PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Pan fried chops in a sauce made with orange juice, ginger, honey, mustard, soy and garlic. I use all natural pork. If you are using pork injected with a potassium chloride solution, you might want to use reduced sodium soy sauce.
Provided by Lorac
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet.
- Season chops with salt and pepper, cook over medium high heat browning chops on both sides.
- In a small bowl, combine ginger, orange juice, soy, honey, mustard and garlic and pour over chops.
- Cover and simmer 10 to 15 minutes or until chops are tender.
Nutrition Facts : Calories 508.9, Fat 23.4, SaturatedFat 7.3, Cholesterol 158.8, Sodium 996.2, Carbohydrate 12.3, Fiber 0.2, Sugar 10.6, Protein 59.6
BRAISED PORK CHOPS WITH CREAMY MUSTARD SAUCE
Make and share this Braised Pork Chops With Creamy Mustard Sauce recipe from Food.com.
Provided by FlemishMinx
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season chops with 1/4 tsp thyme, salt and pepper (both sides).
- Heat oil in a medium skillet over medium-high heat; add chops and brown well on one side before turning over to brown the other side.
- After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil.
- Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet.
- Bring to a simmer and cover, cooking at a slow simmer for 15 minutes (if you find that your liquid is reducing too quickly, adjust your temperature a bit downward, and add an additional tablespoon water if needed).
- Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside.
- After the 15 minutes simmer time, remove the cover from the skillet and continue simmering until most but not all of the liquid has evaporated (about 5 minutes).
- Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat.
- Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove.
- Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so).
- Top chops with sauce and serve.
PORK CHOPS WITH DIJON SAUCE
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
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
MUSTARD & ROSEMARY PORK CHOPS
Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 6
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 hrs.
- 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 with foil for about 10 mins before serving.
Nutrition Facts : Calories 506 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.07 milligram of sodium
PRETZEL CRUSTED PORK CHOPS WITH ORANGE MUSTARD SAUCE
This recipe was adapted from one that I found in Bon Apetit magazine. If you buy candied orange peel instead of making your own it will go a lot faster. Candied orange peel is really not hard to make; just more time consuming. This recipe would be great for entertaining because most of the components can be made beforehand.
Provided by mary winecoff
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
- Slice peel lengthwise into very thin strips.
- Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
- Bring to boil; strain.
- Repeat 2 more times.
- Return peel to same saucepan.
- Add 3/4 cup water and sugar.
- Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
- Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
- Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
- Season to taste with salt and pepper. (Can be made 8 hours ahead).
- Cover and chill.
- Place flour in shallow bowl.
- Whisk eggs to blend in another shallow bowl.
- Spread pretzels on rimmed baking sheet.
- Sprinkle pork chops on both sides with salt and pepper.
- Working with 1 pork chop at a time, press 1 side ONLY of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
- Transfer to baking sheet, coated side up.
- Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
- Preheat oven to 450°F
- Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
- Add 4 pork chops to each skillet, coated side down, and cook until brown.
- Turn chops over and transfer both skillets to oven.
- Roast until pork is cooked through, about 10 minutes.
- Let chops stand 5 minutes.
- Rewarm cream sauce.
- Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
- Garnish with remaining orange peel.
BRAISED PORK CHOPS
This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
- Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
CROCK POT ONIONY PORK CHOPS WITH CREAMY MUSTARD SAUCE
Make and share this Crock Pot Oniony Pork Chops With Creamy Mustard Sauce recipe from Food.com.
Provided by Lennie
Categories Pork
Time 5h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
- In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
- Add flour and cook, stirring, for 1 minute.
- Add vinegar and wine and cook until thickened.
- Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
- Remove pork chops from slow cooker and place on a warmed platter.
- Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.
BRAISED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Make and share this Braised Pork Chops With Orange-Mustard Sauce recipe from Food.com.
Provided by lazyme
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season chops with salt and pepper.
- Heat oil in large skillet over medium-high heat.
- Brown chops, 3-4 minutes per side.
- In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic.
- Pour ginger mixture over chops.
- Simmer, covered, 8-10 minutes or until chops are tender.
- Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork.
- Garnish with orange slices and watercress.
- Pass remaining sauce.
Nutrition Facts : Calories 185.2, Fat 6.8, SaturatedFat 1.8, Cholesterol 54, Sodium 803, Carbohydrate 8.4, Fiber 0.2, Sugar 7.2, Protein 22.1
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