Pork Chops Charcutiere Food

PORK CHOPS CHARCUTIERE

Pork Chops Charcutiere image

The peppery, Dijon-mustard sauce spooned over these tender chops makes for a recipe special enough to serve guests. -Monique Hooker, DeSoto, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 boneless pork loin chops (5 ounces each)
1 to 3 teaspoons pepper
4-1/2 teaspoons olive oil
1 small onion, finely chopped
4 shallots, finely chopped
1 cup reduced-sodium beef broth
1/2 cup white wine or additional reduced-sodium beef broth
2 tablespoons Dijon mustard
2 tablespoons chopped celery leaves or minced fresh parsley

Steps:

Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm. In the same skillet, saute onion and shallots until tender. Add broth and wine, stirring to loosen browned bits from skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes., Return chops to skillet. Cover and cook 8-10 minutes longer or until meat is tender. Place chops on a serving platter and keep warm. Stir mustard into skillet. Return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is thickened. Spoon sauce over chops; sprinkle with celery leaves.

Nutrition Facts : Calories 292 calories, Fat 13g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 339mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

PORK CHOPS WITH MUSTARD-CORNICHON SAUCE

Pork Chops with Mustard-Cornichon Sauce image

Categories Mustard Pork Sauté Quick & Easy Dinner Pork Chop Fall Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
6 1-inch-thick pork loin rib chops (about 12 ounces each)
1/2 cup water
1 large shallot, minced (about 3 tablespoons)
1 garlic clove, minced
2 tablespoons minced cornichons* (about 4)
1 tablespoon Dijon mustard
1/4 cup chopped fresh Italian parsley

Steps:

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
*Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

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