Pork Chops With Mustard And Caper Pan Sauce Food

PORK CHOPS WITH MUSTARD SAUCE & CAPERS

Steps:

• Pan fry pork chops in olive oil.
• In separate skillet, heat shallot in olive oil until softened.
• Add mustard, cream, capers, lemon juice, salt, pepper and flour mixture (enough so desired thickness is achieved). Cook until heated through.
• Spoon sauce over pork chops.

PORK CHOPS WITH MUSTARD AND CAPER PAN SAUCE

Steps:

• Remove the pork chops from the refrigerator and let stand for 30 minutes. Pat the chops dry with paper towels and season both sides generously with salt and pepper. Preheat the oven to 200°F (95°C) and place a platter in the oven to warm. Warm a large sauté pan or frying pan over high heat and add half of the oil. When the oil appears to shimmer, reduce the heat to medium-high, add 2 chops, and sear without moving them for 2 1⁄2 minutes. Turn and cook until the chops are golden and firm to the touch, but still have a little give, about 2 1⁄2 minutes more. If you like, insert an instant-read thermometer horizontally into a chop, away from the bone; it should register 140°F (60°C) for medium-rare. Transfer the chops to the warm platter and keep warm in the oven. Repeat with the remaining oil and the remaining chops. Pour any oil from the pan. Reduce the heat to medium and add the capers to the pan. Cook for 1 minute. Add the wine, bring to a simmer, and cook until reduced by about half, about 2 minutes. Stir in the cream, vinegar, and 1⁄4 tsp. salt and season with pepper. Simmer the sauce until lightly thickened, about 30 seconds. Remove from the heat and whisk in the mustard. Taste and adjust the seasoning. Pour some of the sauce over the chops on the platter. Serve immediately, passing the remaining sauce at the table. Serves 4.

PORK CHOPS WITH CAPER, VERMOUTH, AND CREAM SAUCE

Steps:

• Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
• Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
• Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
• Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
• Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
• Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
• Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
• Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
• Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
• Serve sauce over chops, with parsley sprinkled over all.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Season both sides of the pork chops with salt and pepper. In a large skillet, heat the oil over medium-high heat until it shimmers. Add the pork chops, reduce the heat to medium, and cook, turning once, until slightly pink inside (145ºF), 6 to 8 minutes. Transfer the pork chops to a platter and cover with foil to keep warm.
• Drain off all but a sheen of fat from the skillet. Add the shallot to the pan and sauté briefly, until translucent. Add the broth and the wine to the skillet, stirring with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the liquid is reduced to 1/2 cup, cooking about 4 to 5 minutes, depending on the heat and your pan size. Whisk in the mustard and butter. Bring to a boil and whisk in the cream and the parsley.
• Divide the chops among four dinner plates, spoon the sauce over the chops, and serve.
• Variations:.
• Pork Chops with Cornichon-Mustard Sauce: Stir 1/4 cup julienned cornichons into the finished sauce and gently heat through.
• Pork Chops with Mustard-Caper Sauce: Add 1/4 teaspoon crushed dried herbes de Provence when you add the shallot. Stir 1/4 cup drained capers into the finished sauce.