TARRAGON-DIJON PORK CHOPS
For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. -Julie Danler, Bel Aire, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.
Nutrition Facts : Calories 334 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE
Nothing says decadent like fresh mushrooms, wine and tarragon. Garlic salt and pepper boost flavor without adding any unwanted calories in this special entree. -Melissa Jelinek, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.
Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 322mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
PORK CHOPS CAPRI
My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!
Provided by BRIDESTEIN
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
- Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
- Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 16.7 g, Cholesterol 60.6 mg, Fat 17.3 g, Fiber 4.9 g, Protein 26.1 g, SaturatedFat 4.9 g, Sodium 1207.4 mg, Sugar 10.9 g
PORK CHOPS WITH MUSHROOM SAUCE
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
Provided by smashmac
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the chops:.
- Mix salt, paprika and pepper in a small bowl, rub onto chops.
- Heat oil& butter (or Pam) in a large skillet over medium-high heat.
- Brown chops 3 minutes per side.
- Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
- (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
- Mushroom Sauce.
- Melt butter over medium heat.
- Add onion and garlic, saute until translucent, about 4 minutes.
- Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
- (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
- Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
- Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
- (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
- Most of the chop cook time was pretty passive, but the sauce was more active.
SAUTEED PORK CHOPS WITH MUSTARD AND TARRAGON SAUCE FOR TWO
Succulent pork chops are always welcomed at diner time. If you have time and can plan ahead, we recommend brining the pork, as this will further enhance the flavor and texture.
Provided by Cucina Casalingo
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
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
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