Dijon Mustard Pork Chops With Rice Food

PORK CHOPS WITH DIJON SAUCE

Steps:

• Add stock, return chops to pan, cover and cook: Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.
• Remove chops, add remaining wine, reduce: Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.

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).

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.

CREAMY MUSTARD PORK

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

BRAISED PORK CHOPS IN MILK AND DIJON MUSTARD SAUCE

Steps:

• Preheat oven to 400° F (205°C).
• Wash and pat dry pork chops. Season both sides of pork chops with ground cumin, paprika, salt and pepper.
• In a large oven proof skillet, melt 1 tablespoon of butter on medium high heat. Sear both sides of the pork chops until golden brown, about 2-3 minutes per side. Remove pork chops from pan and set aside.
• In the same skillet over medium heat, melt the remaining 1 tablespoon of butter, add garlic and cook until fragrant, about 1 minute. Add bay leaf, milk, thyme, dijon mustard, and lemon zest. Stir to combine all ingredients. Bring liquid to a low simmer. Taste the sauce and season to taste with salt and pepper.
• Place pork chops back into the skillet and cover with a lid or aluminum foil. Transfer the skillet to the oven. Bake the pork chops for about 15-30 minutes or until fully cooked and to your desired tenderness. (Cooking times will vary depending on the thickness of your pork chops).
• After pork chops are cooked, serve with the milk-mustard sauce. Garnish with extra thyme to make it pretty.
• (Optional) If you want to make a delicious and thicker gravy out of the sauce, then remove the pork from the pan. Heat up the pan of milk sauce again to a low simmer. Whisk in a tablespoon or two butter and flour until all flour clumps are removed. Sauce will get thicker as it cooks. Once gravy is thick and creamy, remove from heat and serve immediately.

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.

INSTANT POT® DIJON PORK CHOPS

Steps:

• Combine salt, pepper, and thyme in a small bowl. Sprinkle spice mixture over both sides of the pork chops, rubbing in and pressing down.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and when hot, add pork chops and brown for 3 minutes per side. Remove chops and set aside. Pour in wine and chicken stock. Stir and deglaze the bottom of the pan and allow the liquid to slightly reduce and the alcohol to cook off, about 3 minutes. Turn off Saute function.
• Add chops back to the pot, close and lock the lid, and set the pressure valve to sealing. Select Manual high pressure according to the manufacturer's instructions, and set the timer for 5 minutes, allowing 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove pork chops to a plate and tent with foil to keep warm.
• Turn on Saute function. Cook for about 1 minute to reduce liquid; stir in Dijon mustard and garlic powder. Gradually stir in butter until well incorporated, about 3 minutes. Add pork chops back to the pot, coating with the sauce.
• Garnish with chopped parsley, and serve.

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.

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.

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.

MUSTARD & ROSEMARY PORK CHOPS

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.

CREAMY DIJON PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Pound the pork chops to 1/4 inch thickness.
• Mix the flour, 1/2 teaspoons salt, 1/4 teaspoons pepper, and the garlic powder and dredge the chops in this mixture.
• Melt 1 tablespoons of the butter and 1 tablespoons of the olive oil in a pan and cook the chops until nicely browned on both sides and done.
• Take the chops out of the pan and keep them warm.
• Melt the remaining butter and olive oil in the same pan now and sauté the onions for a couple minutes.
• Then add the apples and sauté until the onions start to get soft.
• Add the white wine and cook 5-7 minutes longer, stirring occasionally.
• Slowly add the heavy cream while stirring, and combine well.
• Add the Dijon mustard, capers, lemon zest, salt and pepper to taste, and dried basil and combine well.
• Add the chops back to the pan over medium-low heat and cook covered, until heated through and it starts bubbling. Enjoy!