Zucchini Stuffed Pork Chops Mustard Sauce Recipes

Steps:

• Toss the zucchini and salt well in a colander and let it drain for about 30 minutes. Squeeze the zucchini dry (I use paper towels to do this).
• In a large non-stick skillet heat 3 tbsp of the oil and cook the garlic and the zuchini over a fairly low heat, stirring until it's just tender. (Don't cook it any longer or it will be too mushy).
• Stir in the parmesan and let cool.
• Cut a deep pocket in each chop and stuff with the zucchini.
• Heat the remaining oil in another large non-stick skillet over medium high heat until it is hot but not smoking.
• Pat the chops dry with a paper towel, and coat them in the sesame seeds. Press the seeds in (you might need more or less depending on the size of your pc's) -- and saute (3 at a time if you like), turning them once, til they are firm to the touch (about 8 minutes total).
• Keep warm on a platter in the oven.
• Meanwhile, make the mustard sauce: In the oil remaining in the skillet that you cooked the pork chops in, saute the onion over medium high heat until it is soft, about 2 minutes. Add the wine and de-glaze the pan. Whisk in the cream (or stir in the sour cream). Add the mustard, the parmesan cheese, and any juice that may have accumulated on the platter, and stir to combine. Add salt and pepper to your liking.
• I spoon it over the chops or you could serve them on top of a pool of sauce. Goes very well with spinach btw!

Steps:

• In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.

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:

• 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.

Steps:

• In 12-inch nonstick skillet, heat reserved oil from sun-dried tomatoes over medium-high heat. Stir in tomatoes, garlic, 1/2 teaspoon each of the salt and pepper and 1 teaspoon of the thyme. Cook 2 minutes; transfer tomato mixture to medium bowl. Stir in bread crumbs and cheeses; set aside.
• In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half). Spoon 2 tablespoons tomato-cheese mixture into each pocket; pinch edges of pork to seal. Sprinkle pork with remaining 1/2 teaspoon each salt and pepper. Cover; refrigerate 1 hour.
• Heat oven to 450°F. In same nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Cook 4 pork chops in oil 4 minutes, turning once. Place pork on cooling rack in 15x10x1-inch pan. Repeat with remaining 1 tablespoon olive oil and 4 pork chops. Bake 25 minutes or until meat thermometer inserted in center of pork reads 145°F.
• Meanwhile, in small bowl, mix broth, lemon peel, lemon juice, mustard and remaining 1 teaspoon thyme. Pour into skillet, stirring to loosen browned bits. Heat to boiling; reduce heat. Simmer 7 minutes or until slightly thickened. Stir in butter; cover to keep warm. Serve pork chops with sauce.

Steps:

• Preheat oven to 425 degrees F.
• Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine.
• Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes.

Steps:

• Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
• Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
• Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.

Steps:

• 1. Combine butter, chives, mustard, lemon juice, cayenne, and 1/8 teaspoon salt in small bowl; set aside. 2. Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until well browned and cooked through, about 4 minutes per side; transfer to plate and tent with foil. 3. Add zucchini, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and cook, stirring occasionally, over medium-high heat until tender, 5 to 7 minutes. Transfer zucchini to large platter and top with pork chops. Dollop mustard butter over pork. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
• Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.

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:

• Cut the stem end form the zucchinis and with a spoon scrape off some of their pulp leaving a 1/2 cm.
• edge.
• Dice the extracted pulp and reserve.
• Cook the zucchini in boiling water until their green color seems darker and brighter.
• Immediately immerse in a colandar in cold water to stop cooking process.
• Sautee onion and garlic in cooking oil.
• Add the pork meat, and when meat is almost cooked add the zuchinni pulp.
• Season with salt and pepper and cook stirring constantly.
• When meat is thoroughly cooked, add the cooked rice, stir, take away from stove and incorporate the cream.
• Stuff the zuchini with the prevous mix and place in a baking dish.
• For the sauce: Sautee onion and garlic.
• When they start turning golden, add the chopped tomato and the tomato sauce, and cook until it reaches boiling stage.
• Process this mixture in blender with very little water to get a slightly thick consistency.
• Place in a saucepan, season with salt and pepper.
• Add the epazote and chiles and cook from 5 to 10 minutes.
• Pour this over the zuchinni and serve.
• If not eaten at once, bake at 400°F for 15 minutes or until they are hot.