Pork Chops With Mustard Sauce Food

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PORK CHOPS WITH MUSTARD SAUCE



Pork Chops with Mustard Sauce image

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

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup white wine or chicken broth
3 garlic cloves, minced
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon Worcestershire sauce

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



Pork Chops with Mustard Sauce image

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

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice

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.

PORK CHOPS WITH MUSTARD BOURBON SAUCE



Pork Chops with Mustard Bourbon Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 center-cut, bone-in, rib pork chops (about 3 pounds)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1 tablespoon grainy mustard
3 tablespoons heavy cream

Steps:

  • Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
  • Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

PORK CHOPS WITH CRANBERRY MUSTARD SAUCE



Pork Chops with Cranberry Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) bone-in pork loin chops
4 teaspoons Dijon mustard
1/4 cup Cranberry Mustard Sauce, recipe follows
Nonstick cooking spray
Salt and freshly ground black pepper
1 (12-ounce) package fresh or frozen cranberries, about 4 cups
1 cup water
1 cup sugar
1/2 cup chopped pecans
4 teaspoons Dijon mustard

Steps:

  • Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
  • Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.
  • Yields: 2 1/4 cups

PORK CHOPS WITH MUSTARD SAUCE & CAPERS



Pork Chops With Mustard Sauce & Capers image

This is an insanely simple dinner. The mustard sauce, shallot and capers really make a boring, old pork chop something special. Great with garlic mashed potatoes and a salad. - from halfassedkitchen.com

Provided by Karen in MA

Categories     Pork

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 -4 pork chops (we used boneless)
olive oil
1 shallot, chopped
2 tablespoons Dijon mustard
1/3 cup cream, half-and-half or 1/3 cup soy coffee creamer
1 teaspoon fresh lemon juice
2 tablespoons capers
salt and pepper
3 tablespoons flour mixed with a little water

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.

BRAISED PORK CHOPS WITH CREAMY MUSTARD SAUCE



Braised Pork Chops With Creamy Mustard Sauce image

Make and share this Braised Pork Chops With Creamy Mustard Sauce recipe from Food.com.

Provided by FlemishMinx

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 pork loin chops (4-6 oz each)
3/4 teaspoon dried thyme, divided
salt and pepper
1 small onion, quartered then thinly sliced
3 tablespoons orange juice
2 tablespoons water
2 tablespoons sour cream or 2 tablespoons plain yogurt
1 tablespoon Dijon mustard

Steps:

  • Season chops with 1/4 tsp thyme, salt and pepper (both sides).
  • Heat oil in a medium skillet over medium-high heat; add chops and brown well on one side before turning over to brown the other side.
  • After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil.
  • Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet.
  • Bring to a simmer and cover, cooking at a slow simmer for 15 minutes (if you find that your liquid is reducing too quickly, adjust your temperature a bit downward, and add an additional tablespoon water if needed).
  • Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside.
  • After the 15 minutes simmer time, remove the cover from the skillet and continue simmering until most but not all of the liquid has evaporated (about 5 minutes).
  • Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat.
  • Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove.
  • Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so).
  • Top chops with sauce and serve.

PORK CHOPS WITH MUSTARD & SOUR CREAM SAUCE



Pork Chops With Mustard & Sour Cream Sauce image

Recipe comes from Food & Wine. This is a different take on the traditional pork chop. Its simple and quick to make. A nice sauce is made to cover the pork chops and the sauce can double as a gravy to be served over mashed potatoes. Menu Suggestion: mashed potatoes and sauteed mushrooms.

Provided by Shoppohollic

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup chicken broth
1/4 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons stone ground coarse grain mustard
1/2 teaspoon cornstarch
chopped fresh parsley
4 (5 ounce) boneless pork chops
salt
pepper

Steps:

  • In a blender process chicken broth, sour cream, both mustards and the cornstarch until mixture is smooth and not lumpy. Transfer the mixture to a saucepan and simmer over medium heat until it becomes thickened. Stir in the parsley and keep sauce warm.
  • Heat a large skillet. Season both sides of pork chops with salt and pepper and cook on high heat until browned; about 5 minutes. Turn the pork chops over and cook another 3 minutes or until cooked through. Transfer the pork chops to dinner plates and spoon the mustard sauce over the top.

Nutrition Facts : Calories 252.8, Fat 12.9, SaturatedFat 5.2, Cholesterol 102.5, Sodium 154.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 31.3

PORK CHOPS IN A CREAMY MUSTARD SAUCE



Pork Chops in a Creamy Mustard Sauce image

These are fork tender pork chops in the most amazing mustard cream sauce. Company worthy dinner recipe. Wonderful served with rice.

Provided by Marie

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 pork chops (1" thick)
salt and pepper
2 tablespoons flour
2 tablespoons butter
1/4 cup white wine
1 tablespoon fresh lemon juice
1 1/2 tablespoons flour
1 cup light cream
2 tablespoons Dijon mustard
1 dash red cayenne pepper

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.

Nutrition Facts : Calories 364.7, Fat 26, SaturatedFat 12.2, Cholesterol 111.6, Sodium 167.1, Carbohydrate 5.8, Fiber 0.3, Sugar 0.4, Protein 24.3

PORK CHOPS WITH GARLIC MUSTARD SAUCE



Pork Chops With Garlic Mustard Sauce image

Make and share this Pork Chops With Garlic Mustard Sauce recipe from Food.com.

Provided by agileangus

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless pork chops
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1 scallion, sliced
3/4 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon parsley
1/3 cup flour
salt, & pepper to taste

Steps:

  • Sprinkle pork chops with salt & pepper and coat lightly with flour.
  • Heat butter and olive oil in large frying pan. Add chops and cook until browned. Remove and keep warm.
  • Add garlic and cook over medium heat 1 minute. Add chicken stock. Bring to a boil, stirring up browned bits from bottom of pan.
  • Stir in dijon mustard and parsley.
  • Return chops to pan and cook til done. Top with sliced scallions before serving.

Nutrition Facts : Calories 402.4, Fat 19.9, SaturatedFat 7, Cholesterol 132.9, Sodium 222.7, Carbohydrate 10.6, Fiber 0.6, Sugar 0.9, Protein 42.5

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Top Asked Questions

What is the best way to cook pork chops in 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 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.
How to cook pork chops in a crock pot?
Directions Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. 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.
How to cook pork loin chops in a pan?
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.
What are the best spices for pork chops?
But it’s especially great on pork chops. That’s because you make it in the same pan as the pork. That means your sauce will have all kinds of yummy pork flavor. Of course, the same can be said for chicken or steak dishes as well. Regardless of the meat, you can’t beat cream, butter, garlic, parmesan, and herbs. It’s luscious. 4. Fresh Basil Pesto

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