Pork Chops In Creamy Mustard Sauce Recipes

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THIN PORK CHOPS (WITH HONEY MUSTARD PAN SAUCE)



Thin Pork Chops (with Honey Mustard Pan Sauce) image

Tender, pork cutlets smothered in creamy honey mustard pan sauce. A perfect way to cook thin pork chops without drying them out. Dinner on the table in 20 minutes.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 15m

Number Of Ingredients 10

6-8 boneless thin pork loin chops (aka pork cutlets)
2 tbsp all-purpose flour*
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
2 tbsp butter
3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
3-4 sprigs thyme or dill for garnish

Steps:

  • Mix the flour, salt and pepper on a plate. Dredge the cutlets in the mixture and shake off excess. Set aside.
  • Heat a heavy bottomed pan such as cast iron skillet over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. Sear 3 or 4 thin pork chops at a time, for just over 1 minute per side until they just begin to turn golden. Remove from pan. Repeat with the rest of the olive oil, butter and chops.
  • Lower the heat to medium and to the same pan add the cream, mustard and honey. Whisk until combined and bring to simmer. Add the seared pork chops to the sauce and cover the skillet partially with a suitable lid or simply a round baking sheet that fits. Simmer for 5-6 minutes to cook the pork chops through. Garnish with fresh thyme or dill and serve.

Nutrition Facts : Calories 807 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 264 milligrams cholesterol, Fat 55 grams fat, Fiber 1 grams fiber, Protein 62 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 972 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

CROCK POT ONIONY PORK CHOPS WITH CREAMY MUSTARD SAUCE



Crock Pot Oniony Pork Chops With Creamy Mustard Sauce image

Make and share this Crock Pot Oniony Pork Chops With Creamy Mustard Sauce recipe from Food.com.

Provided by Lennie

Categories     Pork

Time 5h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
4 -6 pork chops, 1-inch thick
2 onions, thinly sliced
4 garlic cloves, minced
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 tablespoon cider vinegar
1/2 cup white wine
2 tablespoons Dijon mustard
1/2 cup whipping cream

Steps:

  • In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
  • In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
  • Add flour and cook, stirring, for 1 minute.
  • Add vinegar and wine and cook until thickened.
  • Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
  • Remove pork chops from slow cooker and place on a warmed platter.
  • Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.

CREAMY MUSTARD PORK CHOPS



Creamy Mustard Pork Chops image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 boneless pork chops, 3/4" thick
1 1/2 tsp. lemon pepper seasoning
1 tbsp. butter OR margarine
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 tbsp. Dijon-style mustard
1 tbsp. chopped fresh parsley

Steps:

  • SPRINKLE chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 min. or until browned.
  • ADD soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Sprinkle with parsley.

PORK CHOPS WITH SWEET MUSTARD SAUCE



Pork Chops with Sweet Mustard Sauce image

I love mustard! The pickled onion rings are a nice side, but you can skip it for another type of condiment, like olives or pickles.

Provided by ShelbyLyn

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 35m

Yield 4

Number Of Ingredients 9

1 red onion, sliced into rings
¼ cup cider vinegar
1 tablespoon olive oil
4 (5 ounce) boneless pork chops
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup sour cream
¼ cup Dijon mustard
2 ½ tablespoons apricot preserves

Steps:

  • Mince enough of the red onion slices to have 1/3 cup minced onion.
  • Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
  • Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
  • Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 15.2 g, Cholesterol 57.9 mg, Fat 14.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 6.2 g, Sodium 713.9 mg, Sugar 6.7 g

CREAMY MUSTARD PORK CHOPS



Creamy Mustard Pork Chops image

Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

4 each boneless pork chops, 3/4-inch thick
1 ½ teaspoons lemon pepper seasoning
1 tablespoon butter or margarine
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
½ cup milk
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley

Steps:

  • Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
  • Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 8 g, Cholesterol 100.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 4.7 g, Sodium 899.8 mg, Sugar 2.1 g

PORK CHOPS WITH CREAMY MUSTARD NOODLES



Pork Chops with Creamy Mustard Noodles image

A fast, creamy skillet sauce dresses up everyday pork chops and noodles. Chicken also works well with this recipe and the zesty mix of mustards.-Margaret Bracher, Robertsdale, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 cups uncooked egg noodles
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
4 boneless pork loin chops (6 ounces each)
1 tablespoon olive oil
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/2 cup water
2/3 cup whipped cream cheese
2 tablespoons butter
1 tablespoon spicy brown mustard
1 tablespoon yellow mustard
Minced fresh parsley

Steps:

  • Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.

Nutrition Facts : Calories 642 calories, Fat 32g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 1175mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

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

PORK CHOPS IN MUSTARD CREAM SAUCE



Pork Chops in Mustard Cream Sauce image

I like to prepare foods I can eat for more than one meal or freeze and eat later so I don't have to cook a lot during the week. This recipe is one of my favorite creations.-Bryan Cornett, Duluth, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup plus 2 teaspoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 bone-in pork loin chops (1 inch thick), trimmed
2 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
2 garlic cloves, minced
1 cup beef broth
1/2 teaspoon dried rosemary, crushed
1/4 cup half-and-half cream
1/4 cup sour cream
1 tablespoon Dijon mustard

Steps:

  • In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside., In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan. Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm., In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Nutrition Facts :

PORK CHOPS WITH CREAMY MUSTARD SAUCE



Pork Chops with Creamy Mustard Sauce image

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

4 boneless pork chops (, 1/2 inch thick)
salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2/3 cup half and half ((or heavy cream))
1 Tablespoon dijon mustard
2 teaspoons lemon juice

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

CREAMY MUSTARD PORK



Creamy mustard pork image

A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles

Provided by Phil Vickery

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
350g pork fillet, thinly sliced
1 large onion , thinly sliced
1 garlic clove , crushed
100g chestnut or button mushrooms , sliced
100ml/3½ fl oz crème fraîche
1 rounded tbsp wholegrain mustard
a good handful of fresh basil

Steps:

  • Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
  • Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium

PORK CHOPS WITH CREAMY MUSTARD THYME SAUCE



Pork Chops with Creamy Mustard Thyme Sauce image

These pork chops are one reason to welcome fall! Easy to prepare, yet fabulously delicious, they are a great option on a weeknight. You'll start these on the stove and then finish in the oven.

Provided by Jennifer H

Categories     Pork

Time 1h15m

Number Of Ingredients 10

8-10 cremini mushrooms, thinly sliced
1 medium shallot, thinly sliced into rounds
3 Tbsp butter
4 boneless pork chops
1 Tbsp fresh thyme leaves
3/4 c chicken broth
1 c half and half or cream
2 Tbsp grainy mustard
1 Tbsp worchestershire
salt and pepper to taste

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Melt 2 T butter in an oven-proof skillet over medium heat. Add mushrooms and saute until soft and lightly browned, about 6 minutes. Remove from pan and set aside.
  • 3. Melt remaining butter in the same skillet over low heat. Add shallot and saute gently until soft, about 8-10 minutes. Remove from pan and set aside.
  • 4. Season pork chops with salt and pepper. Heat the same skillet over medium-high heat and sear pork chops on one side, about 2 minutes. Turn and sear the other side, roughly the same time. Remove from heat and set aside.
  • 5. Return the same skillet to medium heat. Deglaze the pan with chicken broth, scraping bits from the bottom. Whisk in cream, thyme leaves, mustard and worschestershire. Simmer until well incorporated and slightly thickened, about 5 minutes. Stir in mushrooms and shallots. Return pork chops and juices to the pan. Spoon the sauce over the chops and turn off the burner.
  • 6. Place the skillet in the preheated oven and finish for 20-35 minutes, depending on the thickness of the pork.

BAKED PORK CHOPS WITH DIJON CREAM SAUCE



Baked Pork Chops with Dijon Cream Sauce image

Easy oven baked Pork Chops with Dijon Cream Sauce is a dreamy, delicious way to take plain old pork chops to a whole new level. These thick, juicy pork chops smothered in a garlicky dijon sauce will make you think twice about ever serving a plain old pork chop again!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 11

4 boneless pork chops (see note)
salt and pepper (to taste)
2 tablespoons butter
2 teaspoons oil
1 tablespoon butter
2 teaspoons minced garlic
1 cup chicken broth (I used low sodium)
2 tablespoons dijon mustard
1 cup heavy cream
½ teaspoon salt, or to taste
¼ teaspoon cracked black pepper (or to taste)

Steps:

  • Preheat oven to 425 degrees.
  • Generously season pork chops with salt and pepper on both sides.
  • In a large skillet over medium heat, melt butter. Drizzle oil into the pan.
  • Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
  • To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.
  • Add chicken broth. Whisk in dijon mustard, then cream. Stir in salt and pepper.
  • Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
  • Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
  • Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.

Nutrition Facts : Calories 448 kcal, Carbohydrate 3 g, Protein 31 g, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 173 mg, Sodium 690 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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 MUSTARD AND CREAM



Pork Chops with Mustard and Cream image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
4 pork chops (1-inch thick; about 10-ounces each)
2 tablespoons unsalted butter
2 tablespoons chopped shallots
1 small clove garlic, minced
2 tablespoons brandy
1 cup heavy cream
1/4 cup Dijon mustard
Squeeze of fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
2 teaspoons mixed chopped fresh herbs, such as chives, flat-leaf parsley, tarragon, and/or chervil leaves

Steps:

  • In a skillet large enough to hold the pork chops in a single layer, heat the oil over medium-high heat until it just begins to smoke. Add the chops and saute until well browned on each side, 4 to 5 minutes per side. Transfer to a platter and cover to keep warm. Discard the oil in the skillet, then wipe out the skillet with a paper towel. Set over medium heat and add the butter. When it's melted, add the shallots and garlic and saute until aromatic but not browned, about 1 minute. Remove the skillet from the heat and add the brandy; be careful here, because the brandy may ignite. Add the cream and mustard to the skillet and return the skillet to the heat, increasing the heat to high. Bring the mixture to a boil, then reduce the heat to low. Return the veal chops to the skillet, along with any accumulated juices, and simmer until the sauce has reduced enough to coat the back of a spoon and the chops are just cooked through, 4 to 5 minutes. Turn the chops in the sauce once as they cook. Remove the skillet from the heat and season the chops with lemon juice and salt and pepper. Transfer the chops to a serving platter, spoon sauce over them, and serve immediately, sprinkled with the chopped fresh herbs.

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PORK CHOPS WITH CREAMY MUSTARD SAUCE | RECIPES | WW USA
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Instructions. Sprinkle pork with salt and 1⁄8 teaspoon pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and …
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  • Sprinkle pork with salt and 1⁄8 teaspoon pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and cooked through, about 3 to 4 minutes per side; transfer to a plate and keep warm.
  • Add broth and shallots to skillet. Cook over medium heat, stirring often and scraping browned bits from bottom of skillet, until shallots are tender, about 3 minutes.
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PORK CHOPS WITH MUSTARD SAUCE - RECIPE - FINECOOKING
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EASY CREAMY MUSTARD PORK CHOPS RECIPE | KITCHN
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2020-01-19 Directions. Preheat the oven to 400°F. Heat the oil in a large oven proof skillet over medium high heat. Pat the pork chops dry with paper towels and season with salt and …
From themom100.com
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Servings 4
Total Time 30 mins
  • Heat the oil in a large oven proof skillet over medium high heat. Pat the pork chops dry with paper towels and season with salt and pepper. Sear the pork chops for about 4 minutes on each side until nicely browned. Remove the pork shops to a plate.
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CREAMY HONEY DIJON PORK CHOPS RECIPE - I WASH YOU DRY
2020-11-19 Remove pork chops from pan to a plate and set aside. To the skillet add in the honey, whole grain mustard and garlic and whisk until combined and bubbly. Add in the heavy …
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  • Season pork chops with salt and pepper on both sides. Heat a large skillet over medium-high heat and add the olive oil to the pan.
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  • To the skillet add in the honey, whole grain mustard and garlic and whisk until combined and bubbly. Add in the heavy cream and milk and whisk, bringing to a simmer. Season with salt and pepper to taste.
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PORK CHOPS WITH MUSTARD CREAM SAUCE RECIPE | MYRECIPES
2004-06-10 Instructions Checklist. Step 1. Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the …
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  • Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
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PORK CHOPS WITH MUSTARD CREAM SAUCE RECIPE - GRACE …
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  • Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
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PORK CHOPS WITH MUSTARD CREAM SAUCE - THE GOURMET GOURMAND
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PORK CHOPS WITH CREAMY MUSTARD SAUCE - NICKY'S KITCHEN ...
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From healthonup.com


PORK CHOPS WITH MUSTARD CREAM SAUCE - RECIPE DETAILS
Creamy, tangy pork chops that will satisfy any hunger. Ingredients. 1/2 cup organic chicken broth; 2 tbsps coarse ground mustard; 1/4 cup heavy cream; 8 oz pork loin; Directions. Cut pork loin into two equal portions. Spray non-stick oven-safe frying pan and start over medium-high heat. Place pork loins in pan. Sear on both sides. Continue to ...
From mangas.suropanchi.com


PORK CHOPS WITH CREAMY MUSTARD THYME SAUCE RECIPES
Steps: Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once.
From tfrecipes.com


SAVORY PORK CHOP RECIPE WITH ROSEMARY MUSTARD CREAM SAUCE ...
This easy pork chop recipe has a velvety, creamy mustard sauce that's spiked with rosemary. Serve with rice or potatoes to soak up that flavorful sauce. Cuisine: American Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Servings: 4. Ingredients. 4 pork chops; 1 tablespoon olive oil; 1 small onion, finely chopped
From 30seconds.com


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