ONION-DIJON PORK CHOPS
Coated in a flavorful sauce, these chops are cooked to tender perfection. Serve with rice and carrots for a full meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
ONION-DIJON PORK CHOPS RECIPE RECIPE - (4.5/5)
Provided by á-46561
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4 to 6 minutes on each side or until lightly browned. Remove and keep warm. Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3 to 4 minutes or until a thermometer reads 145°F. Let stand for 5 minutes before serving.
DIJON PORK CHOPS
A crumb coating is all you need to turn pork chops into a wow-worthy family dinner. Try the breading on chicken breasts, too. -Chris Rentmeister, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 334 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 347mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
DIJON GRILLED PORK CHOPS
My husband loves this sweet and tangy marinade! We serve it with applesauce on the side and mashed potatoes.
Provided by Laguna Lala
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
- Remove pork chops from marinade and discard bag and marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 28.5 g, Cholesterol 127 mg, Fat 10.9 g, Protein 49.5 g, SaturatedFat 3.7 g, Sodium 829.6 mg, Sugar 22.3 g
PORK CHOPS IN ONION SAUCE
Make and share this Pork Chops in Onion sauce recipe from Food.com.
Provided by Ambassador27
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season pork chops with salt& pepper; coat with flour.
- heat oil in a heavy saucepan.
- fry pork chops in oil, 3 mins.
- on each side, Add onions, cook for another 5 minutes turning once.
- Pour in wine& beef broth, reduce heat and simmer for 15 minutes.
- Mix cornstarch with a little bit of cold water, add to broth mixture and cook until thick& bubbly.
- Pour over pork chops and serve with rice.
CREAMY DIJON PORK CHOPS WITH APPLES AND ONIONS
Make and share this Creamy Dijon Pork Chops With Apples and Onions recipe from Food.com.
Provided by Midwest Maven
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pound the pork chops to 1/4 inch thickness.
- Mix the flour, 1/2 teaspoons salt, 1/4 teaspoons pepper, and the garlic powder and dredge the chops in this mixture.
- Melt 1 tablespoons of the butter and 1 tablespoons of the olive oil in a pan and cook the chops until nicely browned on both sides and done.
- Take the chops out of the pan and keep them warm.
- Melt the remaining butter and olive oil in the same pan now and sauté the onions for a couple minutes.
- Then add the apples and sauté until the onions start to get soft.
- Add the white wine and cook 5-7 minutes longer, stirring occasionally.
- Slowly add the heavy cream while stirring, and combine well.
- Add the Dijon mustard, capers, lemon zest, salt and pepper to taste, and dried basil and combine well.
- Add the chops back to the pan over medium-low heat and cook covered, until heated through and it starts bubbling. Enjoy!
Nutrition Facts : Calories 440.6, Fat 35, SaturatedFat 18.4, Cholesterol 96.8, Sodium 435.6, Carbohydrate 29.7, Fiber 3.9, Sugar 8.7, Protein 3.8
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
PORK CHOPS DIJON
Make and share this Pork Chops Dijon recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim excess fat from chops.
- Spray a 10-inch skillet with nonstick spray coating.
- Brown chops on both sides in hot skillet.
- Remove chops.
- Add onions; cook and stir over medium heat 3 minutes.
- Push onions aside; return chops to skillet.
- Combine mustard, dressing and pepper; spread over chops.
- Cover; cook over medium-low heat 15 minutes or till meat is tender.
Nutrition Facts : Calories 518.6, Fat 31.6, SaturatedFat 9.5, Cholesterol 170.8, Sodium 167.8, Carbohydrate 2.7, Fiber 0.5, Sugar 1.2, Protein 52.3
PORK CHOPS WITH ONIONS
This simple dish is a great one to share with friends and family. -Taste of Home
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 433mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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