Pork Mornay Recipes

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CLASSIC MORNAY SAUCE



Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

Steps:

  • In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
  • Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
  • The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

PORK TENDERLOIN NACHOS WITH MORNAY SAUCE, AVOCADO-CORN RELISH, CHARRED JALAPENO AND GOAT CHEESE



Pork Tenderloin Nachos with Mornay Sauce, Avocado-Corn Relish, Charred Jalapeno and Goat Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 35

Canola oil, for deep frying
6 blue corn tortillas, cut into strips
6 flour tortillas, cut into quarters
1 tablespoon kosher salt
3 tablespoons ancho chili powder
2 tablespoons light brown sugar
1 tablespoon pasilla chili powder
1 tablespoon kosher salt
2 teaspoons allspice
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
Freshly ground black pepper
2 tablespoons canola oil
1 1/2 pounds pork tenderloin, split in half
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
12 ounces Monterey Jack cheese, grated
1/2 cup grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Pinch chile de arbol
2 ripe Hass avocados, diced
2 ears corn, roasted in husks and grilled, kernels removed
1 Charred Jalapeno, seeded and finely diced, recipe follows
Juice of 1 lime
1/2 small red onion, finely diced
Splash olive oil
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro, for garnish
6 jalapenos
2 teaspoons canola oil
Kosher salt and freshly ground black pepper
Pickled red onions, for garnish
4 ounces soft goat cheese, cut into small pieces
Fresh cilantro leaves, for garnish

Steps:

  • For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F. Fry the tortillas, in batches, until firm. Drain on paper towels and season immediately with salt. For the new mexican rubbed pork tenderloin: Combine the ancho chili powder, sugar, pasilla chili powder, salt, allspice, chile de arbol, cinnamon and some black pepper in a small bowl. Heat the oil in a medium saute pan over high heat. Sprinkle the pork with salt on both sides, and then dredge in the spice rub, tapping off any excess. Sear the pork on all sides until golden brown, and then continue cooking to medium doneness or when an instant-read thermometer inserted into the center registers 135 to 140 degrees F, 8 to 10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing. For the mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in 2 cups of the warm milk, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove from the heat and slowly whisk in the Monterey Jack a handful at a time. Continue whisking until smooth, adding more milk if too thick. Whisk in the Parmigiano-Reggiano and season with salt, black pepper and chile de arbol. Set aside. For the avocado-corn relish: Combine the avocado, corn, jalapeno, lime juice, onions and olive oil in a bowl. Season with salt and black pepper, and fold in the cilantro. For the charred jalapenos: Toss the jalapenos with the oil and sprinkle with salt and black pepper. Char in a cast-iron pan over high heat or on a baking sheet in a 400 degrees F oven until the skin is charred on both sides. Let cool before slicing. For assembly: Arrange the tortilla chips on a large platter in a single layer. Top each chip with a heaping teaspoon of the avocado-corn relish, a slice of pork and some of the Mornay sauce. Garnish with the sliced charred jalapenos, pickled red onions, a dollop of the goat cheese and cilantro leaves.

CRISPY PORK CUTLETS



Crispy Pork Cutlets image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

Steps:

  • Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
  • Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
  • Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
  • Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
  • Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
  • Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
  • Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

20 MINUTE PORK CHOPS MORNAY



20 Minute Pork Chops Mornay image

A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.

Provided by TheDancingCook

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless pork chop (about 4)
1 tablespoon vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water
1/3 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1/4 teaspoon nutmeg
cooked rice or egg noodles

Steps:

  • In a skillet, brown pork chops in hot oil.
  • Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
  • Stir in shredded Swiss, parmesan and nutmeg after removing from heat.
  • Serve over cooked rice or egg noodles.

MORNAY SAUCE



Mornay Sauce image

Here's the perfect sauce to serve with meat, fish, shellfish, eggs and vegetables.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 16

Number Of Ingredients 7

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup chicken broth
1/2 cup grated Parmesan cheese or shredded Swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  • Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.

Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 140 mg, Sugar 0 g, TransFat 0 g

PORK MORNAY



Pork Mornay image

This is one of our family favorites and I have been making it for many years. I got the recipe from an old Betty Crocker Cookbook and have tweaked it to meet our tastes. We like lots of the Mornay Sauce so I have doubled that part of the recipe. If you like more tomato sauce on the pork you can add more of that too. It can also be prepared in an electric skillet.

Provided by Okiegirl

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

4 large cubed pork steaks, cut in half
2 eggs, beaten
1 cup dry breadcrumbs
3 tablespoons vegetable oil
3 tablespoons water
8 tablespoons tomato sauce
1 tablespoon margarine
1 teaspoon margarine
1 tablespoon flour
1 teaspoon flour
2 dashes salt
2 dashes ground nutmeg
2 dashes cayenne pepper
1/2 cup chicken bouillon
1/2 cup half-and-half
1/2 cup shredded cheddar cheese (or more)
paprika

Steps:

  • Dip pork steaks into egg; coat with bread crumbs.
  • Heat oil in a 10 inch skillet that has a lid.
  • Fry pork over medium heat until brown.
  • Add water to pan and spoon 1 tablespoon of tomato sauce onto each pork steak; reduce heat to low.
  • Cover and cook until done, about 30 minutes.
  • While the pork steaks are cooking prepare Mornay Sauce.
  • Heat margarine in small saucepan until melted.
  • Blend in flour, salt, nutmeg and cayenne pepper.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  • Immediately stir in bouillon and half-and-half. Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Stir in cheese until melted.
  • When pork steaks are done, remove to platter; top with Mornay Sauce.
  • Sprinkle with paprika.

MUSHROOMS MORNAY



Mushrooms Mornay image

A deliciously rich casserole chock full of crab, mushrooms and sharp Cheddar cheese. Delicious over puff pastry shells or simple toast points. Imitation crabmeat can be substituted, but there is nothing like the real thing!

Provided by Paula

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 12

Number Of Ingredients 10

12 ounces fresh mushrooms, stems removed
1 tablespoon vegetable oil
1 (6 ounce) can crabmeat
2 teaspoons fresh lemon juice
3 tablespoons butter
3 tablespoons all-purpose flour
1 ¼ cups milk
2 egg yolks
6 ounces sharp Cheddar cheese, shredded
2 tablespoons cooking sherry

Steps:

  • Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
  • Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
  • Bake in preheated oven for 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.3 g, Cholesterol 71.2 mg, Fat 10.3 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 5.5 g, Sodium 183.2 mg, Sugar 1.8 g

PORK NORMANDY



Pork Normandy image

I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.

Provided by Tiffany Curtis

Categories     World Cuisine Recipes     European     French

Time 1h20m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 ½ pounds pork tenderloin
1 medium onion, thinly sliced
1 large sweet apple - peeled, cored and thinly sliced
1 tablespoon all-purpose flour
5 ounces chicken stock
⅓ (12 fluid ounce) bottle hard apple cider
salt and pepper to taste
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
  • Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
  • In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
  • Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  • Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 9 g, Cholesterol 72.3 mg, Fat 8.4 g, Fiber 1.2 g, Protein 20.7 g, SaturatedFat 3.8 g, Sodium 175 mg, Sugar 5.8 g

CRAB-MEAT MORNAY



Crab-meat Mornay image

Provided by Julia Reed

Categories     appetizer

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 11

8 tablespoons (1 stick) butter, softened
1 bunch scallions, chopped, with some green included
2 tablespoons flour
2 cups heavy cream
8 ounces (2 cups) grated Gruyère or Swiss cheese
1 tablespoon dry sherry
1/4 teaspoon cayenne pepper
1/4 teaspoon salt, or more to taste
1 pound jumbo lump crab meat
1/2 cup chopped fresh parsley
Toast points or tart shells (Siljans is a good, crispy brand)

Steps:

  • Melt the butter in a heavy saucepan over medium-high heat..Add the scallions and sauté about 3 minutes,until soft.
  • Whisk in the flour. Add the cream and whisk until smooth. Stir in the cheese and blend until smooth. Add the sherry and cayenne and 1/4 teaspoon salt (or to taste) and gently fold in the crab meat and parsley.
  • Serve in a chafing dish accompanied by toast points,or fill small tart shells and pass them on trays.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 280 milligrams, Sugar 2 grams, TransFat 0 grams

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20 Minute Pork Chops Mornay might be just the main course you are searching for. This recipe makes 4 servings with 414 calories, 35g of protein, and 18g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up pork chops, cream of mushroom soup, water, and a few other things to make ...
From fooddiez.com


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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pork     #meat

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