Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
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Chicken Francaise Recipe over 200 Million Views
This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It's by far my most popular recipe. Let me know what you think. Click below for recipe.
I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe.
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HOW TO COOK PORK CHOPS (THIN/QUICK FRY CHOPS)
THIS IS BASICALLY THE SAME RECIPE AS MY ONE FOR CUBE STEAKS, BUT I JUST MADE IT TO TRY OUT THE NEW EDITING PROGRAM. I WANTED TO SEE IF I COULD FIGURE OUT HOW TO USE OR NOT?
I THINK I LIKE IT BETTER THAN THE PROGRAM I WAS USING, JUST TAKES A LITTLE GETTING USED TO...I GUESS?
HERE ARE THE STEPS:
1. SEASON THE CHOPS ON BOTH SIDES, WITH A MIXTURE OF SEASONED SALT,BLACK PEPPER AND GARLIC POWDER....ACCORDING TO YOUR TASTE.
2. HEAT A PAN ON MED/HIGH HEAT AND ADD 1 TABLESPOON EACH OF BUTTER AND VEGETABLE OIL
3. ONCE THE BUTTER IS MELTED, ADD THE CHOPS TO THE PAN....ADD SOME ONION SLICES TOO, IF YOU LIKE.
4.BROWN THE CHOPS ON BOTH SIDES...JUST A FEW MINUTES PER SIDE
5. AFTER THEY ARE BROWNED, ADD 1/2 - 3/4 CUP OF WATER....ONCE THE WATER STARTS TO BOIL, REDUCE THE HEAT TO A SIMMER AND COVER THE PAN.
6. CONTINUE TO SIMMER UNTIL TENDER, 15-30 MINUTES IS ABOUT AVERAGE.
7. SERVE AND ENJOY!
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Milk Braised Pork Chops
Full Recipe Here ????
INGREDIENTS
2 pounds (907 g) pork loin chops (bone-in or boneless)
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) paprika
kosher salt or sea salt, to taste
fresh ground black pepper , to taste
2 Tablespoons (30 g) butter , divided
3 cloves (3 cloves) garlic , minced
1 (1 ) bay leaf
1 1/2 cups (380 ml) milk
1 teaspoon (5 ml) dried thyme leaves (or fresh thyme)
1/4 cup (60 ml) dijon mustard (this might sound like a lot, but it's not. The flavors are great)
zest of 1 lemon
additional fresh cracked black pepper and salt , to taste
Optional - to thicken final sauce
1-2 Tablespoons (15-30 ml) butter , to thicken sauce
1-2 Tablespoons (15-30 ml) flour , to thicken sauce
???? Print Full Recipe Here ????
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How to Make Marinated Pork Tenderloin | Grilling Recipes | Allrecipes.com
Get the highly rated recipe for Marinated Pork Tenderloin at:
In this video, you'll see how to create a simple marinade for pork tenderloin. It's best to let it sit refrigerated overnight for maximum flavor. Then just grill these up for about 20 minutes and be prepared to serve a tasty and impressive dinner.
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Smothered Pork Chops Recipe + Homemade Gravy and Caramelized Onions
These smothered pork chops are pan-roasted to perfection and then simmered in a delicious caramelized onion gravy and finished with fresh herbs.
This classic southern dish is the epitome of comfort food. It’s an incredibly easy to make one-pan meal consisting of pork chops, caramelized onions, and a homemade gravy that makes for the perfect weeknight meal.
Ingredients for this recipe:
• 4 thick-cut bone-in pork chops
• 1 ½ tablespoons oil
• 1 tablespoon unsalted butter, cut into chunks
• 3 peeled and thickly sliced medium-size yellow onions
• 3 finely minced cloves of garlic
• 3 tablespoons all-purpose flour
• 32 ounces chicken stock, beef stock, or combination of both
• ¼ cup heavy whipping cream
• sea salt and pepper taste
Serves 4
Prep time: 10 minutes
Cook Time: 20 minutes
Procedures:
1. Season the pork chops well on each side with sea salt and fresh cracked pepper to taste.
2. Add the oil into a large frying or cast-iron pan over high heat until it begins to lightly smoke.
3. Next add in the pork chops and butter and turn the heat down to medium-high and cook for 3-4 minutes or until very browned.
4. Turn the pork over, baste, and cook for another 3-4 minutes and set aside.
5. In the same pan turn the heat down to medium and add in the onions and cook for 5-7 minutes or until lightly browned.
6. Next, stir in the garlic and cook for 1 to 2 minutes.
7. Stir in the flour until completely mixed in and then add in the stock and turn the heat up slightly to medium-high and cook until it becomes thick like gravy, about 3-4 minutes.
8. Add the pork chops back in the pan to heat them up and finish by stirring in the heavy cream.
9. Garnish with optional finely minced fresh parsley, rosemary, and thyme.
Chef Notes:
Make-Ahead: While these are meant to be eaten right away, you can make these up to 1 hour ahead of time, just keep the pork chops in the gravy over very low heat.
How to Store: Cover and keep in the gravy in the refrigerator for up to 4 days. These will freeze covered in the gravy for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of pork and gravy to a medium size pan and cook over medium-low heat until warmed, which takes about 10 minutes. You can also reheat in a microwave.
You can use chicken stock, or beef stock, or a combination of both like I did.
I prefer to use double thick-cut bone-in pork chops for the most flavor. You can easily substitute with thin cut pork chops, pork loin, or pork tenderloin.