![]() Stirred in the mustard and instead of cream, added goat cheese (about 2TB). Instead of broth, used some pan drippings that I had from a chicken I roasted last week to which I added some water. While the pork was in the oven, went ahead and cooked shallots. I also made the sauce for the full recipe for two people and found it was perfect with some extra to save for another meat - maybe beef or chicken. be sure to not overcook the pork chops or they become dry. The sauce is excellent and could be used with other meats as well. Perfect, easy & quick for mid week dinners. The mustard sauce overpowered the flavor of the meat. This was a wonderful change for pork chops! The sauce was awesome, made it as directed. always make extra sauce because everyone wants more! ![]() I use non-fat Greek yoghurt mixed with a little cold broth instead of cream and cut the amount of butter. Brown Sugar: Adds a touch of sweetness and helps the marinade to caramelize on the pork chops as they cook. I used a grainy Dijon and liked the results I cooked the sauce way way down and it had much better flavor than just "thickened." Will make often.Ī real crowd pleaser, this is my go to recipe for baked pork. I recommend using a low sodium soy sauce. You can use any fresh herbs, but I always use chives and parsley since I have them in my garden. This easy mustard sauce quickly transforms basic pork chops into a delicious dish with minimal ingredients. Great recipe! I modified a bit and used a garlic aioli mustard and it was amazing! Very quick and easy Dijon Mustard Sauce for Pork The combination of sauteed onions with Dijon mustard and fresh herbs is magical. I brined the pork (one cup of milk + teaspoon of salt) You need to cook the sauce otherwise the mustard overpowers the taste. Really like it! Because of what I had in hand, I modified with sweet onion instead of shallot, used grainy mustard instead of dijon, and also combined sour cream and cream cheese and a little milk, rather than cream, and it all worked fine. 1 garlic clove, minced 6 bone-in pork loin chops (1 inch thick and 8 ounces each) Shop Recipe Powered by Chicory Directions In a large resealable plastic bag, combine the first 10 ingredients add pork. I love the mustard sauce and didn't find it overpowering, in fact I may double it next time. We've made this a couple times now and it's quick and easy, but more over very tasty. Wish I'd had some broccoli for a side.ĭelicious and easy, with only a few ingredients I had on hand (I did cut it down for two chops) I had to mix regular dijon with some country style. Perfect for a quick and tasty dinner, no special stuff required. Made this with only two chops, but full sauce recipe. Mustard isn't overpowering, but you don't really get much else. ![]() In a large skillet, heat oil over medium-high heat. In the oven, this created a nice little saucy crust.Really quick, especially if you grill the chops instead of doing the pan sear. 3 tablespoons Dijon mustard Shop Recipe Powered by Chicory Directions Sprinkle pork chops with seasoned salt. When I transferred the browned chops to a baking dish and before putting them in the oven, I poured the remainder of the marinade from the plastic bag over the top. ![]() UPDATE: One thing I realized I forgot to write in! It’s not crucial, but it can make things even more delicious. Presto! Dinner was ready in under 30 minutes. When dinner time rolled it around, all I had to do was brown the chops off in a pan, then finish them in the oven (I used the time wisely to saute some greens for a side dish and pour myself a glass of wine). And, talk about simple: in the morning, before I sat down to work, I threw all the ingredients into a plastic bag, then let it sit all day the fridge. Typically, I like to brine my pork chops at home in a simple solution of sea salt, brown sugar, garlic, and herbs, but last week I got inspired by this Ina Garten recipe from her Back to Basics cookbook (really, can she do any wrong?), and decided to put together my own riff on a Dijon marinated tenderloin. I think I can trace it back to my childhood - my mother also loved cooking chops, and we ate them almost every week. ![]()
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