Dijon Crusted Pork Chops Food

PORK CHOPS WITH DIJON GLAZE

Steps:

• Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
• Heat a grill pan or griddle over medium-high heat.
• Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

DIJON CRUSTED PORK CHOPS

Steps:

• Preheat oven to 400 degrees.
• Spread dijon on chops. Sprinkle rosemary, salt and pepper. Turn to other side and repeat.
• Place breadcrumbs on shallow dish. Coat chops on both sides in crumbs.
• Heat skillet on medium high heat. Drizzle small amount of olive oil. Heat. Brown chops for a couple of minutes on each side.
• Place chops in oven. Cook for 20 minutes.

DIJON PORK CHOPS

Steps:

• Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

BREADED DIJON PORK CHOPS

Steps:

• In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork ; coat with crumb mixture. , In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.

ONION-DIJON PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Whisk egg in a shallow bowl.
• Mix Parmesan cheese and Cajun seasoning together on a plate.
• Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
• Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

DIJON GRILLED PORK CHOPS

Steps:

• Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
• Remove pork chops from marinade and discard bag and marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

HONEY-DIJON PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
• Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH DIJON SAUCE

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.

DIJON-CRUSTED PORK CHOPS (OAMC)

Steps:

• TO PREPARE:.
• Place bread crumbs in a shallow dish.
• In a bowl, combine Dijon mustard and Worecesterhire sauce. Then, using a pastry brush, coat each side of the chops with the Dijon mixture.
• Coat each side with the bread crumbs.
• On a cookie sheet, flash freeze in the freezer.
• When frozen solid, place in a freezer bag.
• TO SERVE:.
• Thaw in refrigerator overnight.
• Preheat broiler.
• Place desired amount of chops on a foil-covered broiler pan.
• Broil 3-5 inches from heat source for 10-12 minutes per side.

CREAMY DIJON PORK CHOPS

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm., In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.

DIJON PORK CHOPS

Steps:

• Spread mustard on both sides of pork chops.
• Place in a greased shallow 2 quart baking dish.
• Combine crumbs and pepper (to taste); press onto tops and sides of chops.
• Bake, uncovered, at 375 degrees for 20-25 minutes or until meat juices run clear and topping is lightly browned.

PORK CHOPS A LA DIJON

Steps:

• Heat oven to 375.
• Trim all visible fat from chops.
• Spray 13x9 pan with non-stick cooking spray.
• Put bread crumbs in one dish.
• In another dish combine the mustard, lemon juice, and capers.
• Dip both sides of the chops in mustard mixture then in bread crumbs.
• Place chops in baking pan and bake at 375 for 30 to 40 min.
• until pork is no longer pink, turning once about half way through.

PORK CHOPS DIJON

Steps:

• Trim excess fat from chops.
• Spray a 10-inch skillet with nonstick spray coating.
• Brown chops on both sides in hot skillet.
• Remove chops.
• Add onions; cook and stir over medium heat 3 minutes.
• Push onions aside; return chops to skillet.
• Combine mustard, dressing and pepper; spread over chops.
• Cover; cook over medium-low heat 15 minutes or till meat is tender.