Pork Chops With Endive Salad And Caraway Mustard Food

GRILLED MUSTARD PORK CHOPS WITH CARROT SALAD

Steps:

• Preheat a grill to medium. Combine the brown sugar, paprika and mustard powder in a small bowl. Season the pork chops with salt and pepper and rub all over with the spice mixture; set aside.
• Whisk the honey mustard, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; whisk in the olive oil. Add the carrots, parsley, chives and sunflower seeds and toss well. Refrigerate the carrot salad while you cook the pork chops.
• Lightly oil the grill grates. Grill the pork chops, covered, until marked, about 4 minutes per side. Uncover and cook until a thermometer inserted into the pork registers 145 degrees F, about 1 more minute. Serve with the carrot salad and honey mustard.

CREME FRAICHE AND LEMON VINAIGRETTE

Steps:

• Whisk together creme fraiche, lemon zest and juice, mustard, and 1 tablespoon water. Season with salt and pepper.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
• Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

QUICK LEMON-PARSLEY PORK CHOPS

Steps:

• Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.
• Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.

CARAWAY PORK CHOPS

Steps:

• Preheat oven to 350 deg F.
• Layer onions and apples in the bottom of a shallow baking dish.
• Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
• Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
• Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
• Cover and bake 1 hour.

MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
• Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
• Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
• Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.

BRAISED PORK WITH CARAWAY, APPLES AND ONIONS AND MUSTARD-CHEDDAR MASHED POTATOES WITH PARSNIPS

Steps:

• Preheat the oven to 325 degrees F. Let the pork sit covered at room temperature for 30 minutes.
• Pat the pork dry with a paper towel. Sprinkle the pork generously with salt and pepper.
• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with the oil, 2 turns of the pan. Place the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes time in total. Remove the pork and reserve.
• Turn heat down to medium, add 3 tablespoons of the butter to the pot. When it foams, add the caraway, fennel and mustard seeds and stir for 1 minute. Add in the onions, apples, thyme, nutmeg and some salt and pepper. Cook to begin to soften, 5 minutes. Then deglaze the pot with the vinegar. Stir in the honey and beer, scraping up the bits stuck to the bottom of the pot. Add in the chicken stock and then the reserved pork, and bring to a simmer. Cover and place the pot in the oven until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking.
• Remove the pork from the pot, place on a plate and tent with foil to keep warm. When cool enough to handle, pull the meat apart with two forks. Return the meat to the braising liquid. The apples and onions will have almost completely melted into a chunky sauce. Cool and store in the refrigerator for a make-ahead meal.
• Place the potatoes and the parsnips in a pot and cover with water. Bring to a boil, salt the water and cook until tender. Drain and return to the hot pot. Mash the potatoes with the milk and the remaining 3 tablespoons butter. Then season with salt and pepper, and add the cheese and mustard. Taste to adjust the seasonings, cool and store for a make-ahead meal.
• To serve, reheat the pork, covered over medium heat, stirring occasionally. Reheat the mashed potatoes and parsnips over medium heat covered with a little stock or milk to loosen. Mashed potatoes can be kept warm for hours by placing them in a covered saucepot inside of a larger pot filled with an inch of water at a low simmer.
• Serve the pork alongside or on top of the potatoes, and sprinkle chopped parsley on everything.

MOM'S BEST PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.