Best 3 Pork Mornay Recipes

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Pork mornay is a classic French dish that typically consists of tender pork cooked in a creamy, cheesy sauce. It's a hearty and flavorful dish that can be served with a variety of sides, such as rice, pasta, or vegetables. In this article, you'll find three different recipes for pork mornay, each with its own unique flavor profile. The first recipe is for a classic pork mornay, made with a simple sauce of butter, flour, milk, and cheese. The second recipe is for a more complex pork mornay, made with a sauce of white wine, mushrooms, and shallots. The third recipe is for a baked pork mornay, which is a great option for a special occasion. No matter which recipe you choose, you're sure to enjoy this delicious and satisfying dish.

Let's cook with our recipes!

PORK TENDERLOIN NACHOS WITH MORNAY SAUCE, AVOCADO-CORN RELISH, CHARRED JALAPENO AND GOAT CHEESE



Pork Tenderloin Nachos with Mornay Sauce, Avocado-Corn Relish, Charred Jalapeno and Goat Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 35

Canola oil, for deep frying
6 blue corn tortillas, cut into strips
6 flour tortillas, cut into quarters
1 tablespoon kosher salt
3 tablespoons ancho chili powder
2 tablespoons light brown sugar
1 tablespoon pasilla chili powder
1 tablespoon kosher salt
2 teaspoons allspice
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
Freshly ground black pepper
2 tablespoons canola oil
1 1/2 pounds pork tenderloin, split in half
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
12 ounces Monterey Jack cheese, grated
1/2 cup grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Pinch chile de arbol
2 ripe Hass avocados, diced
2 ears corn, roasted in husks and grilled, kernels removed
1 Charred Jalapeno, seeded and finely diced, recipe follows
Juice of 1 lime
1/2 small red onion, finely diced
Splash olive oil
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro, for garnish
6 jalapenos
2 teaspoons canola oil
Kosher salt and freshly ground black pepper
Pickled red onions, for garnish
4 ounces soft goat cheese, cut into small pieces
Fresh cilantro leaves, for garnish

Steps:

  • For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F. Fry the tortillas, in batches, until firm. Drain on paper towels and season immediately with salt. For the new mexican rubbed pork tenderloin: Combine the ancho chili powder, sugar, pasilla chili powder, salt, allspice, chile de arbol, cinnamon and some black pepper in a small bowl. Heat the oil in a medium saute pan over high heat. Sprinkle the pork with salt on both sides, and then dredge in the spice rub, tapping off any excess. Sear the pork on all sides until golden brown, and then continue cooking to medium doneness or when an instant-read thermometer inserted into the center registers 135 to 140 degrees F, 8 to 10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing. For the mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in 2 cups of the warm milk, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove from the heat and slowly whisk in the Monterey Jack a handful at a time. Continue whisking until smooth, adding more milk if too thick. Whisk in the Parmigiano-Reggiano and season with salt, black pepper and chile de arbol. Set aside. For the avocado-corn relish: Combine the avocado, corn, jalapeno, lime juice, onions and olive oil in a bowl. Season with salt and black pepper, and fold in the cilantro. For the charred jalapenos: Toss the jalapenos with the oil and sprinkle with salt and black pepper. Char in a cast-iron pan over high heat or on a baking sheet in a 400 degrees F oven until the skin is charred on both sides. Let cool before slicing. For assembly: Arrange the tortilla chips on a large platter in a single layer. Top each chip with a heaping teaspoon of the avocado-corn relish, a slice of pork and some of the Mornay sauce. Garnish with the sliced charred jalapenos, pickled red onions, a dollop of the goat cheese and cilantro leaves.

20 MINUTE PORK CHOPS MORNAY



20 Minute Pork Chops Mornay image

A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.

Provided by TheDancingCook

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless pork chop (about 4)
1 tablespoon vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water
1/3 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1/4 teaspoon nutmeg
cooked rice or egg noodles

Steps:

  • In a skillet, brown pork chops in hot oil.
  • Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
  • Stir in shredded Swiss, parmesan and nutmeg after removing from heat.
  • Serve over cooked rice or egg noodles.

PORK MORNAY



Pork Mornay image

This is one of our family favorites and I have been making it for many years. I got the recipe from an old Betty Crocker Cookbook and have tweaked it to meet our tastes. We like lots of the Mornay Sauce so I have doubled that part of the recipe. If you like more tomato sauce on the pork you can add more of that too. It can also be prepared in an electric skillet.

Provided by Okiegirl

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

4 large cubed pork steaks, cut in half
2 eggs, beaten
1 cup dry breadcrumbs
3 tablespoons vegetable oil
3 tablespoons water
8 tablespoons tomato sauce
1 tablespoon margarine
1 teaspoon margarine
1 tablespoon flour
1 teaspoon flour
2 dashes salt
2 dashes ground nutmeg
2 dashes cayenne pepper
1/2 cup chicken bouillon
1/2 cup half-and-half
1/2 cup shredded cheddar cheese (or more)
paprika

Steps:

  • Dip pork steaks into egg; coat with bread crumbs.
  • Heat oil in a 10 inch skillet that has a lid.
  • Fry pork over medium heat until brown.
  • Add water to pan and spoon 1 tablespoon of tomato sauce onto each pork steak; reduce heat to low.
  • Cover and cook until done, about 30 minutes.
  • While the pork steaks are cooking prepare Mornay Sauce.
  • Heat margarine in small saucepan until melted.
  • Blend in flour, salt, nutmeg and cayenne pepper.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  • Immediately stir in bouillon and half-and-half. Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Stir in cheese until melted.
  • When pork steaks are done, remove to platter; top with Mornay Sauce.
  • Sprinkle with paprika.

Tips:

  • To make the pork chops more tender, you can marinate them in a mixture of olive oil, garlic, and herbs before cooking.
  • If you don't have a meat mallet, you can use a rolling pin to flatten the pork chops.
  • To make sure the pork chops are cooked through, use a meat thermometer to check that they have reached an internal temperature of 145 degrees Fahrenheit.
  • If you are using a store-bought Mornay sauce, be sure to taste it before adding it to the pork chops. You may want to add some additional seasonings, such as salt, pepper, or nutmeg, to taste.
  • You can garnish the pork chops with fresh parsley or chives before serving.

Conclusion:

Pork chops Mornay is a classic dish that is easy to make and always a crowd-pleaser. The pork chops are tender and juicy and the Mornay sauce is rich and creamy. This dish is perfect for a special occasion or a weeknight meal. Serve it with your favorite sides, such as mashed potatoes, green beans, or a salad.

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