SKILLET ROASTED PORK CHOPS WITH SPRING VEGETABLES AND MUSTARD SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.
- Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
- Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.
- Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.
- Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.
- Serve the vegetables and sauce with the pork and garnish with dill.
PORK CHOPS WITH MUSTARD SAUCE
Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
PORK CHOPS WITH LEEKS IN MUSTARD SAUCE
This is from the May 2009 bon appetit magazine. They did a story about heritage pork which is tastier, smaller and marbled better. I"ve just been using regular chops when I make this but if you have access to heritage pork, I'm sure it would take this recipe to a higher level. I posted this just the way it was written in the magazine but I always cook my chops for longer than this recipe says. There's just no way to get them fully cooked in that short amount of time. I basically double their times for the chops. You can figure on this taking a good 40 minutes if you're using the thick chops that are called for.
Provided by Realtor by day
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 389.4, Fat 21.6, SaturatedFat 9.4, Cholesterol 85.9, Sodium 1041.4, Carbohydrate 15.9, Fiber 2.2, Sugar 3.8, Protein 23.3
BREADED DIJON PORK CHOPS
Start your supper with Breaded Dijon Pork Chops shared by Shannon Gerardi from Huber Heights, Ohio. "This treatment for pork chops is so delicious that even my dad and my husband, who aren't fond of pork, love it," she writes. The golden breading that coats these tender chops is moist and subtly seasoned with Dijon mustard "While the recipe calls for pork chops, I sometimes make it with pork tenderloin instead," Shannon adds.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork ; coat with crumb mixture. , In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.
Nutrition Facts : Calories 366 calories, Fat 24g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 466mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
PORK CHOPS WITH MUSTARD SAUCE
An easy Pork Chops with Mustard Sauce recipe
Categories Mustard Pork Bake Quick & Easy Dinner Meat Pork Chop Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
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.
More about "pork chops with leeks in mustard sauce recipes"
PORK CHOPS WITH CREAMY MUSTARD SAUCE - TASTES BETTER …
From tastesbetterfromscratch.com
4.9/5 (32)Total Time 20 minsCategory Main CourseCalories 268 per serving
- Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).
PORK CHOPS WITH MUSHROOM AND LEEKS RECIPE - THE …
From telegraph.co.uk
PORK WITH CREAMY LEEK SAUCE | DIABETES UK
From diabetes.org.uk
PORK CHOPS WITH MUSTARD SAUCE RECIPE - REAL SIMPLE
From realsimple.com
APPLE LEEK PORK CHOPS WITH MUSTARD SAUCE - MARKET OF …
From marketofchoice.com
PORK CHOPS WITH LEEK SAUCE - GUTSY BY NATURE
From gutsybynature.com
PORK CHOPS WITH WHITE WINE AND LEEK PAN SAUCE RECIPE - SERIOUS …
From seriouseats.com
RECIPE: PORK CHOPS WITH CHERRY MUSTARD SAUCE - WHOLE FOODS …
From wholefoodsmarket.com
ONE SKILLET CREAMY MUSTARD PORK CHOPS RECIPE - THE MOM 100
From themom100.com
PORK CHOP BBQ SAUCE - RECIPES - COOKS.COM
From cooks.com
PORK CHOPS WITH LEEKS IN MUSTARD SAUCE RECIPE
From keeprecipes.com
FRIED BONELESS PORK CHOPS WITH CREAMY MUSTARD SAUCE
From girlheartfood.com
60 MINS - PORK CHOPS WITH LEEK AND MUSTARD SAUCE RECIPES
From similarrecipe.com
PORK – DELICIOUS ORCHARDS
From deliciousorchardsnj.com
COUNTRY STYLE PORK RIBS - THE BIG MAN'S WORLD
From thebigmansworld.com
PORK CHOPS WITH LEEKS IN MUSTARD SAUCE | KEEPRECIPES: …
From keeprecipes.com
WHAT TO SERVE WITH PORK CHOPS - BEST DINNER IDEAS
From msn.com
PORK CHOPS WITH LEEKS IN MUSTARD SAUCE - BIGOVEN.COM
From bigoven.com
EASY PAN-FRIED PORK MEDALLIONS - MIA KOUPPA, GREEK RECIPES ETC...
From miakouppa.com
PORK CHOPS WITH SPICY CHERRY SAUCE RECIPE | HELLOFRESH
From hellofresh.ca
PORK CHOPS WITH MUSHROOM & LEEK CREAM SAUCE - THE BETTERED …
From thebetteredblondie.com
PAN-SEARED PORK CHOPS WITH APPLE PAN SAUCE | KENJI'S COOKING SHOW
From reddit.com
PORK CHOPS WITH CREAMY MUSTARD SAUCE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
You'll also love