Best 2 Pork Chops Dijonnaise Recipes

PORK CHOPS DIJONNAISE

Steps:

• Lightly dredge chops in flour; shake off excess.
• In a large skillet, heat oil over medium-high heat.
• Add the chops and brown them, about 5 minutes per side.
• Season chops with the salt and pepper and transfer to a baking dish.
• Bake in 350-degree oven 15 minutes.
• Pour off fat from skillet.
• Add wine, mustard, tomato purée, and chopped chives to skillet.
• Stir sauce over medium heat, scraping up any browned pieces.
• Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes.
• Turn off heat.
• Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling.
• Return chops to oven to keep warm.
• Add juices that have accumulated in baking pan to sauce in the skillet.
• Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste.
• Top each chop with a few spoonfuls of sauce and garnish with chive slivers.

PORK CHOPS DIJONNAISE

Steps:

• 1. Season pork chops lightly with salt and pepper, dredge in flour. 2. Pre-heat the oven to warm (about 200 F). Heat butter over medium-high heat in a pan large enough to hold the chops. Brown them and reduce heat and cook until done. Cooking time will depend on the thickness of the chops, they should be firm and springy when you poke them with your finger. 3. Remove the chops when done and keep warm in the oven while you make the sauce. 4. Raise the heat under the pan to high and add the chicken stock, mustard and tarragon. Stir over high heat while scraping up the brown bits. Allow the mixture to reduce by about a third. Don't worry if the mustard doesn't totally incorporate at this stage, the cream will bind it. 5. Add the cream and continue to boil until the sauce produces large bubbles and has thickened. Take the chops out of the oven and stir into the sauce any juices that may have accumulated on the plate. *Taste for seasoning before adding salt!! The mustard may be salty enough. Also, if you use commercial or instant chicken broth, those too may have enough salt. **If you have fresh tarragon, use about a tablespoon and add it when you add the cream to the sauce base. Serve chops sauced or with the sauce on the side.