Pork Chops With Leeks In Mustard Sauce Recipes

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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 LEEKS IN MUSTARD SAUCE



Pork Chops With Leeks in Mustard Sauce image

This is from the May 2009 bon appetit magazine. They did a story about heritage pork which is tastier, smaller and marbled better. I"ve just been using regular chops when I make this but if you have access to heritage pork, I'm sure it would take this recipe to a higher level. I posted this just the way it was written in the magazine but I always cook my chops for longer than this recipe says. There's just no way to get them fully cooked in that short amount of time. I basically double their times for the chops. You can figure on this taking a good 40 minutes if you're using the thick chops that are called for.

Provided by Realtor by day

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 bone-in heritage pork rib chops (1 1/2 to 2 inches thick)
2 teaspoons coarse kosher salt
2 teaspoons chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh ground black pepper
2 bacon, slices coarsely chopped
olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only, about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low sodium chicken broth
2 teaspoons finely ichopped fresh sage
2 tablespoons Dijon mustard
1/3 cup creme fraiche or 1/3 cup sour cream

Steps:

  • Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.
  • Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.
  • Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.
  • Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.
  • Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche; do not boil. Season with salt and pepper. Spoon over chops.

Nutrition Facts : Calories 389.4, Fat 21.6, SaturatedFat 9.4, Cholesterol 85.9, Sodium 1041.4, Carbohydrate 15.9, Fiber 2.2, Sugar 3.8, Protein 23.3

ONE-PAN PORK FILLET WITH LEEKS, APPLES, MUSTARD & THYME



One-pan pork fillet with leeks, apples, mustard & thyme image

Pair pork fillets with the flavours of leek and apple. The sauce works with whole pork chops or skin-on chicken thighs too - just adjust the simmering time

Provided by Barney Desmazery

Categories     Dinner

Time 1h5m

Number Of Ingredients 10

40g butter
1 pork fillet (about 500g), sliced into thick pieces
2 eating apples, cored and cut into thick wedges
1 leek, sliced into thick rounds
1 large thyme sprig
1tbsp cider vinegar
300ml chicken stock
150ml double cream or crème fraîche
1tbsp mustard
mash, to serve (optional)

Steps:

  • Melt the butter over a medium heat in a large, shallow saucepan, frying pan or flameproof casserole until foaming. Season the pork slices, then fry for 2 mins on each side until browned. Use a slotted spoon to lift the pork onto a plate, then cook the apple wedges in the same pan for 3-4 mins until starting to caramelise. Lift onto the plate and set aside. Reduce the heat, scatter the leeks and thyme into the pan and cook for 15-20 mins until softened.
  • Splash in the vinegar and simmer for 1 min, then pour the stock over the leeks, season and simmer for 10 mins more. Pour in the cream, then add the mustard and return the pork and apples to the pan. Season to taste and simmer for 5 mins more until the pork is cooked through but still tender and the apples are starting to soften. Serve the pork spooned over mash, if you like.

Nutrition Facts : Calories 469 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

SOUS VIDE PORK TENDERLOIN



Sous Vide Pork Tenderloin image

Tender and juicy pork tenderloin, with a decadent and well-balanced mustard sauce. I often serve this at a holiday buffet dinner with small rolls - double the sauce and serve it as a condiment for sandwiches.

Provided by Karen Schroeder Rankin

Categories     Pork Tenderloin

Time 1h30m

Yield 8

Number Of Ingredients 15

½ cup finely chopped yellow onion
⅓ cup dry white wine
¼ cup unsalted butter
¼ cup Dijon mustard
3 tablespoons white balsamic vinegar
2 tablespoons lemon juice
1 tablespoon whole grain mustard
1 tablespoon turbinado sugar
1 teaspoon lemon zest
1 teaspoon kosher salt
1 teaspoon dried tarragon, divided
2 (1 pound) pork tenderloins
2 tablespoons olive oil
1 teaspoon ground black pepper
1 cup heavy cream

Steps:

  • Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
  • Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
  • Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
  • Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
  • Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
  • Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
  • Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.

Nutrition Facts : Calories 353.7 calories, Carbohydrate 7 g, Cholesterol 129.8 mg, Fat 24.2 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 12.3 g, Sodium 524.2 mg

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