Pork Chops With Apples Creamy 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.

APPLE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
• Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
• In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

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 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.

PORK CHOPS WITH MUSTARD AND CREAM

Steps:

• In a skillet large enough to hold the pork chops in a single layer, heat the oil over medium-high heat until it just begins to smoke. Add the chops and saute until well browned on each side, 4 to 5 minutes per side. Transfer to a platter and cover to keep warm. Discard the oil in the skillet, then wipe out the skillet with a paper towel. Set over medium heat and add the butter. When it's melted, add the shallots and garlic and saute until aromatic but not browned, about 1 minute. Remove the skillet from the heat and add the brandy; be careful here, because the brandy may ignite. Add the cream and mustard to the skillet and return the skillet to the heat, increasing the heat to high. Bring the mixture to a boil, then reduce the heat to low. Return the veal chops to the skillet, along with any accumulated juices, and simmer until the sauce has reduced enough to coat the back of a spoon and the chops are just cooked through, 4 to 5 minutes. Turn the chops in the sauce once as they cook. Remove the skillet from the heat and season the chops with lemon juice and salt and pepper. Transfer the chops to a serving platter, spoon sauce over them, and serve immediately, sprinkled with the chopped fresh herbs.

CREAMY DIJON PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Pound the pork chops to 1/4 inch thickness.
• Mix the flour, 1/2 teaspoons salt, 1/4 teaspoons pepper, and the garlic powder and dredge the chops in this mixture.
• Melt 1 tablespoons of the butter and 1 tablespoons of the olive oil in a pan and cook the chops until nicely browned on both sides and done.
• Take the chops out of the pan and keep them warm.
• Melt the remaining butter and olive oil in the same pan now and sauté the onions for a couple minutes.
• Then add the apples and sauté until the onions start to get soft.
• Add the white wine and cook 5-7 minutes longer, stirring occasionally.
• Slowly add the heavy cream while stirring, and combine well.
• Add the Dijon mustard, capers, lemon zest, salt and pepper to taste, and dried basil and combine well.
• Add the chops back to the pan over medium-low heat and cook covered, until heated through and it starts bubbling. Enjoy!

PORK CHOPS IN APPLE CREAM SAUCE

Steps:

• Brown pork chops in oil over medium high heat, remove.
• Add apples and onions, saute until apple is tender, remove apple and reserve.
• Add apple juice, bouillon granules, thyme and pork chops, bring to a boil, reduce heat, cover and simmer 15 minutes.
• Add apple and simmer until heated through.
• Remove apple and chops to a serving platter.
• Add cream, bring to a boil and cook until sauce is slightly reduced.
• Season to taste and pour over chops.

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.

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 IN A CREAMY MUSTARD SAUCE

Steps:

• Salt and pepper pork chops and dredge in 2 tablespoons flour.
• Heat butter in large skillet and brown chops well.
• Add wine and lemon juice and simmer, covered for 45 to 50 minutes until very tender.
• Remove chops to serving platter.
• In same skillet, stir 1 1/2 tablespoons of flour into drippings until smooth.
• Stir in cream, mustard and red pepper.
• Simmer, stirring for 1 minute.
• Serve pork chops 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.