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
PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
- For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
- Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
- Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
- After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
- Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
- Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.
MUSTARD FENNEL PORK LOIN WITH CUMBERLAND PAN SAUCE
Steps:
- Roast pork:
- Discard center stem from bay leaves, then crumble leaves into grinder and pulse with kosher salt and fennel seeds until bay leaves are finely chopped.
- Discard any strings from loin if tied. Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out. Rub 1 tablespoon mustard all over cut sides, then sprinkle with 1 teaspoon seasoned salt. Close loin and tie crosswise at 1-inch intervals with string. Rub olive oil evenly over roast, then rub with remaining mustard and sprinkle with remaining seasoned salt, pressing lightly to help adhere. Oil roasting rack, then transfer pork, fat side up, to rack set in roasting pan and marinate, loosely covered and chilled, at least 12 hours.
- Let pork stand at room temperature 30 minutes before roasting.
- While pork comes to room temperature, put oven rack in middle position and preheat oven to 450°F.
- Roast pork 25 minutes, then reduce oven temperature to 325°F and continue to roast until thermometer inserted diagonally 2 inches into center of meat registers 145°F, 35 to 45 minutes. Transfer pork to a platter (reserve roasting pan) and let stand, uncovered, 25 minutes.
- Make sauce while pork stands:
- If there is fat in roasting pan, skim all but 1 tablespoon. Straddle roasting pan across 2 burners, then add 1/2 cup water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Port and boil 1 minute. Add orange and lemon juices, jelly, ginger, and salt, and cook, whisking, until jelly is dissolved. Whisk together remaining tablespoon water and cornstarch in a cup, then add to pan and boil, whisking, 1 minute. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl.
- Discard string from pork. Slice pork and serve with sauce and cracklings.
- *Available at some supermarkets, some specialty foods shops, and Niman Ranch (866-808-0340; nimanranch.com).
BALSAMIC PAN SEARED PORK CHOPS
The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.
Provided by chef blade
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season chops lightly with salt and pepper.
- Heat oil in non-stick pan to HOT.
- Spread mustard on ONE side of each chop, lightly dust that side with flour Sear mustard side of chops in pan for 6 minutes.
- Turn and sear for same time, remove to platter.
- Add onion, tomato, mushrooms, butter - stir 'till onions are cooked, but still crunchy.
- Add balsamic and stir for one minute.
- Pour skillet contents over pork chops and serve.
Nutrition Facts : Calories 975.8, Fat 62.3, SaturatedFat 20.3, Cholesterol 305.1, Sodium 499.8, Carbohydrate 14, Fiber 2.3, Sugar 6.4, Protein 85.6
PAN-FRIED PORK WITH MUSHROOM AND SHERRY SAUCE
Serve this impressive pork dish and everybody will think you've been slaving in the kitchen for hours. So easy to make yet this creamy, mustardy pork would be ideal for a mid-week dinner party with friends. Serve with broccoli and new potatoes or pasta.
Provided by English_Rose
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the pork into thin slices horizontally to make thin steaks (escalopes).
- Heat half the oil in a large frying pan and fry the onions and mushrooms until tender.
- Remove from the pan and set aside.
- Add the remaining oil and fry the pork for 3-4 minutes on each side until browned.
- Return the onions and mushrooms to the pan, along with sherry or apple juice, mustard and crème fraîche.
- Simmer for 5 minutes, or until pork is cooked.
- Serve with broccoli and new potatoes or pasta.
Nutrition Facts : Calories 297.3, Fat 26.4, SaturatedFat 12.9, Cholesterol 71.3, Sodium 67.3, Carbohydrate 7.4, Fiber 1.1, Sugar 2.6, Protein 3.2
MUSTARD FRIED PORK CHOPS (BREADED)
I LOVE a nice mild mustard-mayo, so started making these several years ago! They are breaded with crushed "Chicken in a Biskit" crackers! My FAVORITE way to have pork chops!! Sure hope you try them! They really are good!!
Provided by Wildflour
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
- In small bowl, mix mayo and mustard, set aside.
- Crush crackers finely, and place in pie dish, set aside.
- Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
- Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
- Use all the crumbs, sprinkling any leftover ones on top, pressing on.
- Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
- Place chops in hot oil that is heated over medium heat.
- Fry for about 8-9 minutes per side til golden brown, only turning once.
- Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
- If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
- But a tad under medium works perfectly every time!
- *I have always used a non-stick pan for these!
PAN-FRIED PORK WITH CELERIAC-POTATO CAKES
Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair's 'Low GI Cookbook'.
Provided by bluemoon downunder
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
- Remove the pork from the pan, set aside and keep warm.
- Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
- Add the mustard and the crème fraîche and simmer for 2 minutes.
- Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
- Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
- Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
- Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.
Nutrition Facts : Calories 349.4, Fat 16.4, SaturatedFat 6, Cholesterol 195.4, Sodium 101.3, Carbohydrate 19.5, Fiber 2.5, Sugar 1.1, Protein 28.9
PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE
This recipe is one of my all time favorites. It sounds really strange but it is amazing. It's quick, easy and very yummy! It comes from an issue of Bon Appetit.
Provided by StaceyLyn78
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper.
- Melt butter in large skillet over high heat.
- Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side.
- Transfer pork to plate.
- Add broth, maple syrup, mustard and remaining sage to drippings in skillet.
- Boil until syrupy, scraping up browned bits, about 5 minutes.
- Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute.
- Serve pork 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!
More about "pan fried pork in mustard maple sauce food"
PORK CHOPS WITH CRANBERRY-MAPLE PAN SAUCE - FINECOOKING
From finecooking.com
4.9/5 (21)Category Main CourseServings 4Calories 410 per serving
10 BEST PAN FRIED PORK TENDERLOIN RECIPES - YUMMLY
From yummly.com
10 BEST PAN FRIED PORK CHOPS NO FLOUR RECIPES | YUMMLY
From yummly.com
MAPLE GLAZED PAN FRIED PORK CHOPS - KEVIN IS COOKING
From keviniscooking.com
5/5 (9)Calories 100 per servingCategory Dinner, Main
- Using a paring knife, make small cut along the fat side of the pork chop to reduce any curling when cooking.
- In a small bowl whisk together the maple syrup, vinegar, mustard, thyme and red pepper flakes. Set aside.
- In a large skillet over medium high heat, add the olive oil. Sear and brown the pork chops on one side for 3 minutes. Turn the chops over, lower heat to medium and cook for another 5 minutes or until internal temperature reads 145°F. Remove from pan, cover and allow to rest while making the sauce.
FRIED BONELESS PORK CHOPS WITH CREAMY MUSTARD SAUCE | GIRL ...
From girlheartfood.com
Ratings 11Category Main DishServings 4Total Time 30 mins
- Place the pork chops in the skillet and cook 3 to 5 minutes on one side. Flip pork chops and continue to cook on the other side for another 3 to 5 minutes or until fully cooked through. Note: Cook time could vary depending on the thickness of your pork chops. Check on at the 6 minute cook time mark.
PAN-FRIED PORK NECK WITH HERBED CREAM SAUCE | SO DELICIOUS
From sodelicious.recipes
4.5/5 (4)Total Time 15 minsCuisine FusionCalories 580 per serving
PORK CHOPS WITH MAPLE-MUSTARD SAUCE RECIPE - EATINGWELL
From eatingwell.com
5/5 (5)Total Time 25 minsCategory Healthy Pork Loin RecipesCalories 214 per serving
- Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
- While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Serve the pork topped with the sauce.
SEARED PORK CHOPS WITH MUSTARD PAN SAUCE - ERICA JULSON
From ericajulson.com
5/5 (1)Total Time 35 minsServings 4
- Take the pork chops out of the fridge and let rest at room temp for at least 15min while you prep the rest of the ingredients. Pat the chops dry with paper towels, then season generously on both sides with kosher salt and ground black pepper.
- Pour 2 tablespoons olive oil in a large cast iron skillet and warm over high heat until shimmering. Add the pork chops, being careful not to crowd the pan. Let sear on the first side for about 3-5 minutes, until the pork forms a nice crust and releases itself from the pan. (If the pork is still stuck to the pan, it’s not done yet!)
- Flip the chops & repeat until they release from the pan again. Insert an instant read thermometer (the Thermapen is my favorite), into the center of the thickest part of the chop. Once they hit 145 degrees Fahrenheit, they’re done! Use tongs to remove the pork chops to a plate.
- Reduce the heat to medium-low and add the shallot to the pan. Cook for a minute or two, stirring often, until softened. Add the garlic and thyme, and cook about 1 minute more until fragrant.
PAN SEARED PORK CHOPS WITH HONEY MUSTARD SAUCE - KRISTINE ...
From kristineskitchenblog.com
4/5 (1)Total Time 27 minsCategory Main CourseCalories 303 per serving
- Take the pork chops out of the refrigerator and let them rest at room temperature for about 30 minutes to take the chill off.
- Pat the pork dry with paper towels. Season both sides of the pork chops with salt and pepper, followed by the smoked paprika and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops to the pan and cook on one side until browned, 3-5 minutes.
- Flip the pork chops over, reduce the heat to low, and cover the pan. Cook until the internal temperature of the pork chops reaches 145 degrees F on an instant-read thermometer. The cook time will depend on the size and thickness of your pork chops and will probably be between 5 and 12 minutes. Try not to overcook the pork chops.
BACON-WRAPPED PORK MEDALLIONS - CHARLOTTE SHARES
From charlotteshares.blog
Ratings 4Servings 6Cuisine AmericanCategory Main Course
- In a large, oven-safe skillet, cook bacon over medium-high until it is slightly browned but still pliable. Drain on a paper-towel lined plate. Turn off heat and remove all but about 2 tablespoons grease from pan.
- Place tenderloins on a large cutting board. Wrap each tenderloin (should have two) in 6 pieces of bacon, securing with toothpicks. A little space between bacon strips is ok. Slice the tenderloins between bacon pieces to create medallions.
RACK OF PORK WITH MAPLE SAUCE | RICARDO
From ricardocuisine.com
- In a saucepan, brown the garlic and spices in the oil. Add the maple syrup and simmer until it caramelizes, about 5 minutes (see note). Deglaze with the cognac and reduce for 1 minute. Add 500 ml (2 cups) of the broth, whisking constantly and bring to a boil.
PAN SEARED PORK CHOPS WITH MAPLE ROASTED PEARS » NOT ...
From notentirelyaverage.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 385 per serving
PORK CUTLETS WITH CREAMY MUSTARD SAUCE - RICARDO
From ricardocuisine.com
5/5 (15)Category Main DishesServings 4Total Time 25 mins
MAPLE-BALSAMIC-GLAZED PORK MEDALLIONS RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Calories 214 per servingServings 4
MUSTARD FRIED PORK CHOPS | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
PORK CHOPS WITH APPLE-MUSTARD SAUCE AND ARUGULA SALAD ...
From ricardocuisine.com
5/5 (6)Category Main DishesServings 4Total Time 30 mins
PAN FRIED PORK TENDERLOIN RECIPES
From tfrecipes.com
PAN FRIED PORK IN MUSTARD MAPLE SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
PAN PORK CHOPS SOY SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
QUICK & EASY AUTUMN COMFORT FOOD | PORK CHOPS WITH CREAMY ...
From youtube.com
PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE | FRIED PORK ...
From pinterest.com
PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE | RECIPE | BBC ...
From pinterest.com
PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE – COOKER APP
From cookerapp.com
PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE
From crecipe.com
MAPLE MUSTARD SAUCE FOR PORK RECIPES
From tfrecipes.com
PAN FRIED PORK CHOP RECIPES | ALLRECIPES
From allrecipes.com
PAN FRIED PORK IN MUSTARD MAPLE SAUCE- WIKIFOODHUB
From wikifoodhub.com
MAPLE MUSTARD SAUCE FOR PORK - ALL INFORMATION ABOUT ...
From therecipes.info
PAN-FRIED PORK WITH MAPLE AND MUSTARD SAUCE | GOODFOOD FOR US
From goodfoodforus.wordpress.com
PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE RECIPE
From crecipe.com
PAN FRIED PORK WITH MAPLE MUSTARD SAUCE RECIPES
From tfrecipes.com
10 BEST SEASONING FOR PAN FRIED PORK CHOPS RECIPES | YUMMLY
From yummly.com
10 BEST PAN FRIED PORK CHOPS NO FLOUR RECIPES | YUMMLY
From yummly.com
PAN FRIED PORK WITH MAPLE MUSTARD SAUCE
From tfrecipes.com
PAN FRIED PORK IN MUSTARD MAPLE SAUCE RECIPES
From tfrecipes.com
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