Easy Pork Chops In Savory Mustard Sauce Food

SAVORY PORK CHOPS

Steps:

• In a bowl, combine the first 4 ingredients.
• Dredge pork chops in flour mixture.
• In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
• Combine the sauce ingredients; pour over chops.
• Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
• Spoon sauce over chops when serving.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

HONEY MUSTARD PORK CHOPS

Steps:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

CREAMY MUSTARD PORK CHOPS

Steps:

• Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
• Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

PORK CHOPS IN A HONEY-MUSTARD SAUCE

Steps:

• Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Season pork chops with salt and pepper.
• Melt butter in non-stick pan and fry pork chops about 7-8 minutes per side, until brown.
• Remove from pan and add wine, apple juice, vinegar and a little sugar.
• Boil on high heat for about 6 minutes.
• Add cream, minced gherkins and tarragon.
• Turn down heat and simmer 1-2 minutes.
• Add mustard and whisk to dissolve.
• Season to taste.
• Serve pork chops napped with sauce.

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE

Steps:

• Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
• Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
• Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

EASY PORK CHOPS IN SAVORY MUSTARD SAUCE

Steps:

• In a bowl, combine the first four ingredients.
• Dredge pork chops in flour mixture.
• In a skillet brown chops on both sides in oil, about 8 minutes.
• Combine all the mustard sauce ingredients; pour over pork chops.
• Cover and simmer until meat is tender, about 20 minutes.
• Spoon sauce over chops when serving.

PORK CHOPS IN MUSTARD SAUCE

Steps:

• melt butter in a pan and saute onion.
• set onions aside.
• mix flour, salt and pepper and cover the meat with it.
• brown the meat and add the onion and beer.
• leave to simmer covered for 30min.
• put meat on a plate and stir mustard and sugar into the sauce.
• pour over the chops and serve.

PORK CHOPS WITH SWEET MUSTARD SAUCE

Steps:

• Mince enough of the red onion slices to have 1/3 cup minced onion.
• Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
• Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
• Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

PORK CHOPS IN A CREAMY MUSTARD SAUCE

Steps:

• Salt and pepper pork chops and dredge in 2 tablespoons flour.
• Heat butter in large skillet and brown chops well.
• Add wine and lemon juice and simmer, covered for 45 to 50 minutes until very tender.
• Remove chops to serving platter.
• In same skillet, stir 1 1/2 tablespoons of flour into drippings until smooth.
• Stir in cream, mustard and red pepper.
• Simmer, stirring for 1 minute.
• Serve pork chops with sauce.