PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Pan fried chops in a sauce made with orange juice, ginger, honey, mustard, soy and garlic. I use all natural pork. If you are using pork injected with a potassium chloride solution, you might want to use reduced sodium soy sauce.
Provided by Lorac
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet.
- Season chops with salt and pepper, cook over medium high heat browning chops on both sides.
- In a small bowl, combine ginger, orange juice, soy, honey, mustard and garlic and pour over chops.
- Cover and simmer 10 to 15 minutes or until chops are tender.
Nutrition Facts : Calories 508.9, Fat 23.4, SaturatedFat 7.3, Cholesterol 158.8, Sodium 996.2, Carbohydrate 12.3, Fiber 0.2, Sugar 10.6, Protein 59.6
BRAISED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Make and share this Braised Pork Chops With Orange-Mustard Sauce recipe from Food.com.
Provided by lazyme
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season chops with salt and pepper.
- Heat oil in large skillet over medium-high heat.
- Brown chops, 3-4 minutes per side.
- In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic.
- Pour ginger mixture over chops.
- Simmer, covered, 8-10 minutes or until chops are tender.
- Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork.
- Garnish with orange slices and watercress.
- Pass remaining sauce.
Nutrition Facts : Calories 185.2, Fat 6.8, SaturatedFat 1.8, Cholesterol 54, Sodium 803, Carbohydrate 8.4, Fiber 0.2, Sugar 7.2, Protein 22.1
PORK CHOPS WITH LEEKS IN MUSTARD SAUCE
Provided by Bruce Aidells
Categories Mustard Marinate Sauté Father's Day Dinner Pork Chop Leek Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
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.
PORK CHOPS WITH DIJON SAUCE
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
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
BRAISED PORK CHOPS
This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
- Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
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