ONION SMOTHERED BREADED PORK WITH MUSTARD SAUCE
I had a basic recipe for this dish.With some tweaking I came up with this recipe. This is so delicious.Pork recipes can get boring. This is a really tasty dish.I usually serve it with herbed potatoes. Great Fall and Winter dish.
Provided by Nor Mac @Adashofloverecipepage
Categories Other Sauces
Number Of Ingredients 22
Steps:
- combine the first 8 ingredients to make bread crumb mixture, and set aside. Chop onions in to slices by cutting onion in half then chopping.
- oil a 9x13 inch pan or larger. i use the bottom part of a broiler pan. Foil and oil it with canola oil. Dip chops in egg coating well. Then dip in bread crumb mixture. make sure to coat all sides well. Place in baking pan.put the onions slices slightly under chops,and around chops.place chops in top part oven at 400 degree's. bake 20 minutes.While baking make the mustard sauce.
- Make the mustard sauce: Melt 1 Tbs of butter in a sauce pan.Saute the onion until soft.remove onions from pan. Add 3 Tbs more of butter. to pan. melt on low heat.add the flour and stir to make a paste.remove from heat.
- in another pan heat milk to scalding,or microwave in a dish to scalding.Add the scalded milk to the flour roux in your pan,a little at a time stirring constantly to combine.Stir until thick and add the salt and pepper,dill,vinegar,and Dijon mustard to sauce. combine well. sauce should be thick like gravy. Add the onion you cooked and mix well.keep warm until time to pour over chops.
- After chops have baked for 20 minutes. Reduce heat to 350 degree's in oven.Pour sauce over chops and loosely cover with foil. Bake an additional 30 minutes,or until pork is not pink,and onions are soft. Serve and enjoy.
MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS
I love a thick cut pork chop and find that giving it a good long sear before flipping it and packing on a buttery flavorful crust makes for a warming weeknight dinner. The apples and onions are a classic pair and roast away while you focus on getting you chops browned and cooked to juicy perfection.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position oven racks in the upper and lower third of the oven and preheat to 450 degrees F.
- Toss the apples and onion in a large bowl with 2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread into an even layer on a rimmed baking sheet. Roast on the lower oven rack until tender and caramelized, 25 to 30 minutes.
- Meanwhile, toss together the panko, butter, whole-grain mustard, Dijon, thyme and a few grinds of pepper in a medium bowl until well combined (the breadcrumbs should hold together when squeezed). Season the pork chops generously on both sides with salt and pepper.
- Heat 2 tablespoons of oil in a large saute pan over medium-high heat until shimmering and very hot. Add the pork chops and cook, undisturbed, until well browned, 4 to 5 minutes. Flip the chops, then press some of the mustard-panko mixture onto the top of each chop. Transfer the saute pan to the upper rack of the oven and roast until the panko is browned and the pork reaches an internal temperature of 145 degrees F, 6 to 8 minutes more.
- Heat the remaining 1 tablespoon oil in another large saute pan over medium-high heat. Add the Swiss chard stems, a pinch of salt and a few grinds of pepper. Cook, stirring, until crisp-tender, about 2 minutes. Add the chard leaves and chicken broth and continue to cook, stirring, until the chard is wilted and the broth has almost completely evaporated, 2 to 3 minutes more. Stir in the vinegar, then season with salt and pepper.
- Divide the pork chops, apples and chard among 4 dinner plates. Spoon any pan juices from the chard over the vegetables and serve warm.
DIJON PORK CHOPS
A crumb coating is all you need to turn pork chops into a wow-worthy family dinner. Try the breading on chicken breasts, too. -Chris Rentmeister, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 334 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 347mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
MUSTARD PORK MEDALLIONS
These tasty pork medallions brushed with mustard and coated with seasoned dry bread crumbs before baking come out perfectly tender and juicy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture. , Place in a greased shallow baking pan. Bake, uncovered, 10 minutes. Turn and bake until a thermometer reads 145°, about 5 minutes longer.
Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 661mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
PORK TENDERLOIN SMOTHERED IN ONION AND MUSTARD
Make and share this Pork Tenderloin Smothered in Onion and Mustard recipe from Food.com.
Provided by KathyP53
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season pork with salt and pepper and dust with flour. In a medium, deep skillet, melt the butter in the olive oil. Add the pork and cook over high heat, turning once, until lightly browned, about 3 minutes. Transfer pork to a plate.
- Add the onion to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the mustard and 1 teaspoons of flour and cook for 1 minute. Add the chicken broth and bring to a boil.
- Nestle the pork in the onion sauce. Cover and simmer over moderate heat until the pork is cooked through, about 8 minutes. Transfer pork to plates. Stir the chopped dill into the sauce and spoon over the pork. Serve with buttered noodles.
Nutrition Facts : Calories 372.1, Fat 22.2, SaturatedFat 7.9, Cholesterol 127.5, Sodium 145.5, Carbohydrate 5.3, Fiber 0.7, Sugar 1.8, Protein 36.8
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.
BREADED PORK CHOPS SMOTHERED WITH ONIONS.
Have been making this for along time and did not see it posted anywhere here. I thought I'd share. My family loves when I make this. Pork comes out really moist and good. Hope you enjoy it.
Provided by ChefRed
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place chops first in egg and than in bread crumbs. Wet your hands a little with water and dampen each side of chop alittle(this prevents burning) fry each side for a few minutes until golden brown.
- If you use chicken broth, add 1 chicken bouillon cube. If you use water add 2 bouillon cubes.
- Place chops with broth and chopped onion.
- Cover and cook for 1 hour.
- I like to serve with mashed potatoes and corn.
Nutrition Facts : Calories 494, Fat 29.6, SaturatedFat 7.4, Cholesterol 177.1, Sodium 473.5, Carbohydrate 23.6, Fiber 1.7, Sugar 3.6, Protein 31.5
PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE
Pork tenderloins are good value and are always very tender and moist, as long as you take care not to overcook them. Serve this dish with saffron rice
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
- Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
- Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.
Nutrition Facts : Calories 327 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
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