Pork Chops With Dijon Sauce Recipes
Here's a main course that tastes rich yet isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. -Bonnie Brown-Watson, Houston, Texas
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
My wife, Ali, and I always stop at Mustards Grill in Napa during our trips to wine country and eat this dish ritualistically. It really is the best pork chop I've ever eaten. I needed to crack the code and figure out the recipe. Here's my version of Cindy Pawlcyn's dish and I hope you love it as much as I do.
Recipe From foodnetwork.com
Provided by Jet Tila
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
This is a quick, simple cast iron pork chop recipe that is packed with flavor, and also low carb! The bonus is this sauce would be great on chicken and beef as well. Note: I'm not the biggest fan of any type of mustard, but I found this sauce to be divine and the mustard is not overpowering at all.
Recipe From allrecipes.com
Provided by norah
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 35m
Yield 4
Number Of Ingredients 12
I originally saw this recipe for chicken, but I decided to use pork instead.
Recipe From allrecipes.com
Provided by April
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 5
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.)
Recipe From cooking.nytimes.com
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
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