Best Mustard Soy Braised Pork Chops With Celery Recipes

MUSTARD-SOY BRAISED PORK CHOPS WITH CELERY

Steps:

• Season the pork chops with very little salt and considerably more black pepper, and sear in a medium saute pan over medium high heat for 2 minutes per side.
• In a bowl or measuring cup, whisk the soy sauce, mustard, chili-garlic paste, oyster sauce, sesame oil, and salted black beans into the vegetable stock.
• Pour the seasoned stock into the pan with the seared pork chops, bring to a low boil and lower the temperature to as low as the stove will allow.
• Add the celery and simmer for 1 hour.
• Serve in a bowl with plain white or brown rice.

PORK CHOPS WITH CREAM OF CELERY SOUP

Steps:

• In a large skillet pan, pour enough oil or garlic flavored oil to cover bottom of pan.
• While it is heating, (#6 on the stove top burner) sprinkle to taste with some salt, pepper, and garlic powder on ONE side of pork chops. Place sprinkled side face down in the pan, and cover. Be sure to put the largest piece in the middle for even cooking.
• When pork is medium brown, flip to other side, and sprinkle other side with same ingredients. Add 2 beef bullion cubes to the pan and cook till medium brown on this side.
• Any Oil left, drain a little out if necessary, keeping the bullion in the pan.
• In a bowl, wisk 1 can of cream of celery soup and 1 can of water. Add to pork chops with all the browning. Most important!
• Put on lid, turn to low heat and cook for 1 hour.
• Pork chops will be moist, easy to cut, and so delicious!
• Serve with a roll, acorn squash with brown sugar, and a nice salad. You are good to go!

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

BRAISED PORK CHOPS

Steps:

• In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
• Add water and remaining ingredients.
• Cover and simmer for about 20-30 minutes until pork chops are tender.

BRAISED PORK CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• Season chops with 1/4 tsp thyme, salt and pepper (both sides).
• Heat oil in a medium skillet over medium-high heat; add chops and brown well on one side before turning over to brown the other side.
• After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil.
• Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet.
• Bring to a simmer and cover, cooking at a slow simmer for 15 minutes (if you find that your liquid is reducing too quickly, adjust your temperature a bit downward, and add an additional tablespoon water if needed).
• Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside.
• After the 15 minutes simmer time, remove the cover from the skillet and continue simmering until most but not all of the liquid has evaporated (about 5 minutes).
• Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat.
• Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove.
• Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so).
• Top chops with sauce and serve.