LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
- In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
- Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
- Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.
Nutrition Facts : Calories 533 calorie, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 86 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 34 grams
CREAMY HERBED PORK CHOPS
This is one of the best comfort meals I have ever had. It is so creamy and delicious you won't want to stop eating.
Provided by Cassie
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Season pork chops on all sides with Montreal steak seasoning.
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
- Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
Nutrition Facts : Calories 600.7 calories, Carbohydrate 10.9 g, Cholesterol 165.4 mg, Fat 43.6 g, Fiber 0.8 g, Protein 40.3 g, SaturatedFat 22.6 g, Sodium 620.6 mg, Sugar 5.9 g
PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE
Steps:
- Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
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.
PANKO-CRUSTED PORK CHOPS WITH CREAMY HERB DRESSING
These breaded pork chops can be dipped into the sour cream dressing. Recipe is from Cooking Light. The nutritional information published in the magazine differs from zaar's nutritional information. According to the magazine, nutritional info is as follows per serving: 268 calories (32% from fat); fat 9.5 g (sat 2.2g, mono 4g, poly 1.8g) protein 30g; carb, 13.6g; fiber 0.7 g; chol 74mg; iron 1.3 mg; sodium 608mg; calc 72 mg.
Provided by CookingONTheSide
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- To prepare pork, preheat oven to 450 degrees.
- Combine first 6 ingredients in a shallow dish.
- Combine soy sauce and egg white in a medium bowl, stirring with a whisk.
- Place panko in a shallow dish.
- Dredge pork in flour mixture; dip in egg mixture.
- Dredge in panko.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add pork to pan; cook 1 minute on each side.
- Place pork on a baking sheet with cooking spray.
- Bake at 450 degrees for 6 minutes or until done.
- To prepare dressing, combine onions and the remaining ingredients.
- Serve dressing with pork.
- One serving is 1 pork chop and about 2 T dressing.
Nutrition Facts : Calories 420.9, Fat 22.4, SaturatedFat 5.8, Cholesterol 92.7, Sodium 704.5, Carbohydrate 19.9, Fiber 1.3, Sugar 3.3, Protein 32.9
PECAN CRUSTED PORK CHOPS
Make and share this Pecan Crusted Pork Chops recipe from Food.com.
Provided by Mommy2FourSuperKidz
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a food proccesor chop nuts, bread crumbs, and butter.
- Warm olive oil in large skillet over medium heat so as not to scorch the pecans.
- Brush pork chops with honey mustard dressing to form glue for crust, then cover with nut mixture and press into chop firmly.
- Brown in warmed skillet for 2 minutes on each side, then transfer to baking dish and bake in 350 degree oven for 30 minutes.
- Once removing from oven drizzle with maple syrup and enjoy!
- If using smaller chops, adjust time accordingly so as not to overcook. For 4 people just double measurements.
Nutrition Facts : Calories 1228.2, Fat 98.1, SaturatedFat 20.2, Cholesterol 166.9, Sodium 454, Carbohydrate 31.2, Fiber 6, Sugar 15.1, Protein 59.9
HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE
Absolutely spectacular rack of lamb from the food addicts. This dish is a great date night recipe. I served it over some risotto, and it was mouth watering...
Provided by seangcolman
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
- 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
- 3. Pre-heat oven to 400-degrees.
- 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
- 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
- 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
- 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.
Nutrition Facts : Calories 1502.5, Fat 120.6, SaturatedFat 56.4, Cholesterol 275.8, Sodium 1480.5, Carbohydrate 18.7, Fiber 0.7, Sugar 9.7, Protein 52
More about "herb crusted chops with a mustard and cream sauce food"
HERB-CRUSTED LAMB CHOPS | RICARDO
From ricardocuisine.com
5/5 (7)Category Main DishesServings 4Total Time 50 mins
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
DIJON MUSTARD LAMB CHOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
KETO PARMESAN CRUSTED PORK CHOPS - CAST IRON KETO
From castironketo.net
HERB CRUSTED BREADED PORK CHOPS RECIPE | ONTARIO PORK
From ontariopork.on.ca
HERB CRUSTED LAMB CHOPS - THE GOURMET GOURMAND
From thegourmetgourmand.com
HERBAL CRUSTED PORK CHOPS WITH MUSTARD CREAM SAUCE
From food.com
Servings 4Total Time 45 minsCategory PorkCalories 298 per serving
LAMB CHOPS WITH MUSTARD SAUCE RECIPES | GOODTO
From goodto.com
PECAN CRUSTED PORK CHOPS WITH CREAMY MUSTARD SAUCE
From tasteandtellblog.com
HERB-CRUSTED RIB ROAST WITH MUSTARD CREAM SAUCE
From hamiltonbeach.com
SOUS VIDE HERB CRUSTED PORK CHOP WITH MEYER LEMON CREAM …
From amazingfoodmadeeasy.com
HERB-CRUSTED RIB ROAST WITH MUSTARD CREAM SAUCE
From hamiltonbeach.ca
HERB CRUSTED CHOPS WITH A MUSTARD AND CREAM SAUCE RECIPE
From cookeatshare.com
ASTRAY RECIPES: HERB CRUSTED CHOPS WITH A MUSTARD AND CREAM SAUCE
From astray.com
HERBES DE PROVENCE-CRUSTED LAMB CHOPS RECIPE | MYRECIPES
From myrecipes.com
HERB CRUSTED CHOPS WITH A MUSTARD AND CREAM SAUCE
From bigoven.com
THE AVIARY RESTAURANT & BAR - SWANSEA, MA | OPENTABLE
From opentable.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love