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Creamy Mustard Pork Chops recipe

Creamy Mustard Pork Chops recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

Pork chops on a bed of potatoes, onions, orange and sage and as if that is not enough double cream and mustard are added to the mix - a taste bud tingler!

14 people made this

IngredientsServes: 4

  • 900g potatoes, diced
  • 125g onions, finely chopped
  • finely grated zest of 1/2 an orange
  • 1 tablespoon chopped fresh sage
  • 275ml chicken stock
  • salt and pepper
  • 4 pork chops
  • 4 teaspoons whole grain mustard
  • 4 tablespoons double cream

MethodPrep:20min ›Cook:1hr10min ›Ready in:1hr30min

  1. Preheat oven to 190 C / Gas 5.
  2. Mix together the potatoes, onions, orange zest, sage, stock, salt and pepper and spread mixture in a shallow baking dish.
  3. Arrange chops on top of the vegetables and cover with kitchen foil.
  4. Bake in oven for about 40 minutes then take from the oven and remove the chops, stir in the cream and mustard, replace the chops and put back in the oven uncovered for another 30 minutes, raising the oven temperature to 200 C / Gas 6.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

-21 Nov 2010

Loved it. Subed the cream for Philadelphia cheese and added a bit of English mustard-05 Apr 2012

Great,loved it and the kids loved too-18 Dec 2011


Creamy Mustard Pork Chops

One thing's for certain, these Creamy Mustard Pork Chops are going to make your busy weeknight a little bit easier. This super simple recipe will go from kitchen to table in next to no time. Cream of mushroom soup and mustard combine to make a delicious sauce to pour over the tender, juicy pork chops. This one-skillet, easy pork chops recipe makes a mouthwatering meal that will excite your taste buds. You will have your family begging for second helpings.


Serving Suggestion: Serve with egg noodles and your favorite steamed vegetable. For dessert serve chunky applesauce topped with cinnamon.

Ingredients

  • 4 boneless pork chops, 3/4-inch thick (about 1 pound)
  • 1 1 / 2 teaspoon lemon pepper seasoning
  • 1 tablespoon butter
  • 1 (10-3/4-ounce) can Campbell's® Condensed Cream of Mushroom Soup
  • 1 / 2 cup milk
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon fresh parsley, chopped

Instructions

Season the pork with the lemon pepper seasoning.

Heat the butter in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

Stir the soup, milk and mustard in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the parsley.

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Recipe Summary

  • ¼ cup honey
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon butter
  • 1 ½ pounds center-cut boneless pork chops - 1/2-inch thick
  • garlic powder, or to taste

Mix honey and mustard together in a bowl until thoroughly combined.

Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.

Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.


Step 4/5

  • 2½ tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 2 tsp lemon juice
  • pepper

Lower heat and add crème fraîche, Dijon mustard, lemon juice, and tarragon. Season with salt and pepper, then stir to combine.


Pork Chops & Honey-Mustard Pan Sauce

We’re celebrating the best of simple, seasonal cooking with saucy pork chops and a vegetable-packed barley salad. The nutty barley creates a perfect base for sautéed carrots and Vidalia onion, an extra-sweet variety grown in Georgia. A bit of yogurt gives the salad delectable creaminess, while fresh tarragon adds an herbal finish. We’re topping off our pork chops with a pan sauce that highlights the classic flavor combination of honey and Dijon mustard, plus cucumber marinated in honey and vinegar for pops of tangy sweetness.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process return to the pot. Drizzle with olive oil and season with salt and pepper.

While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems discard the stems and roughly chop the leaves. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil season with salt and pepper.

While the barley continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the onion season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Transfer to a bowl. Rinse and wipe out the pan.

Pat the pork chops dry with paper towels season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked pork chops to a plate and set aside in a warm place to rest for at least 5 minutes. Carefully drain off and discard any drippings from the pan.

While the pork chops rest, to the pan of reserved fond, add ¼ cup of water, the mustard, the remaining honey, and the remaining vinegar (be careful, as the liquid may splatter) season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Reserving the marinating liquid, drain the marinated cucumber. To the pot of cooked barley, add the cooked vegetables, almonds, yogurt, reserved marinating liquid, and a drizzle of olive oil. Stir to thoroughly combine season with salt and pepper to taste. Divide the barley salad between 2 dishes. Top with the rested pork chops, pan sauce, and marinated cucumber (you may have extra cucumber). Garnish with the remaining tarragon. Serve with any remaining cucumber on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process return to the pot. Drizzle with olive oil and season with salt and pepper.

While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems discard the stems and roughly chop the leaves. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil season with salt and pepper.

While the barley continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the onion season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Transfer to a bowl. Rinse and wipe out the pan.

Pat the pork chops dry with paper towels season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked pork chops to a plate and set aside in a warm place to rest for at least 5 minutes. Carefully drain off and discard any drippings from the pan.

While the pork chops rest, to the pan of reserved fond, add ¼ cup of water, the mustard, the remaining honey, and the remaining vinegar (be careful, as the liquid may splatter) season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Reserving the marinating liquid, drain the marinated cucumber. To the pot of cooked barley, add the cooked vegetables, almonds, yogurt, reserved marinating liquid, and a drizzle of olive oil. Stir to thoroughly combine season with salt and pepper to taste. Divide the barley salad between 2 dishes. Top with the rested pork chops, pan sauce, and marinated cucumber (you may have extra cucumber). Garnish with the remaining tarragon. Serve with any remaining cucumber on the side. Enjoy!


Creamy Honey Mustard Pork Chops

Creamy Honey Mustard Pork Chops are a simple one pot meal for busy nights. Pork chops are cooked and served with a simple pan sauce made with honey, mustard, and cream.

You can have these fast pork chops on the table in just 30 minutes! Serve up these easy pork chops with a rice pilaf (my favorite!) or mashed/roasted potatoes and a vegetable. Get your sides cooking while you are making the chops and everything will be ready to go for a fast dinner. The pan sauce also works great as a sauce or gravy for the starch and vegetable, so double up those ingredients if you want extra sauce!

Use any kind of pork chop that you have or prefer. Both bone in or boneless pork chops work well. Bone in chops tend to provide a little more flavor in cooking. A typical chop portion size is around 5 or 6 ounces when boneless, or 8 ounces with bone in. If you go larger, just cook a little longer to your preferred doneness. This sauce would also work great if making a pork tenderloin!

Making your own honey mustard sauce is so simple. It really is based on just that: honey and mustard. I like to add a little garlic powder because it just does something magical to the sauce. And use more honey if you want it on the sweeter side. I prefer it to be more on the mustard, slightly spicy side which is what this recipe does. Adding a woodsy herb like rosemary or thyme is completely optional but a great way to add a little more flavor in the sauce, especially if you have some on hand that you want to use up. Looking for more quick and easy meal ideas? Find more pork chop recipes here!


Creamy Cajun Pork Chops

We are pretty crazy for pork chops around here, in fact, a good pork chop is probably Meathead&rsquos favorite thing for dinner. And if there&rsquos any kind of cream sauce involved, it&rsquos a surefire hit. For the past several months, my favorite seasoning to play around with has been Cajun (or Creole) seasoning, and smoked paprika. Creamy Cajun Pork Chops has become a new favorite in my house.

I&rsquove heard the term &ldquosmothered&rdquo when referring to a southern cooking technique and I think this is similar. The meat is browned, the vegetables sautéed, the meat goes back in to simmer in the sauce. That&rsquos pretty much what I did here, with onions, garlic and cremini mushrooms.

The chops simmer until fully cooked, then the pan sauce is reduced and finished off with sour cream and Cajun spices. This is my kind of comfort food on a cold night

served over egg noodles to sop up all the rich, spicy sauce.

I&rsquom thinking of trying this with chicken, but for now I&rsquom sticking with these pork chops. If you have a Meathead in your house, try these Creamy Cajun Pork Chops

you will be showered with praise, they are that good.

If you&rsquove tried these Cajun Pork Chops or any other recipe on the blog, then don&rsquot forget to rate the recipe and let me know how yours turned out in the comments below

I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of what I&rsquom cooking in my kitchen and recipes.

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What to serve with these pork chops with mustard sauce

When you have a creamy, easy sauce for pork chops, you want to serve it with something to soak up that sauce.

To keep it paleo and Whole30, cauliflower rice (included here) or any kind of veggie rice would be perfect. Try it with parsnip rice or sweet potato rice.

Baked or roasted potatoes would also work well here.

If not paleo/Whole30, regular rice would also be good. Or get a thick slice of crusty bread to mop up the sauce.

If you need a boneless pork chop recipe, One Pan Creamy Mustard Pork Chops with Asparagus is the perfect choice. Easy, healthy and irresistibly delicious, it&rsquos ready to become your new weeknight staple.