 3 TBS)
1 clove garlic, minced
2 tablespoons minced cornichons (about 4, (ornichons are tiny brine packed French pickles, available at specialty food stores and som)
1 tablespoon Dijon mustard
1/4 cup chopped fresh Italian parsley

Steps:

  • Melt 1 TBS butter with 1 TBS olive oil in each of 2 heavy large skillets over medium heat.
  • Sprinkle chops with salt and pepper.
  • Add 3 chops to each skillet and saute until lightly browned, about 3 minutes each side.
  • Cover skillets and cook 9 minutes, until thermometer inserted into center of chops registers 145*F.
  • Transfer chops to warm platter, tent with foil and keep warm.
  • Add half of water, shallot and garlic to each skillet.
  • Cook until shallot is soft, scraping up any browned bits, about 2 minutes.
  • Add any juices from chops.
  • Whisk in cornichons and mustard.
  • Season with salt and pepper.
  • Pour over chops and sprinkle with parsley.

Nutrition Facts : Calories 335.8, Fat 28.3, SaturatedFat 10.5, Cholesterol 79, Sodium 152.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 18.3

PORK CHOPS WITH MUSTARD-CORNICHON SAUCE



Pork Chops with Mustard-Cornichon Sauce image

Categories     Mustard     Pork     Sauté     Quick & Easy     Dinner     Pork Chop     Fall     Simmer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
6 1-inch-thick pork loin rib chops (about 12 ounces each)
1/2 cup water
1 large shallot, minced (about 3 tablespoons)
1 garlic clove, minced
2 tablespoons minced cornichons* (about 4)
1 tablespoon Dijon mustard
1/4 cup chopped fresh Italian parsley

Steps:

  • Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
  • Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
  • *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

PORK CHOPS WITH TARRAGON SAUCE AND CORNICHONS



Pork Chops with Tarragon Sauce and Cornichons image

Provided by Bon Appétit Test Kitchen

Categories     Mustard     Sauté     Quick & Easy     Father's Day     Dinner     Tarragon     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) butter, cut into 6 pieces, divided
4 3/4-inch-thick pork rib chops
5 teaspoons chopped fresh tarragon, divided
1/2 cup sliced shallots (about 2 large)
1/4 cup thinly sliced cornichons (gherkins)
1 tablespoon whole grain mustard
1/2 cup low-salt chicken broth
1/4 cup apple juice

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm.
  • Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon.

PORK CHOPS WITH MUSTARD SAUCE



Pork Chops With Mustard Sauce image

Listed below are two variation. The "stir-ins" of capers or cornichons add just enough je ne sais quoi to make the dish really sing. Adapted from The Bonne Femme Cookbook by Wini Moranville sold on Amazon.

Provided by gailanng

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork loin chops with bone (1/2 inch thick)
salt & freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped (about 1/4 cup)
3/4 cup low sodium chicken broth
3/4 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1 tablespoon heavy cream (optional)
2 tablespoons snipped fresh parsley

Steps:

  • Season both sides of the pork chops with salt and pepper. In a large skillet, heat the oil over medium-high heat until it shimmers. Add the pork chops, reduce the heat to medium, and cook, turning once, until slightly pink inside (145ºF), 6 to 8 minutes. Transfer the pork chops to a platter and cover with foil to keep warm.
  • Drain off all but a sheen of fat from the skillet. Add the shallot to the pan and sauté briefly, until translucent. Add the broth and the wine to the skillet, stirring with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the liquid is reduced to 1/2 cup, cooking about 4 to 5 minutes, depending on the heat and your pan size. Whisk in the mustard and butter. Bring to a boil and whisk in the cream and the parsley.
  • Divide the chops among four dinner plates, spoon the sauce over the chops, and serve.
  • Variations:.
  • Pork Chops with Cornichon-Mustard Sauce: Stir 1/4 cup julienned cornichons into the finished sauce and gently heat through.
  • Pork Chops with Mustard-Caper Sauce: Add 1/4 teaspoon crushed dried herbes de Provence when you add the shallot. Stir 1/4 cup drained capers into the finished sauce.

Nutrition Facts : Calories 248.4, Fat 12.5, SaturatedFat 4.4, Cholesterol 66.6, Sodium 133.4, Carbohydrate 2.9, Fiber 0.2, Sugar 0.5, Protein 22.5

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Top Asked Questions

What is the best way to cook pork chops in 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 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.
How to cook pork loin chops in the oven?
Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
How to cook pork chops in a crock pot?
Directions Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. 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.
What are the best spices for pork chops?
But it’s especially great on pork chops. That’s because you make it in the same pan as the pork. That means your sauce will have all kinds of yummy pork flavor. Of course, the same can be said for chicken or steak dishes as well. Regardless of the meat, you can’t beat cream, butter, garlic, parmesan, and herbs. It’s luscious. 4. Fresh Basil Pesto

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