Best Sauteed Pork Chops And Grapes With Mustard Sauce Recipes

Skillet Pork Chops With Blistered Grapes image

Provided by Samantha Seneviratne

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 bone-in, 1-inch-thick pork chops (about 3/4 pound each)
Kosher salt and black pepper
1 1/2 cups small, seedless red grapes
1 shallot, minced
1 garlic clove, minced
2 teaspoons all-purpose flour
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup dry white wine
2/3 cup chicken stock
2 teaspoons grainy mustard
1 tablespoon heavy cream or unsalted butter

Steps:

In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.

Sauteed Pork Chops With Mustard and Tarragon Sauce for Two image

Provided by Cucina Casalingo

Categories Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 pork rib chops, bone in, 8 ounces each (1 inch thick, brined if desired)
salt and pepper
6 teaspoons vegetable oil
1 minced shallot
1/2 cup low sodium chicken broth
1/4 cup dry white wine
1/2 tablespoon Dijon mustard
1 tablespoon unsalted butter, cut into 2 pieces
1 teaspoon fresh tarragon leaves
table salt & fresh ground pepper

Steps:

Pat the pork dry with paper towels, then season with salt and pepper.
Heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. Brown the chops on the first side, about 3 minutes.
Flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes.
Do not clean the skillet.
While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering.
Add the shallot and cook until softened, about 2 minutes.
Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
Stir in the mustard and any accumulated pork juice.
Turn the heat to low and whisk in the butter, one piece at a time.
Off the heat, stir in the tarragon and season with salt and pepper to taste.
Spoon the sauce over the pork before serving.

Nutrition Facts : Calories 418.7, Fat 33.1, SaturatedFat 10.1, Cholesterol 74.1, Sodium 104.6, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 21.4

Seared Pork Chops with Grape Sauce image

Provided by Anne Burrell

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
2 pork chops, bone out, 1 1/2 inches thick
1 strip bacon, cut into lardons
Extra-virgin olive oil
1 cup seedless red grapes
1/4 cup port wine
1 tablespoon red wine vinegar
3/4 cup chicken stock
Chopped fresh chives, for garnish

Steps:

Salt the chops and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
Add the bacon and 1 teaspoon oil to a saute pan and place over medium-high heat. Once the bacon starts to render, add the grapes. Allow the bacon to render and get crispy and the grapes to split open and release their juices. Remove half of the grapes and bacon and set aside. Add the port wine and red wine vinegar and reduce by half. Add the chicken stock and reduce by half.
To a cast-iron pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned pork chops to the pan and sear. Cook the pork for 6 to 7 minutes on the first side. Flip over and reduce the heat. Cook for another 6 to 7 minutes until cooked through. Flip and cook the pork on the remaining sides for another 2 to 3 minutes each side. Remove the pork from the pan and allow it to rest for about 5 minutes prior to serving.
When ready to serve, add in the reserved grapes and bacon to the sauce. Taste and re-season if needed. Pour over the chops and garnish with chives.

Pork Chops and Apples in Mustard Sauce image

Provided by Chef Kate

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs apples, quartered, cored, peeled and thinly sliced
1 tablespoon butter, unsalted
4 pork loin chops, about 3/4 inch thick, trimmed of excess fat
coarse salt
1/4 cup dry white wine
1 cup heavy cream (or 1/2 cup low-fat yogurt or 1/2 cup low-fat sour cream and 1/2 cup low-fat milk)
1/3 cup Dijon mustard (or (to taste)
fresh ground pepper

Steps:

Preheat oven to 400°F.
Spread the apples in a lightly buttered gratin dish, large enough to hold the pork chops in a single layer.
Place gratin dish in the oven and bake apples for 15 minutes.
While apples are baking, saute the salted pork chops over medium heat until nicely colored on each side-7 to 8 minutes per side.
Remove gratin dish from the oven and arrange the chops on top of the apples.
Deglaze the saute pan with the white wine and reduce by half.
Drizzle reduction over the chops.
Mix cream (or sour cream/yogurt and milk) and mustard, adding mustard little by little until you are happy with the taste.
Pour evenly over the chops and apples and grate pepper overall.
Return to oven and bake an additional 15 minutes.