A Mess Of Pork Chops With Dijon Dressing Recipes

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A MESS OF PORK CHOPS WITH DIJON DRESSING



A Mess of Pork Chops With Dijon Dressing image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 30m

Yield 8 servings

Number Of Ingredients 11

20 pork chops, 1/2 inch thick
Salt
freshly ground black pepper
1 teaspoon ground allspice
1 bunch fresh thyme
1 tablespoon grapeseed oil, plus oil for grill
1/3 cup thinly sliced shallots
2 tablespoons Dijon mustard
2 tablespoons soy sauce
Juice of 1 lemon
1/2 cup dry white wine

Steps:

  • Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
  • Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
  • Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 13 grams, Sodium 785 milligrams, Sugar 1 gram, TransFat 0 grams

PORK CHOPS WITH DIJON GLAZE



Pork Chops with Dijon Glaze image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons EVOO, plus more for drizzling
3 cloves garlic, finely chopped
1 large shallot, finely chopped
Grated zest of 1 lemon
Kosher salt and freshly ground pepper
2 shots dry sherry
1/2 cup chicken stock
1/3 cup honey
2 rounded tablespoons Dijon mustard
Handful fresh tarragon leaves, chopped
Four 1 1/2-inch-thick bone-in pork chops

Steps:

  • Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
  • Heat a grill pan or griddle over medium-high heat.
  • Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

PORK CHOPS DIJON



Pork Chops Dijon image

Make and share this Pork Chops Dijon recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pork

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

4 pork loin chops, 1/2 thick
1 medium onion
3 tablespoons dijon-style mustard
2 tablespoons Italian salad dressing (low-calorie dressing)
1/4 teaspoon pepper

Steps:

  • Trim excess fat from chops.
  • Spray a 10-inch skillet with nonstick spray coating.
  • Brown chops on both sides in hot skillet.
  • Remove chops.
  • Add onions; cook and stir over medium heat 3 minutes.
  • Push onions aside; return chops to skillet.
  • Combine mustard, dressing and pepper; spread over chops.
  • Cover; cook over medium-low heat 15 minutes or till meat is tender.

Nutrition Facts : Calories 518.6, Fat 31.6, SaturatedFat 9.5, Cholesterol 170.8, Sodium 167.8, Carbohydrate 2.7, Fiber 0.5, Sugar 1.2, Protein 52.3

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

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

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

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

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