Pork Chops With Mustard Sauce Recipes

PORK CHOPS WITH MUSTARD SAUCE

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 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.

HONEY MUSTARD PORK CHOPS

Steps:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

PORK CHOPS IN A HONEY-MUSTARD SAUCE

Steps:

• Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.

PORK CHOPS WITH SWEET MUSTARD SAUCE

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.

PORK CHOPS WITH MUSTARD BOURBON SAUCE

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.
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PORK CHOPS WITH MUSTARD-CORNICHON SAUCE

Steps:

• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
• Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
• *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

PORK CHOPS IN MUSTARD SAUCE

Steps:

• melt butter in a pan and saute onion.
• set onions aside.
• mix flour, salt and pepper and cover the meat with it.
• brown the meat and add the onion and beer.
• leave to simmer covered for 30min.
• put meat on a plate and stir mustard and sugar into the sauce.
• pour over the chops and serve.