PORK CHOPS WITH DIJON MUSTARD SAUCE RECIPES

Name: Pork Chops with Dijon Herb Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tsp butter; 4 pork chops (22 oz with bone, fat removed, 1 inch thick, trim all visible fat); 1/2 tsp salt; fresh ground pepper; 3 tbsp chopped onion; 3/4 cup chicken stock or broth; 1 tbsp dijon mustard; 2 tbsp chopped (fresh herbs like parsley, chives)

PORK CHOPS WITH DIJON HERB SAUCE - SKINNYTASTE

Pork Chops with Dijon Herb Sauce - Skinnytaste image

These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 tsp butter
4 pork chops (22 oz with bone, fat removed, 1 inch thick, trim all visible fat)
1/2 tsp salt
fresh ground pepper
3 tbsp chopped onion
3/4 cup chicken stock or broth
1 tbsp dijon mustard
2 tbsp chopped (fresh herbs like parsley, chives)

Steps:

In a large skillet melt the butter over moderately low heat.
Season the pork with salt and pepper.
Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 2 to 3 minutes.
Stir in the mustard, herbs, and 1/8 tsp pepper.
Put the chops on a platter and pour the sauce over the meat.

Nutrition Facts : ServingSize 1 chop with sauce, Calories 180 kcal, CarbohydrateContent 1 g, ProteinContent 29 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 86.5 mg, SodiumContent 400 mg, SugarContent 0.5 g

PORK CHOPS WITH DIJON SAUCE RECIPE - NYT COOKING

Pork Chops With Dijon Sauce Recipe - NYT Cooking image

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

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

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//schema.org, Calories 533, UnsaturatedFatContent 17 grams, CarbohydrateContent 3 grams, FatContent 36 grams, FiberContent 1 gram, ProteinContent 43 grams, SaturatedFatContent 15 grams, SodiumContent 744 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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