Pork Chops With Mustard Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK CHOPS WITH CREAMY MUSTARD SAUCE



Pork Chops with Creamy Mustard Sauce image

These Pan-seared Pork Chops are boneless pork chops cooked on the stove top and covered in a simple homemade creamy mustard sauce. An easy 15-minute meal!

Provided by Lauren Allen

Categories     Main Course

Time 20m

Number Of Ingredients 6

4 boneless pork chops (, 1/2 inch thick)
salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2/3 cup half and half ((or heavy cream))
1 Tablespoon dijon mustard
2 teaspoons lemon juice

Steps:

  • Season pork chops with salt and pepper on both sides.
  • Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).
  • Transfer pork to a plate and cover with aluminum foil.
  • Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.
  • Add cream or half & half, dijon mustard, and lemon juice.
  • Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.
  • Spoon sauce over pork. Garnish with parsley, if desired.

Nutrition Facts : Calories 268 kcal, Carbohydrate 2 g, Protein 31 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 105 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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 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

PORK CHOPS WITH LEEKS IN MUSTARD SAUCE



Pork Chops with Leeks in Mustard Sauce image

Provided by Bruce Aidells

Categories     Mustard     Marinate     Sauté     Father's Day     Dinner     Pork Chop     Leek     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
2 teaspoons coarse kosher salt
2 teaspoons chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon freshly ground black pepper
2 bacon slices, coarsely chopped
Olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low-salt chicken broth
2 teaspoons finely chopped fresh sage
2 tablespoons Dijon mustard
1/3 cup créme fraîche or sour cream

Steps:

  • Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.
  • Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.
  • Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.
  • Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.
  • Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche (do not boil). Season with salt and pepper. Spoon over chops.

CREAMY MUSTARD PORK CHOPS



Creamy Mustard Pork Chops image

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

4 each boneless pork chops, 3/4-inch thick
1 ½ teaspoons lemon pepper seasoning
1 tablespoon butter or margarine
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
½ cup milk
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley

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 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 MUSTARD SAUCE



Pork Chops with Mustard Sauce image

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

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice

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.

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE



Pan-Seared Pork Chops with Sweet Mustard Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt
1 teaspoon ground ginger
1 teaspoon freshly cracked black pepper
1/2 teaspoon ground mustard
3 tablespoons plus 1 teaspoon sugar
Four 1-inch-thick bone-in pork chops
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup ginger beer or ginger ale
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley

Steps:

  • Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
  • Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
  • Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

PORK CHOPS WITH MUSTARD AND CREAM



Pork Chops with Mustard and Cream image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
4 pork chops (1-inch thick; about 10-ounces each)
2 tablespoons unsalted butter
2 tablespoons chopped shallots
1 small clove garlic, minced
2 tablespoons brandy
1 cup heavy cream
1/4 cup Dijon mustard
Squeeze of fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
2 teaspoons mixed chopped fresh herbs, such as chives, flat-leaf parsley, tarragon, and/or chervil leaves

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.

PORK CHOPS WITH GARLIC MUSTARD SAUCE



Pork Chops With Garlic Mustard Sauce image

Make and share this Pork Chops With Garlic Mustard Sauce recipe from Food.com.

Provided by agileangus

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless pork chops
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1 scallion, sliced
3/4 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon parsley
1/3 cup flour
salt, & pepper to taste

Steps:

  • Sprinkle pork chops with salt & pepper and coat lightly with flour.
  • Heat butter and olive oil in large frying pan. Add chops and cook until browned. Remove and keep warm.
  • Add garlic and cook over medium heat 1 minute. Add chicken stock. Bring to a boil, stirring up browned bits from bottom of pan.
  • Stir in dijon mustard and parsley.
  • Return chops to pan and cook til done. Top with sliced scallions before serving.

Nutrition Facts : Calories 402.4, Fat 19.9, SaturatedFat 7, Cholesterol 132.9, Sodium 222.7, Carbohydrate 10.6, Fiber 0.6, Sugar 0.9, Protein 42.5

CRISPY PORK CHOP WITH HONEY MUSTARD RECIPE BY TASTY



Crispy Pork Chop With Honey Mustard Recipe by Tasty image

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

1 lb boneless pork chop
½ cup French's® Creamy Yellow Mustard, plus 1 tablespoon
1 tablespoon honey, warmed
1 tablespoon apple cider vinegar
1 teaspoon kosher salt, plus more for sprinkling
1 teaspoon freshly ground black pepper
½ teaspoon McCormick® Paprika
1 large egg
2 tablespoons milk
⅓ cup all purpose flour
½ teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Onion Powder
1 cup panko breadcrumbs
¼ cup grapeseed oil
2 tablespoons unsalted butter
½ shallot, minced
¼ cup white wine
1 cup chicken broth
2 tablespoons French's® Creamy Yellow Mustard
1 tablespoon honey
¼ cup heavy cream
2 teaspoons lemon juice
½ tablespoon McCormick® Dried Parsley flakes
kosher salt, to taste
freshly ground black pepper, to taste
2 ½ cups kale, chopped
¾ cup shredded radicchio
¼ cup dried cranberries
1 apple, cored and diced
⅓ cup grapeseed oil
3 tablespoons apple cider vinegar
2 teaspoons honey
½ lemon, juiced
½ teaspoon red pepper flakes
kosher salt, to taste
freshly ground black pepper, to taste

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!

PORK CHOPS WITH MUSTARD SAUCE



Pork Chops With Mustard Sauce image

This is so easy to make and tastes just delicious with a fabulous sauce (try with scalloped potatoes!).

Provided by evelynathens

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork chops
1 tablespoon butter
4 tablespoons white wine
1 tablespoon cider vinegar
4 tablespoons apple juice
1/2 cup cream
1 tablespoon Dijon mustard
sugar
fresh tarragon
5 -6 gherkins or 5 -6 cornichons, minced

Steps:

  • Season pork chops with salt and pepper.
  • Melt butter in non-stick pan and fry pork chops about 7-8 minutes per side, until brown.
  • Remove from pan and add wine, apple juice, vinegar and a little sugar.
  • Boil on high heat for about 6 minutes.
  • Add cream, minced gherkins and tarragon.
  • Turn down heat and simmer 1-2 minutes.
  • Add mustard and whisk to dissolve.
  • Season to taste.
  • Serve pork chops napped with sauce.

Nutrition Facts : Calories 344.8, Fat 23.2, SaturatedFat 10.4, Cholesterol 102.5, Sodium 1184.6, Carbohydrate 6.9, Fiber 1.1, Sugar 4.8, Protein 24.1

PORK CHOPS WITH JAMMY-MUSTARD GLAZE



Pork Chops With Jammy-Mustard Glaze image

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

2 tablespoons cherry, fig, peach or apricot preserves, plus more if needed
2 tablespoons whole-grain mustard, plus more if needed
4 (1/2- to 3/4-inch-thick) pork rib chops (1 1/2 to 2 pounds)
Kosher salt and black pepper
2 tablespoons neutral oil (such as canola or grapeseed)

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.

More about "pork chops with mustard sauce recipes"

PORK CHOPS WITH MUSTARD SAUCE - RECIPE - FINECOOKING
pork-chops-with-mustard-sauce-recipe-finecooking image
2008-09-01 Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess. Put the butter and oil in a 12-inch skillet over …
From finecooking.com
4.6/5 (25)
Category Main Course
Cuisine American
Calories 490 per serving


EASY CREAMY MUSTARD PORK CHOPS RECIPE | KITCHN
easy-creamy-mustard-pork-chops-recipe-kitchn image
2019-05-01 Recipe: Easy Creamy Mustard Pork Chops. If you have a hankering for pork chops on a weeknight, these skillet pork chops are calling your name. Bathed in a creamy pan sauce fragrant with apple cider, fresh …
From thekitchn.com


SEARED PORK CHOPS WITH MUSTARD PAN SAUCE - ERICA JULSON
seared-pork-chops-with-mustard-pan-sauce-erica-julson image
2016-04-11 Use tongs to remove the pork chops to a plate. Reduce the heat to medium-low and add the shallot to the pan. Cook for a minute or two, stirring often, until softened. Add the garlic and thyme, and cook about 1 minute more …
From ericajulson.com


PORK CHOPS WITH LEEKS IN MUSTARD SAUCE RECIPE | BON …
pork-chops-with-leeks-in-mustard-sauce-recipe-bon image
2009-03-15 Step 3. Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy ...
From bonappetit.com


MUSTARD PORK CHOPS RECIPE (4 INGREDIENT DINNER)
mustard-pork-chops-recipe-4-ingredient-dinner image
2021-04-14 It takes about 25 minutes to bake one-inch thick boneless pork chops at 400F in the oven. The cook time will vary based upon the thickness of the pork chops and, of course, every oven is different. Start checking the …
From cookingchew.com


BRAISED PORK CHOPS RECIPE IN MILK MUSTARD SAUCE EASY …
braised-pork-chops-recipe-in-milk-mustard-sauce-easy image
2022-05-21 Instructions. Preheat oven to 400°F. Season both sides of pork chops with ground cumin, paprika, salt and pepper. Heat large oven-proof skillet on medium-high heat and then melt 1 tablespoon of butter. Sear both sides of …
From bestrecipebox.com


PORK CHOPS WITH CREAMY MUSTARD SAUCE - NICKY'S KITCHEN …
2021-11-01 Place the pork chops on a plate and sprinkle on the salt and pepper. Heat the oil in a large pan over a high heat. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden. Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
From kitchensanctuary.com
4.8/5 (4)
Calories 369 per serving
Category Dinner


PORK CHOPS WITH MUSTARD CREAM SAUCE RECIPE | MYRECIPES
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 4 to 5 minutes on each side or until lightly browned and done. Transfer pork to a serving plate, and keep warm. Add broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard, and lemon juice.
From myrecipes.com


10 BEST CROCK POT PORK CHOPS MUSTARD RECIPES | YUMMLY
2022-06-09 Crock Pot Pork Chops and Potatoes Eating On A Dime. salt, water, pepper, crushed tomatoes, baby carrots, boneless pork chops and 11 more. Ranch House Crock Pot Pork Chops …. Chef In Training. grated Parmesan …
From yummly.com


OVEN-BAKED PORK CHOPS - 151 RECIPES | TASTYCRAZE.COM
Oven-Baked Pork Chops - 151 delicious recipes. Pork Neck Chops in the Oven. Oven-baked pork neck steaks. Tender steaks in a clay pot. Romanian pork chops.
From tastycraze.com


PORK CHOPS WITH MUSTARD CREAM SAUCE - PAMELA COOKS
2021-09-03 Pour off all but 1 Tbsp fat in skillet. Still over medium heat, add the wine and scrape up the browned bits from the bottom of the pan. Increase heat to medium high and simmer the wine until reduced to about 2-3 Tbsp, around 2-3 minutes.
From pamelacooks.com


PORK CHOPS WITH MUSTARD SAUCE RECIPE | REAL SIMPLE
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side. Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.
From realsimple.com


PORK CHOPS WITH CREAMY MUSTARD SAUCE - THE SIMMERING CAULDRON
2021-09-10 Pour in 1 cup of the chicken broth. Add back the pork into the pan. Increase the heat to medium, bring to a simmer and cover. Reduce the heat and let the pork chops cook for about 10-15 minutes until well cooked. If too much of …
From thesimmeringcauldron.com


10 SAUCES FOR PORK TO INSTANTLY UPGRADE SUPPERTIME
2021-08-25 Blackberry-Honey Mustard Sauce. Credit: Hector Sanchez; Styling: Buffy Hargett Miller. Recipe: Blackberry-Honey Mustard Sauce. We created this sweet mustard sauce to top our Pork Tenderloin Sliders. It can also be made ahead of time as it will need to be chilled for 1 to 12 hours before serving.
From southernliving.com


HOMEMADE SHAKE-&-BAKE PORK CHOPS WITH MUSTARD SAUCE RECIPE …
Directions. Step 1. Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1-gal. zip-top plastic freezer bag. Advertisement. Step 2. Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper.
From southernliving.com


OVEN ROASTED PORK CHOPS WITH MUSTARD SAUCE - GIRL GONE GOURMET
2016-02-08 Instructions. Preheat oven to 400°F. Line a baking sheet with tin foil. In a large pan, heat the olive oil over medium-high heat. Sear the pork chops for a couple of minutes (about 3-4 minutes) on each side until nicely browned. Transfer the pork chops to the foil-lined baking sheet and roast them in the oven for 6-7 minutes, or until the ...
From girlgonegourmet.com


BREADED CRISPY BAKED PORK CHOPS WITH MUSTARD SAUCE
2016-01-25 Preheat oven to 425° F and line a baking sheet with aluminum foil and brush well with some olive oil. Set aside. In a small bowl, stir together the pork breading ingredients. Transfer mixture to a large zip-top plastic freezer bag. Working with one pork chop at a time, sprinkle both sides with a bit of salt and pepper.
From seasonsandsuppers.ca


PORK CHOPS WITH MUSTARD SAUCE RECIPE | MYRECIPES
Cook chops until browned on both sides, 1 1/2 to 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Advertisement. Step 2. Pour fat from pan. Add broth and bring to a boil, scraping bottom of pan with a wooden spoon to remove any browned bits. Stir in mustard, cream and any accumulated juices from chops and cook, stirring ...
From myrecipes.com


PORK STEAKS IN MUSTARD SAUCE | HOW TO MAKE CREAMY MUSTARD PORK
Fry the pork 3 minutes each side until well browned. Remove and set aside. Add the wine and garlic to the pan. Cook for 1 minute then add the stock, boiling for another 2 minutes. Mix the cornstarch paste with the sour cream or crème fraiche until smooth. Add to the pan and stir well. Simmer gently for 2 minutes.
From victoriahaneveer.com


HERBED PORK CHOPS ON MUSTARD SAUCE | HEART AND STROKE FOUNDATION
Step 3. Meanwhile, in small saucepan, whisk together sour cream, mustard, milk, canola oil, and tarragon. Place over low heat until warmed, about 2 to 3 minutes. Do not bring to a boil. Spoon equal amounts of mustard sauce on each dinner plate. Place pork chops on top of sauce and sprinkle with black pepper.
From heartandstroke.ca


SLOW COOKER PORK CHOPS WITH MUSTARD SAUCE - RICARDO
Season with salt and pepper. Place in a slow cooker. In the same skillet, brown the onions in the leftover pork cooking fat. Sprinkle with the flour and mix well. Add the broth and mustard. Bring to a boil while stirring. Season with salt and pepper. Pour over the pork chops in the slow cooker. Cover and cook on Low for 5 hours.
From ricardocuisine.com


SRF PORK CHOPS WITH MUSTARD CREAM SAUCE - SNAKE RIVER FARMS
Tender Kurobuta Pork Chops are browned, then finish cooking in an easy-yet-elegant mustard cream sauce with mushrooms. Sauteed spinach makes a great pairing for this meal which cooks up quickly for a busy weeknight dinner, in under 30 minutes.
From snakeriverfarms.com


HERBED PORK CHOPS ON MUSTARD SAUCE - CANOLAINFO
Instructions. 1. In small bowl, combine thyme, garlic powder, pepper flakes and salt. Brush both sides of pork chops with canola oil. Sprinkle thyme mixture evenly over both sides and press down with fingertips to adhere. 2. Heat large, nonstick skillet over medium-high heat. Cook pork chops 4 minutes on each side or until barely pink in center.
From canolainfo.org


EASY PORK CHOPS WITH APPLES AND MAPLE MUSTARD SAUCE
2021-10-08 Instructions. Put the pork chops on a plate and sprinkle both sides with the salt and a generous shower of black pepper. Put a cast iron or other large heavy skillet on the stove over medium-high heat. Leave it to get very hot, 2 to 3 minutes. Add the oil and tilt the pan so it coats the bottom and gets hot.
From momskitchenhandbook.com


PORK CHOPS WITH MUSTARD CREAM SAUCE RECIPE - FOOD
Directions. Step 1. Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. …
From foodandwine.com


PAN-SEARED PORK CHOPS WITH MUSTARD CREAM SAUCE
Make the mash. Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes and parsnips. Boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add the cheese and 2 tbsp butter. Mash the mixture, gradually adding the reserved cooking water ...
From makegoodfood.ca


EASY PORK CHOPS WITH MUSTARD SAUCE – FOOD WHAT WE LOVE
Heat a frying pan or skillet. Add the oil and place the pork chops into the pan. Sear both side for 2-2½ minutes. Turn the heat down a bit.Crush the garlic a little bit and add it to the pan along with the butter and fresh herbs. Take a tablespoon and start to sprinkle the brown butter onto the meat. Cook the chops for another 1-1½ minute.
From foodwhatwelove.com


DASH DIET PORK CHOPS RECIPE - THERESCIPES.INFO
Pork Chops in Mustard Sauce (DASH Diet) - BigOven.com tip www.bigoven.com. Season the pork with salt and pepper and add to the skillet. 2. Cook the pork chops under the undersides are golden brown, takes about three minutes. Flip the pork and cook it until the other side is golden brown too, and the meat feels firm when pressed in the thickest part with a fingertip.
From therecipes.info


PORK CHOPS IN CREAMY MUSTARD-PEPPERCORN SAUCE
2022-06-30 Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More Total time: 20 minutes Servings: 4 3/4 cup evaporated 2% milk 3 tablespoons spicy brown mustard or Dijon mustard 3/4 teaspoon coarsely cracked black peppercorns 1/2 teaspoon all-purpose flour 4 boneless pork loin chops (1 1/4 pounds), cut 3/4-inch thick 1/4 teaspoon …
From msgrnews.com


PORK CHOPS FEATURING MUSTARD SAUCE MEAL KIT DELIVERY | GOODFOOD
• Add the Dijon mustard, the demi-glace and half a cup of water (double the water for 4 servings). Whisk to combine and bring to a simmer. Cook for 3 to 4 minutes, or until thickened and season with pepper (sauce is already salty). • For plating, slice the pork chops against the grain and serve alongside the green beans and potato cakes.
From makegoodfood.ca


PORK CHOPS WITH MUSTARD CREAM SAUCE - THE GOURMET GOURMAND
2016-10-18 Now the sauce is a sauce of my own invention, although French-inspired. It is basically a dijon cream sauce hit with a generous amount of brandy. The flavors are somewhat strong on their own, but mixed together and paired with …
From thegourmetgourmand.com


PORK CHOPS WITH MUSTARD CAPER SAUCE - JILL'S TABLE
Place in the oven and cook for about 8-10 minutes. While the chops are cooking, return the skillet to medium heat and add the garlic and shallot. Cook for about one minute, stirring constantly. Stir in the wine, stock and cream and bring to a boil. Add the capers and mustard. Season with salt and pepper to taste.
From jillstable.ca


PORK CHOPS WITH MAPLE-MUSTARD SAUCE RECIPE | EATINGWELL
Step 2. Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil. Step 3. While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon ...
From eatingwell.com


PORK CUTLETS WITH CREAMY MUSTARD SAUCE | RICARDO
Preparation. In a large non-stick skillet over medium-high heat, brown half of the cutlets at a time in half of the butter. Set aside on a plate and keep warm. In the same skillet, soften the shallot for 1 minute. Deglaze with the broth. Add the mustard and simmer for 2 minutes. Add the cream and let reduce until the sauce has thickened slightly.
From ricardocuisine.com


PORK CHOPS WITH MUSTARD CREAM SAUCE - PORK RECIPES - DELISH
2008-09-03 Preheat the oven to 400 degrees F. 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 ...
From delish.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #occasion     #pork     #dinner-party     #holiday-event     #kid-friendly     #dietary     #meat     #pork-chops

Related Search