Best Pork Chops With Mustard Cornichon Sauce Recipes

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PORK CHOPS WITH MUSTARD SAUCE



Pork Chops With Mustard Sauce image

This is so easy to make and tastes just delicious with a fabulous sauce (try with scalloped potatoes!).

Provided by evelynathens

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork chops
1 tablespoon butter
4 tablespoons white wine
1 tablespoon cider vinegar
4 tablespoons apple juice
1/2 cup cream
1 tablespoon Dijon mustard
sugar
fresh tarragon
5 -6 gherkins or 5 -6 cornichons, minced

Steps:

  • Season pork chops with salt and pepper.
  • Melt butter in non-stick pan and fry pork chops about 7-8 minutes per side, until brown.
  • Remove from pan and add wine, apple juice, vinegar and a little sugar.
  • Boil on high heat for about 6 minutes.
  • Add cream, minced gherkins and tarragon.
  • Turn down heat and simmer 1-2 minutes.
  • Add mustard and whisk to dissolve.
  • Season to taste.
  • Serve pork chops napped with sauce.

Nutrition Facts : Calories 344.8, Fat 23.2, SaturatedFat 10.4, Cholesterol 102.5, Sodium 1184.6, Carbohydrate 6.9, Fiber 1.1, Sugar 4.8, Protein 24.1

PORK CHOPS WITH MUSTARD CORNICHON SAUCE



Pork Chops with Mustard Cornichon Sauce image

Known in France as Cote de Porc Vigneronnes (Grape Growers Pork Chops) this provencial dish is typical of the simple yet substantial fare served after a hard day of work in the grape fields. Serve with wilted spinach in cream.

Provided by MarieRynr

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
6 pork loin chops, 1 inch thick (about 12 ounces each)
1/2 cup water
1 large shallot, minced (about 3 TBS)
1 clove garlic, minced
2 tablespoons minced cornichons (about 4, (ornichons are tiny brine packed French pickles, available at specialty food stores and som)
1 tablespoon Dijon mustard
1/4 cup chopped fresh Italian parsley

Steps:

  • Melt 1 TBS butter with 1 TBS olive oil in each of 2 heavy large skillets over medium heat.
  • Sprinkle chops with salt and pepper.
  • Add 3 chops to each skillet and saute until lightly browned, about 3 minutes each side.
  • Cover skillets and cook 9 minutes, until thermometer inserted into center of chops registers 145*F.
  • Transfer chops to warm platter, tent with foil and keep warm.
  • Add half of water, shallot and garlic to each skillet.
  • Cook until shallot is soft, scraping up any browned bits, about 2 minutes.
  • Add any juices from chops.
  • Whisk in cornichons and mustard.
  • Season with salt and pepper.
  • Pour over chops and sprinkle with parsley.

Nutrition Facts : Calories 335.8, Fat 28.3, SaturatedFat 10.5, Cholesterol 79, Sodium 152.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 18.3

DIJON PORK CHOPS



Dijon Pork Chops image

A crumb coating is all you need to turn pork chops into a wow-worthy family dinner. Try the breading on chicken breasts, too. -Chris Rentmeister, Ripon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 4

3 tablespoons Dijon mustard
6 boneless pork loin chops (8 ounces each and 3/4 inch thick)
1/3 cup seasoned bread crumbs
Dash pepper

Steps:

  • Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 334 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 347mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce 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

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

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, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

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