Pork Chop With Mustard Sauce Recipe

Parmesan Dijon Crusted Pork Chops Peace Love and …

WEBJun 22, 2012 · Season the chops on both sides with salt and pepper. In a shallow mixing bowl, combine the Dijon mustard, spicy brown mustard, …

Rating: 4.9/5(16)
1. Preheat the oven to 400°F. Place a cooling rack on top of a baking sheet. Cooking the pork chops on top of the baking sheet will allow them to crisp up on both sides and keep them from becoming soggy.
2. Season the chops on both sides with salt and pepper.
3. In a shallow mixing bowl, combine the Dijon mustard, spicy brown mustard, olive oil, garlic powder, thyme, onion powder, oregano, basil, and Italian seasoning. Dredge each chop in the mustard mixture, liberally coating both sides.
4. On a large plate, spread the Parmesan cheese into a thin layer. Coat the mustard covered chops liberally with Parmesan cheese on both sides. Place the pork chops in a single layer across the cooking rack.

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Keto Pork Chops with Dijon Sauce That Low Carb Life

WEBAug 22, 2019 · Instructions. Sprinkle both sides of the pork chops with salt and pepper. Heat the oil in a large skillet over medium heat until …

1. Sprinkle both sides of the pork chops with salt and pepper.
2. Heat the oil in a large skillet over medium heat until shimmering.
3. Add the pork chops to the skillet and cook until golden on each side and cooked through, about 5 minutes per side.
4. Remove pork chops to a plate and set aside.

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Whole30 + Keto Balsamic Mustard Pork Chops Tastes Lovely

WEBDec 17, 2020 · Stir to combine, and heat the sauce for just 30 seconds over medium heat. Turn off the heat, and add the pork …

1. Dry the pork chops completely with paper towels. Use a chefs knife to score the fat cap through to the meat several times 3/4″ apart, this prevents the pork chops from curling up as they cook. Season the pork chops generously with kosher salt and pepper.
2. Add the ghee to the warm skillet, and sear the pork chops for 5-7 minutes, until crispy and golden brown. Flip, and continue cooking on all sides (even the edges! The fat cap tastes so good when it’s ben seared off an caramelized!) until the pork chops have an internal temperature of 145ºF, roughly another 7-10 minutes. Remove the pork chops from the skillet and transfer to a plate to rest.
3. To the same skillet over medium heat, add the onions and garlic. Season with kosher salt and pepper. Cook until the onions are soft, stirring frequently, about 5-7 minutes.
4. While the onions are cooking, in a measuring cup combine the mustard, balsamic vinegar and chicken stock (and date paste/monk fruit/maple syrup if using). Pour the sauce over the onions once the onions are soft and translucent. Stir to combine, and heat the sauce for just 30 seconds over medium heat.

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