Pork Chops Dijon Food

DIJON CRUSTED PORK CHOPS

Steps:

• Preheat oven to 400 degrees.
• Spread dijon on chops. Sprinkle rosemary, salt and pepper. Turn to other side and repeat.
• Place breadcrumbs on shallow dish. Coat chops on both sides in crumbs.
• Heat skillet on medium high heat. Drizzle small amount of olive oil. Heat. Brown chops for a couple of minutes on each side.
• Place chops in oven. Cook for 20 minutes.

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 WITH DIJON GLAZE

Steps:

• Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
• Heat a grill pan or griddle over medium-high heat.
• Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

ROSEMARY-DIJON PORK CHOPS

Steps:

• Heat oven to 425°F.
• Mix coating mix and rosemary in shallow dish.
• Spread chops with mustard.
• Coat both sides of each chop with coating mixture.
• Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.

HONEY-DIJON PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
• Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH DIJON SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

ONION-DIJON PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

A MESS OF PORK CHOPS WITH DIJON DRESSING

Steps:

• Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
• Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
• Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.

PORK CHOPS A LA DIJON

Steps:

• Heat oven to 375.
• Trim all visible fat from chops.
• Spray 13x9 pan with non-stick cooking spray.
• Put bread crumbs in one dish.
• In another dish combine the mustard, lemon juice, and capers.
• Dip both sides of the chops in mustard mixture then in bread crumbs.
• Place chops in baking pan and bake at 375 for 30 to 40 min.
• until pork is no longer pink, turning once about half way through.

PORK CHOPS DIJON

Steps:

• Trim excess fat from chops.
• Spray a 10-inch skillet with nonstick spray coating.
• Brown chops on both sides in hot skillet.
• Remove chops.
• Add onions; cook and stir over medium heat 3 minutes.
• Push onions aside; return chops to skillet.
• Combine mustard, dressing and pepper; spread over chops.
• Cover; cook over medium-low heat 15 minutes or till meat is tender.

DIJON PORK CHOPS

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.

PORK CHOPS DIJON - LOW CARB

Steps:

• In a large skillet, cook meat in hot oil over medium-high heat for 5 minutes or just until brown, turning once.
• Remove meat from skillet.
• In a small bowl combine mustard, Italian dressing and pepper; set aside.
• Add onion to skillet.
• Cook and stir over medium heat for 5 minutes.
• Push onion aside; return meat to skillet.
• Spread mustard mixture over meat.
• Cover and cook over medium-low heat for 10 minutes or until done (160 degrees F) and juices run clear.
• Serve with onion over meat.

PORK CHOPS DIJON WITH PENNE PASTA

Steps:

• Heat oil in large nonstick skillet on medium heat. Sprinkle chops with pepper; cook 3 to 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm. Carefully wipe skillet with paper towel.
• Add onions, peppers and garlic to skillet; cook and stir 3 to 4 min. or until onions and peppers are crisp-tender. Whisk Neufchatel, pasta sauce, milk and mustard until smooth. Add to skillet; cook and stir 2 to 3 min. or until heated through. Reserve 1/4 cup sauce; toss pasta with remaining sauce.
• Spoon pasta mixture onto platter; top with chops. Drizzle with reserved sauce.

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES

Steps:

• 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
• 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
• 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
• 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
• 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

DIJON PORK CHOPS

Steps:

• Spread mustard on both sides of pork chops.
• Place in a greased shallow 2 quart baking dish.
• Combine crumbs and pepper (to taste); press onto tops and sides of chops.
• Bake, uncovered, at 375 degrees for 20-25 minutes or until meat juices run clear and topping is lightly browned.

DIJON BRAISED PORK CHOPS

Steps:

• Coat both sides of chops with flour. Heat oil in large skillet on medium-high heat. Add chops; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chops from skillet; drain.
• Add onions to skillet; cook and stir 2 to 3 min. or until crisp-tender. Stir in broth and mustard.
• Return chops to skillet. Bring sauce to boil; cover. Simmer on low heat 25 to 30 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.

DIJON PORK CHOPS WITH CABBAGE AND FENNEL

Steps:

• Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock., In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes., Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan., Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.

CREAMY DIJON PORK CHOPS

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm., In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.

CAST IRON SKILLET PORK CHOPS WITH DIJON SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.
• Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.
• Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
• While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.
• Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.
• Remove chops from the oven, top with sauce, and serve.

ROSEMARY-DIJON PORK CHOPS DINNER

Steps:

• Heat oven to 375°F.
• Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
• Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops, 1 at a time, turning to evenly coat both sides of chop. Place in center of foil-lined 15x10x1-inch pan sprayed with cooking spray; surround with potatoes.
• Bake 25 to 30 min. or until chops are done (145°F) and potatoes are tender. Remove from oven. Let stand 3 min. before serving with the carrots.

GRILLED DIJON PORK CHOPS WITH LEMON & ROSEMARY

Steps:

• Mix all ingredients except chops until blended. Reserve half; brush remaining onto chops.
• Grill 10 to 14 min. or until chops are done (145ºF), turning after 6 min. and brushing with remaining mustard mixture.
• Remove chops from grill. Let stand 3 min. before serving.