Best Pork With Lemon Dill Sauce Recipes

LEMONY DILL SAUCE FOR GRILLED MEATS (PORK CHOPS)

Lemony Dill Sauce for Grilled Meats (Pork Chops) image

Cut out of a magazine. Says this recipe won an award (Our California winner)and it is especially good on loin pork chops. Can be used with lamb or chicken too.

Provided by Oolala

Categories Sauces

Time 42m

Yield 1/2 cup sauce, 4 serving(s)

Number Of Ingredients 5

Ingredients

3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 teaspoons fresh dill, snipped, can use 1/2 tsp. dried dillweed
4 pork loin chops, 1 1/2 inches thick

Steps:

In a small mixing bowl, stir together everything but the chops, and set aside.
Place chops on uncovered grill, directly above medium heat for 25 minutes. Turn and grill for 20-25 minutes or until no pink remains.
Brush mixture on one side of the meat, 1 minute before removing from grill.
Pass remaining sauce to serve with meat at table.

Nutrition Facts : Calories 305.9, Fat 23.8, SaturatedFat 8, Cholesterol 71.7, Sodium 218.5, Carbohydrate 3.9, Fiber 0.3, Sugar 1.1, Protein 18.4

PORK WITH LEMON DILL SAUCE

Pork with Lemon Dill Sauce image

This is a great main dish for company. Super easy and impressive. I serve it with Carrot Soufflé and green beans.

Provided by Fredia Dillard @fdillard

Categories Pork

Number Of Ingredients 6

Ingredients

1 pound(s) pork tenderloin
4 slice(s) bacon
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) black pepper
1/2 cup(s) publix lemon dill finishing sauce
1 stick(s) garlic-herb butter

Steps:

Pre-heat the oven to 425 degrees.
Cut the pork tenderloin into four equal pieces.
Wrap each piece of pork with a slice of bacon. Secure the bacon to the pork with a toothpick.
Season the pork and bacon with the salt and pepper.
Place one pat of the garlic-herb butter between each piece of bacon and the pork.
Place the pork on a baking sheet. Wash your hands.
Bake the pork for 15 to 20 minutes or until the pork is 160 degrees (for medium). Hint: I let mine cook just a little longer since I prefer mine well.
Remove from the oven and top each piece with 1 tablespoon (or more) of the lemon dill finishing sauce.
Let stand for 2 or 3 minutes. Remove the toothpick before serving.

PORK STEW WITH CREAMY LEMON DILL SAUCE

Pork Stew with Creamy Lemon Dill Sauce image

This recipe was given to me by my ex mother in law. This recipe is from the Greek region of Sparta. The first time I tried it, I fell in love with it. The creaminess of the sauce coupled with just the right tartness of the lemon and then the fresh herbs... It's an "explosion of flavors" in your mouth!! This dish spells, home,...

Provided by Didi Dalaba

Categories Pork

Time 1h20m

Number Of Ingredients 13

Ingredients

PORK STEW
4-5 boneless pork chops cut into medium cubes
1 medium onion diced
3 green onions sliced
7-8 celery stalks chopped
1 1/2 c each- fresh parsley and fresh dill chopped
1/4 c olive oil
1 tsp each- salt & pepper
water
LEMON SAUCE
2 lemons squeezed or 1/3 c bottled lemon juice
2 extra large eggs separated (yolk from egg white)
pinch of salt & pepper

Steps:

1. Cut and cube your pork chops and set aside.
2. Dice your celery and set aside.
3. Chop your onion and set aside.
4. Finally chop up your fresh parsley and dill and set aside.
5. In a sauce pan of choice, turn burner to medium high and add your olive oil. When your oil is heated add your cubed pork and saute a few minutes. Once the meat is just starting to not look pink anymore, add your salt & pepper.
6. Now add your onion, and again saute for another minute or so. Add your celery and saute for 1 more minute.
7. Finally, add your fresh herbs, saute for just about 1 minute.
8. Add enough water to roughly cover the pork (about 4-5 cups). Turn down heat to low, cover and let simmer stirring occassionaly for about 45-60 minutes, or till pork is fork tender.
9. At the last 15 minutes of cooking for the stew, prepare your lemon sauce. Gather your ingredients. Eggs, separated, lemon juice, pinch of salt & pepper.
10. In a medium bowl, place your egg whites and using a whisk, whisk them till light and frothy.Once they are light and frothy, add your freshly squeezed lemon juice, or bottled juice and incorporate. Add your pinch of salt & pepper.
11. The stew should be completely done now. Turn off the heat, and using a ladle, ladle 2-3 ladle fulls of broth ONLY to the beaten frothy eggwhite and lemon mixture. This is tempering the eggwhites so the eggs will not become scrambled when added to the stew. Once you have tempered the eggwhites, add the egg yolks, and beat well.
12. Turn the heat back on the stew, and pour the eggwhite/lemon mixture back into the sauce pan. Let the stew cook for 1 more minute or so, to ensure eggs are cooked thru.
13. Turn off heat, and place in bowls or plates with your comfort side of choice... and our is potatoes!! Enjoy!