Pork Chops With With Creamy Leek And Bacon Lardon Sauce Recipes

AMAZING PORK CHOPS IN CREAM SAUCE

Amazing Pork Chops in Cream Sauce image

Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.

Provided by CHRISTINEPEREZ

Categories Main Dish Recipes Pork Pork Chop Recipes Braised

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

3 tablespoons butter
8 boneless pork chops
salt, to taste
ground black pepper, to taste
¾ cup white wine
¾ cup heavy cream
1 (8 ounce) package sliced fresh mushrooms

Steps:

Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g

CREAMY PORK CHOPS WITH DIJON/LEEK SAUCE RECIPE - (4/5)

Creamy Pork Chops with Dijon/Leek Sauce Recipe - (4/5) image

Provided by LookyTasty

Number Of Ingredients 11

Ingredients

6 pork chops
fat free Milk
salt and pepper to taste
garlic powder to taste
1-2 leeks
chives
2 cups chicken broth
2 cups boiling water
2 teaspoons Dijon mustard
2 tablespoons all-purpose flour
1/2 cup low fat sour cream

Steps:

1. Season pork chops with salt, pepper, and garlic powder, and then dredge in flour. Brown pork chops in a hot skillet sprayed with cooking spray or some olive oil. Remove from heat. Keep warm. 2. In the same skillet, add sliced leeks, slightly browning and wilting. 3. Add 1 cup chicken broth, scrapping up browned bits. Reduce this some to concentrate flavors. Lower heat. 4. Add in Dijon mustard and sour cream. Add some more broth or milk if needed to thin this out. Don't boil, but let thicken. Throw in fresh chopped chives and stir to combine. 5. After stirring in the sour cream/chives, nestle the chops back in the pan, and cover until heated/cooked through. Pork chops may start to dry up. Add 1/2 cup broth with the sour cream to keep the chops moist.

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

Ingredients

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.

PORK CHOPS WITH WITH CREAMY LEEK AND BACON LARDON SAUCE

Pork chops with with creamy leek and bacon lardon sauce image

Liven up pork chops with a deliciously creamy leek and bacon sauce. This is one of those winter warming suppers that the whole family will love.

Provided by idancarter93

Time 22m

Yield Serves 2

Number Of Ingredients 8

Ingredients

4 pork chops
1 tbsp olive oil
2 medium leeks sliced
250g bacon lardons
2 garlic cloves chopped
50 ml white wine
1 tsp Dijon mustard
200g creme fraiche

Steps:

Heat a large frying pan until hot, brush the pork chops with olive oil, season with salt and black pepper and fry over a medium heat for 4-5 minutes each side until just cooked through. Remove from the pan and set aside on a plate, covered with a sheet of foil, to keep warm.
Add the leeks to the same frying pan and fry for 3-4 minutes until beginning to turn golden brown. Add the bacon and fry for 2-3 minutes until crisp. Add the garlic and fry for 1 minute. Pour in the wine and bubble for 1 minute before stirring in the mustard and crème fraîche. Season well and allow the sauce to bubble away for a few minutes. Add a splash of water to loosen the sauce if it becomes too thick.
Place 1 pork chop on each serving plate, pour over the creamy sauce and serve with new potatoes and shredded savoy cabbage.

PORK CHOPS WITH PARMESAN SAUCE

Pork Chops with Parmesan Sauce image

Moist and tender chops make a speedy and comforting weeknight meal. They're dressed with a smooth, creamy sauce seasoned with Parmesan, onion and a hint of nutmeg, parsley and thyme. Here's a new family favorite! Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup fat-free milk
1/3 cup grated Parmesan cheese
2 tablespoons grated onion
3 teaspoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg

Steps:

Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat until meat juices run clear; remove and keep warm. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.

Nutrition Facts : Calories 244 calories, Fat 11g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

BACON-STUFFED PORK CHOPS WITH CREAMY BALSAMIC SAUCE

Bacon-Stuffed Pork Chops with Creamy Balsamic Sauce image

This is a recipe I made up after not finding what I wanted. My wife and family enjoyed it, so I wanted to share it. It makes a lot of sauce. I usually serve this over buttered egg noodles.

Provided by philhob

Categories Main Dish Recipes Pork Pork Chop Recipes Baked

Time 1h4m

Yield 2

Number Of Ingredients 14

Ingredients

2 (6 ounce) thick-cut pork chops
1 tablespoon butter
2 tablespoons bacon bits
2 teaspoons Worcestershire sauce
2 teaspoons chopped onion
½ teaspoon prepared yellow mustard
½ clove garlic, minced
8 toothpicks, or as needed
2 tablespoons butter
1 clove garlic, minced
½ cup balsamic vinegar
¼ cup Worcestershire sauce
1 teaspoon prepared yellow mustard
2 cups sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.

Nutrition Facts : Calories 896.7 calories, Carbohydrate 28.1 g, Cholesterol 206 mg, Fat 73.6 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 43.8 g, Sodium 944 mg, Sugar 13.4 g

PORK CHOPS WITH LEEKS IN MUSTARD SAUCE

Pork Chops With Leeks in Mustard Sauce image

This is from the May 2009 bon appetit magazine. They did a story about heritage pork which is tastier, smaller and marbled better. I"ve just been using regular chops when I make this but if you have access to heritage pork, I'm sure it would take this recipe to a higher level. I posted this just the way it was written in the magazine but I always cook my chops for longer than this recipe says. There's just no way to get them fully cooked in that short amount of time. I basically double their times for the chops. You can figure on this taking a good 40 minutes if you're using the thick chops that are called for.

Provided by Realtor by day

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 bone-in heritage pork rib chops (1 1/2 to 2 inches thick)
2 teaspoons coarse kosher salt
2 teaspoons chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh 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 sodium chicken broth
2 teaspoons finely ichopped fresh sage
2 tablespoons Dijon mustard
1/3 cup creme fraiche or 1/3 cup 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.

Nutrition Facts : Calories 389.4, Fat 21.6, SaturatedFat 9.4, Cholesterol 85.9, Sodium 1041.4, Carbohydrate 15.9, Fiber 2.2, Sugar 3.8, Protein 23.3

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