Pork Chops And Apples In Mustard Sauce Food

PORK CHOPS WITH APPLES & CREAMY MUSTARD SAUCE

Steps:

• Mix first 3 ingredients on small plate. Add chops, 1 at a time, turning to evenly coat both sides of chop.
• Heat oil in large nonstick skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm.
• Add onions to skillet; cook and stir 3 min. Stir in apples; cook 1 min. Add broth, cream cheese and mustard; cook 5 min. or until vegetables are crisp-tender, cream cheese is completely melted and sauce is slightly thickened, stirring frequently. Serve spooned over chops.

SAUTéED PORK CHOPS WITH SWEET POTATO, APPLES AND MUSTARD SAUCE

Steps:

• 1. Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.
• 2. Pat the pork chops dry and sprinkle all over with salt and pepper.
• 3. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)
• 4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low-the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
• 5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.
• 6. Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.
• 7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.

MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS

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.

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.

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 APPLE AND CREAM SAUCE

Steps:

• Combine oil, thyme, salt, and pepper in a shallow bowl. Add pork chops, brush with the marinade, and set aside for 15 minutes.
• Heat a large skillet over medium heat and cook pork chops until browned on one side, 4 to 5 minutes. Turn and cook until lightly browned on the other side and juices run clear, 4 to 5 minutes. Transfer pork chops to a serving plate, cover, and keep warm.
• Reduce heat and add butter to the skillet. Add apple slices and cook until they start to change color, 5 to 10 minutes. Transfer apples to the plate with the pork chops and keep warm.
• Stir apple juice, cream, and cornstarch together in a bowl. Add to the skillet over medium-high heat. Bring to a boil while scraping brown bits from the bottom of the pan. Cook and stir until sauce starts to thicken, 2 to 3 minutes. Pour sauce over pork chops and apples.

PORK CHOPS WITH APPLES

Steps:

• In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.

MUSTARDY PORK & APPLES

Steps:

• Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
• Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.

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.

BAKED PORK CHOPS AND APPLES

Steps:

• Peel, core, and slice the apples.
• Preheat the oven to 350 degrees.
• Melt the butter in a skillet.
• Brown the pork chops on both sides in the butter.
• Grease (or spray) a large baking dish.
• Put the apple slices in the bottom of the dish.
• Mix the brown sugar and cinnamon.
• Sprinkle the cinnamon and sugar over the apples.
• Place the pork chops on top of the apples.
• Cover with foil and bake for 1 and 1/2 hours.

PORK CHOPS AND APPLES IN MUSTARD SAUCE

Steps:

• Preheat oven to 400º. Spread apples in a lightly buttered baking dish (one large enough to hold the chops in one layer) and bake for 15 minutes.
• Mix the cream and mustard in a small bowl or measuring cup. Salt and pepper to taste and set aside.
• While apples are baking, lightly salt the pork chops. Melt butter in a large skillet over medium heat. Add the chops and cook until nicely browned, about 5 minutes a side.
• Arrange the chops over the apples. Add the wine to the skillet and deglaze the pan, scraping up any browned bits. Boil until wine is reduced by half and then dribble it over the chops. (I eyeball the wine, just pouring it out of the bottle, I probably use a little more than ¼ cup.)
• Pour the cream and mustard mixture over the chops and apples. Shake the dish gently so the cream penetrates the apples. Be careful, the baking dish will be hot!
• Bake 20 minutes longer to finish cooking the chops. I usually then turn off the oven and let the chops stay in another 20 minutes.
• Let rest for 5 minutes or so. Serve chops and apples over orzo pasta.

PORK CHOPS AND APPLES IN MUSTARD SAUCE

Steps:

• Preheat oven to 400°F.
• Spread the apples in a lightly buttered gratin dish, large enough to hold the pork chops in a single layer.
• Place gratin dish in the oven and bake apples for 15 minutes.
• While apples are baking, saute the salted pork chops over medium heat until nicely colored on each side-7 to 8 minutes per side.
• Remove gratin dish from the oven and arrange the chops on top of the apples.
• Deglaze the saute pan with the white wine and reduce by half.
• Drizzle reduction over the chops.
• Mix cream (or sour cream/yogurt and milk) and mustard, adding mustard little by little until you are happy with the taste.
• Pour evenly over the chops and apples and grate pepper overall.
• Return to oven and bake an additional 15 minutes.

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!

PORK MEDALLIONS IN APPLE MUSTARD SAUCE

Steps:

• In a small bowl, combine chicken broth, apple juice concentrate, and mustard.
• Set aside.
• Sprinkle pork chops with salt and pepper.
• In a large nonstick skillet, heat oil.
• Brown chops in the oil.
• Remove and set aside.
• Add the garlic to the pan.
• Saute 1 minute.
• Add reserved broth mixture, stirring to loosen the browned bits from the pan.
• Bring to a boil.
• Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup.
• Return pork to pan.
• Cover and let cook over low heat for 3-4 minutes or till meat is cooked through.
• Combine cornstarch and cold water and mix until smooth.
• Add to the pan.
• Bring to a boil.
• Cook and stir for 2 minutes or til thickened.
• Sprinkle with parsley and serve.

APPLE-MUSTARD PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown pork chops in butter over medium-high heat. Stir in the apple juice; reduce heat to medium. Cover and cook for 5-6 minutes on each side or until meat juices run clear., Remove to a serving platter and keep warm. Add onion and mustard to skillet. Cook, uncovered, on low for 4-5 minutes or until heated through. Spoon over chops. Serve with rice and garnish with apples if desired.

PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE

Steps:

• Put oven rack in lower third of oven and preheat oven to 375°F.
• Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
• While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
• Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
• Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.

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.

SWEET AND SPICY APPLE-MUSTARD PORK CHOPS

Steps:

• In a large nonstick skillet sprayed with nonstick spray, cook pork chops over medium-high heat until browned on both sides.
• Combine apple butter, mustard, cumin, salt and pepper.
• Spoon over pork chops.
• Reduce heat, cover, and cook until meat is just slightly pink in the middle, about 10 minutes.
• Remove chops and keep warm.
• Leave sauce in skillet.
• Add apples, onions and vinegar to skillet.
• Stir.
• Cover and cook over medium-high heat for 5 minutes, until apples and onions are tender.
• Spoon apple mixture over warm pork chops and serve.