Pork Chops With Mustard Rosemary And Capers Recipes

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MUSTARD & ROSEMARY PORK CHOPS



Mustard & Rosemary Pork Chops image

Make and share this Mustard & Rosemary Pork Chops recipe from Food.com.

Provided by English_Rose

Categories     Pork

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons mild mustard, preferably German but French is fine
3 tablespoons olive oil
2 garlic cloves, thinly sliced
2 sprigs rosemary, leaves stripped
1 tablespoon balsamic vinegar
4 pork chops, about 8oz each
1 pinch salt and pepper

Steps:

  • Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper.
  • Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hours
  • Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny.
  • To cook on a griddle: heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice.
  • As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt.
  • To help the meat relax a little, leave it loosely covered in foil for about 10 minutes
  • To BBQ:
  • Grill the chops for about 3 mins each side until browned. Move the chops to the side of the barbecue and cook for another 10-20 mins until the meat is just firm, but not overcooked.
  • As they cook, brush occasionally with marinade juices (or trickle with lager or water).

Nutrition Facts : Calories 320.7, Fat 24.6, SaturatedFat 6.3, Cholesterol 75, Sodium 151.7, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 22.9

PORK CHOPS WITH MUSTARD SAUCE & CAPERS



Pork Chops With Mustard Sauce & Capers image

This is an insanely simple dinner. The mustard sauce, shallot and capers really make a boring, old pork chop something special. Great with garlic mashed potatoes and a salad. - from halfassedkitchen.com

Provided by Karen in MA

Categories     Pork

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 -4 pork chops (we used boneless)
olive oil
1 shallot, chopped
2 tablespoons Dijon mustard
1/3 cup cream, half-and-half or 1/3 cup soy coffee creamer
1 teaspoon fresh lemon juice
2 tablespoons capers
salt and pepper
3 tablespoons flour mixed with a little water

Steps:

  • Pan fry pork chops in olive oil.
  • In separate skillet, heat shallot in olive oil until softened.
  • Add mustard, cream, capers, lemon juice, salt, pepper and flour mixture (enough so desired thickness is achieved). Cook until heated through.
  • Spoon sauce over pork chops.

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