PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOPS WITH MUSTARD SAUCE
Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.
Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
PORK CHOPS WITH MUSTARD SAUCE
An easy Pork Chops with Mustard Sauce recipe
Categories Mustard Pork Bake Quick & Easy Dinner Meat Pork Chop Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
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.
ORANGE PORK
Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.
Provided by FIREBALL2000
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g
PRETZEL CRUSTED PORK CHOPS WITH ORANGE MUSTARD SAUCE
This recipe was adapted from one that I found in Bon Apetit magazine. If you buy candied orange peel instead of making your own it will go a lot faster. Candied orange peel is really not hard to make; just more time consuming. This recipe would be great for entertaining because most of the components can be made beforehand.
Provided by mary winecoff
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
- Slice peel lengthwise into very thin strips.
- Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
- Bring to boil; strain.
- Repeat 2 more times.
- Return peel to same saucepan.
- Add 3/4 cup water and sugar.
- Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
- Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
- Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
- Season to taste with salt and pepper. (Can be made 8 hours ahead).
- Cover and chill.
- Place flour in shallow bowl.
- Whisk eggs to blend in another shallow bowl.
- Spread pretzels on rimmed baking sheet.
- Sprinkle pork chops on both sides with salt and pepper.
- Working with 1 pork chop at a time, press 1 side ONLY of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
- Transfer to baking sheet, coated side up.
- Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
- Preheat oven to 450°F
- Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
- Add 4 pork chops to each skillet, coated side down, and cook until brown.
- Turn chops over and transfer both skillets to oven.
- Roast until pork is cooked through, about 10 minutes.
- Let chops stand 5 minutes.
- Rewarm cream sauce.
- Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
- Garnish with remaining orange peel.
PORK CHOPS WITH CREAMY MUSTARD SAUCE
These Pan-seared Pork Chops are boneless pork chops cooked on the stove top and covered in a simple homemade creamy mustard sauce. An easy 15-minute meal!
Provided by Lauren Allen
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Season pork chops with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).
- Transfer pork to a plate and cover with aluminum foil.
- Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.
- Add cream or half & half, dijon mustard, and lemon juice.
- Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.
- Spoon sauce over pork. Garnish with parsley, if desired.
Nutrition Facts : Calories 268 kcal, Carbohydrate 2 g, Protein 31 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 105 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BRAISED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Make and share this Braised Pork Chops With Orange-Mustard Sauce recipe from Food.com.
Provided by lazyme
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season chops with salt and pepper.
- Heat oil in large skillet over medium-high heat.
- Brown chops, 3-4 minutes per side.
- In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic.
- Pour ginger mixture over chops.
- Simmer, covered, 8-10 minutes or until chops are tender.
- Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork.
- Garnish with orange slices and watercress.
- Pass remaining sauce.
Nutrition Facts : Calories 185.2, Fat 6.8, SaturatedFat 1.8, Cholesterol 54, Sodium 803, Carbohydrate 8.4, Fiber 0.2, Sugar 7.2, Protein 22.1
PORK CHOPS WITH ORANGE ROSEMARY SAUCE
Panko crumbs seasoned with orange zest and fresh rosemary make a delicious coating for these skillet-cooked pork chops.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in shallow bowl. Mix mayo and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
- Melt 1 Tbsp. butter with 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm. Repeat with remaining butter, oil and chops. Wipe skillet clean with paper towel.
- Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
ORANGE PORK CHOPS
Make and share this Orange Pork Chops recipe from Food.com.
Provided by foxysnana
Categories Oranges
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In greased skillet, over high heat, cook pork chops until well browned on both sides.
- Add next 3 ingredients and 1 tsp salt; heat to boiling.
- Reduce heat to low; cover; simmer about 35 minutes, turning once.
- Meanwhile, prepare orange sauce: grate 1 T.
- peel from stem end of orange; then from other end, cut 4 thin slices; set aside.
- In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring.
- Add orange slices; cover; remove from heat and keep warm.
- To serve, top pork chops with orange sauce.
- Use orange slices as a garnish.
PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Categories Citrus Dairy Egg Mustard Pork Dinner Vinegar Orange Fall Oktoberfest Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes. Transfer to small pitcher. DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.
- Using vegetable peeler, remove peel from oranges (orange part only) in long strips. Slice peel lengthwise into very thin strips. Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch. Bring to boil; strain. Repeat 2 more times. Return peel to same saucepan. Add 3/4 cup water and sugar. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. Drain. DO AHEAD: Candied orange peel can be made 2 days ahead. Place in small bowl, cover, and refrigerate.
- Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 cups, about 12 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only. Transfer to baking sheet, coated side up. Repeat with remaining pork chops, flour, eggs, and pretzels. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
- Preheat oven to 450°F. Melt 3 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes. Let chops stand 5 minutes.
- Rewarm sauce. Spoon 2 tablespoons sauce onto each plate and place chop atop sauce. Drizzle with balsamic reduction and garnish with remaining candied orange peel.
PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Pan fried chops in a sauce made with orange juice, ginger, honey, mustard, soy and garlic. I use all natural pork. If you are using pork injected with a potassium chloride solution, you might want to use reduced sodium soy sauce.
Provided by Lorac
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet.
- Season chops with salt and pepper, cook over medium high heat browning chops on both sides.
- In a small bowl, combine ginger, orange juice, soy, honey, mustard and garlic and pour over chops.
- Cover and simmer 10 to 15 minutes or until chops are tender.
Nutrition Facts : Calories 508.9, Fat 23.4, SaturatedFat 7.3, Cholesterol 158.8, Sodium 996.2, Carbohydrate 12.3, Fiber 0.2, Sugar 10.6, Protein 59.6
PORK CHOPS WITH WARM BERRY SAUCE
Choose your own warm berry sauce-made with seedless blackberry or raspberry jam-to make these easy skillet pork chops.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat large heavy nonstick skillet on medium-high heat. Add chops; cook 4 to 5 min. on each side or until done (145ºF), covering after turning. Transfer chops to plate; cover to keep warm.
- Add remaining ingredients to skillet; mix well. Cook and stir on medium-low heat 1 min. or until heated through.
- Pour sauce over chops.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
BRAISED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
A quickly braised skillet supper like this savory pork chop dish means hearty eating in a hurry. Add crusty rolls and a green vegetable to complete the meal.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 12
Steps:
- Season chops with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chops, 3 to 4 minutes per side. In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic. Pour ginger mixture over chops. Simmer, covered, 8 to 10 minutes or until chops are tender. Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress. Pass remaining sauce.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 12.1 g, Cholesterol 63.1 mg, Fat 14.4 g, Fiber 0.8 g, Protein 24.5 g, SaturatedFat 4.7 g, Sodium 657.3 mg, Sugar 9.7 g
SKILLET ORANGE MUSTARD PORK CHOPS
This is a quick and easy way to prepare pork chops. All ingredients are those that you probably always have on hand.
Provided by Parsley
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In non-stick skillet, brown chops on one side over medium-high heat; turn chops.
- Stir together remaining ingredients in a small bowl to dissolve cornstarch. Pour over pork chops in skillet.
- Lower heat; simmer covered for 6-8 minutes.
- Serve.
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