Best Cooking For Two Ham And Cheese Stuffed Pork Chops With Dijon Sauce Recipes

PORK CHOPS WITH DIJON SAUCE

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.

STUFFED PORK CHOPS WITH DIJON BUTTER SAUCE

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.

PORK CHOPS WITH DIJON SAUCE

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.