Best Sauteed Pork Chops With Mustard Sauce With Caeser Salad With Parmesan Crisps And Hominy Croutons Recipes

Pork Chops with Mustard Sauce image

Yield Makes 4 servings

Number Of Ingredients 10

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice

Steps:

Put oven rack in middle position and preheat oven to 325°F.
Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, 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.