Time 50m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork. Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 30m Yield 6 servings. Number Of Ingredients 4 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.
Time 35m Yield 4 Number Of Ingredients 11 Steps:
Add stock, return chops to pan, cover and cook: Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes. Remove chops, add remaining wine, reduce: Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Place pork between 2 layers of plastic wrap and pound to 1/4 inch thickness. Combine mustard, sugar, cider vinegar, and crushed red pepper in a small bowl. And rub on both sides of the pork. Let sit for 15 minutes. Heat a large skillet to medium high heat, and coat with cooking spray. Add pork and cook for 4 minutes on one side, turn over and spoon reserved mustard mixture over pork. ook for for 2 minutes or until done. Add water, stirring slightly until thickened. Turn pork to coat and place on a serving platter. Pour juices over pork.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat. Heat a grill pan or griddle over medium-high heat. Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
Time 29m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Slice the pork into 1/4 inch thick slices. Place pork between sheets of waxed paper and pound thin. Combine the Dijon or spicy brown mustard with the honey. Using a pastry brush spread the mustard mixture on both sides of each pork slice. Mix the egg white with the water in a bowl. Dip the pork in the egg, then in the bread crumbs to coat both sides. Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add 1 tablespoon oil and heat. Add the pork and cook until crisp and lightly browned. Garnish with the lemon wedges and serve.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.
Time 35m Yield 4 servings Number Of Ingredients 10 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.
More about “dijon pork cutlets recipes”
Time 40m Yield 4 servings Number Of Ingredients 4 Steps:
Heat oven to 425°F. Mix coating mix and rosemary in shallow dish. Spread chops with mustard. Coat both sides of each chop with coating mixture. Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.
