Pork Chops Dijonnaise Recipes

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

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.

Steps:

• Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
• Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Sprinkle pork chops with lemon pepper. In a large nonstick skillet, heat oil over medium heat. Brown chops on both sides., In a small bowl, whisk orange juice, mustard and honey until blended; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 5-8 minutes or until a thermometer inserted in pork reads 145°. , Remove chops from pan; keep warm. Bring sauce to a boil; cook until mixture is reduced to 1/4 cup, stirring occasionally. Serve with chops.

Steps:

• Lightly dredge chops in flour; shake off excess.
• In a large skillet, heat oil over medium-high heat.
• Add the chops and brown them, about 5 minutes per side.
• Season chops with the salt and pepper and transfer to a baking dish.
• Bake in 350-degree oven 15 minutes.
• Pour off fat from skillet.
• Add wine, mustard, tomato purée, and chopped chives to skillet.
• Stir sauce over medium heat, scraping up any browned pieces.
• Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes.
• Turn off heat.
• Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling.
• Return chops to oven to keep warm.
• Add juices that have accumulated in baking pan to sauce in the skillet.
• Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste.
• Top each chop with a few spoonfuls of sauce and garnish with chive slivers.

Steps:

• Preheat oven to 400 degrees.
• Spread dijon on chops. Sprinkle rosemary, salt and pepper. Turn to other side and repeat.
• Place breadcrumbs on shallow dish. Coat chops on both sides in crumbs.
• Heat skillet on medium high heat. Drizzle small amount of olive oil. Heat. Brown chops for a couple of minutes on each side.
• Place chops in oven. Cook for 20 minutes.

Steps:

• Saute the pork chops in half the butter and oil, about 8-10 minutes each side.
• In a saucepan, heat the rest of the butter. Saute the onions and garlic until tender.
• Add the gherkins and sherry. Simmer until most of the liquid has evaporated.
• Whisk together mustard and cream. Add to sauce and simmer for 2 minutes.
• Pour over pork chops and serve.

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.

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.

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.

Steps:

• For marinade, in a small bowl, mix first four ingredients. Place pork chops and 2/3 cup marinade in a large resealable plastic bag; seal bag and turn to coat. Reserve remaining marinade; cover and refrigerate with pork 8 hours or overnight., Place chops on a lightly oiled grill rack over medium heat; discard remaining marinade in bag. Grill chops, covered, until a thermometer reads 145°, 4-6 minutes per side, basting with reserved marinade during the last 3 minutes. Let stand 5 minutes before serving.