Dijon Pork Ragout Recipes

HONEY-DIJON PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
• Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

HONEY DIJON PORK

Steps:

• Sprinkle pork chops with salt and pepper; place in a heavy ovenproof skillet. In a small bowl, whisk flour and 2 tablespoons orange juice until smooth; whisk in the honey, mustard, basil and remaining orange juice. Pour over chops. Place carrots and onion around chops. , Cover and bake at 350° for 30 minutes. Add peppers; cover and bake 20 minutes longer or until vegetables are tender and pork is no longer pink.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

GRILLED DIJON PORK ROAST

Steps:

• In a large resealable plastic bag, whisk vinegar, mustard, honey and salt. Add pork; seal bag and turn to coat. Refrigerate at least 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. , Drain pork, discarding marinade. Place pork on a greased grill rack over drip pan and cook, covered, over indirect medium heat for 1 to 1-1/2 hours or until a thermometer reads 145°, turning occasionally. Let stand 10 minutes before slicing.

APPLE-DIJON PORK ROAST

Steps:

• Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4-5 hours or until tender. Remove roast and keep warm. , For gravy, strain cooking juices and skim fat. Pour juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork. If desired, top with coarsely ground pepper.

PORK RAGOUT

Steps:

• In a large frying pan over medium-high heat, warm the olive oil.
• Add the pork and cook until evenly browned, about 6 minutes.
• Transfer the pork to a heavy saucepan.
• Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
• Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
• Pour the liquid over the pork and season to taste with salt.
• Add the carrots, bay leaf, and enough wine and broth almost to cover.
• Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
• About 15 minutes before the pork is done, stir in the tomatoes.
• Taste and adjust the seasoning.
• Garnish with the parsley.
• Serve over polenta or mashed potatoes.

PORK TENDERLOIN WITH APRICOT-FENNEL RAGOUT

Steps:

• Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
• Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
• Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.