Mustard Pork Chops With Gnocchi Recipes

Steps:

• I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.
• This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
• Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
• Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
• Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
• Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

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.

Steps:

• Heat oil in a frying pan over medium heat. Add pork chops and cook 5 minutes on each side. Remove to a plate.
• Add cider to pan and scrape up any browned bits on the bottom. Stir in mustard and cream. Spoon 2-3 tbsp of sauce over each chop.
• Meanwhile, put gnocchi in boiling salted water until the rise to the surface. Drain and add to remaining sauce in pan. Toss well and divide between two plates.

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.

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.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
• Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
• Arrange in roasting pan.
• Press about 1/4-cup of the breadcrumb mixture on top of each chop.
• Bake pork chops until cooked through (about 30-35 minutes).
• Preheat the broiler.
• Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
• Serve immediately.

Steps:

• In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
• In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
• Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.

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.

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.