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Pork chop with mustard and basil sauce

Pork chop with mustard and basil sauce

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I put the marinated meat in a bowl in wine with curry, hot pepper flakes and curry and I left it in the fridge for about half an hour. After the meat was marinated I put it in a pan in a little oil. and the finely chopped garlic cloves, and I let it penetrate well and brown nicely on both sides.

In a mortar I put a few basil threads together with a little olive oil and a little salt, then I added mustard seeds, horseradish and hazelnut paste and I mixed all the ingredients well. After the meat was completely cooked, I took it out of the pan and added 50 gr of butter to the pan and then the sauce formed in the mortar. After all the ingredients were nicely combined, I put the meat back in the pan and let it boiling then I put out the fire.

As a garnish I served broccoli, slightly scalded in salted water, then drained well and I pan-fried it with a little butter.


Great appetite!

Grilled pork chop with mustard sauce

There are some dishes that do not require much culinary knowledge to prepare, such as a simple grilled meat, but because many people do not cook at all, even this food may seem complicated if you do not read a recipe somewhere. And as my blog addresses all categories of people, whether they are experienced or not in the kitchen, I will write a few times what and how I did to get a tasty grilled pork chop served with a simple mustard sauce.

For Grilled pork chop with mustard sauce we need:

  • 4 larger pieces of pork chop without bone
  • salt and pepper to season the chop (I didn't use other spices because the mustard sauce completes it)
  • a few drops of olive oil
  • Mustard sauce
  • 3 teaspoons classic mustard
  • 1 teaspoon mustard sauce with dill (Lidl Deluxe) & # 8211 is not required, you can put another teaspoon of classic mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried dill
  • a little pepper
  • salt if you still think it is needed

Method of preparation Grilled pork chop with mustard sauce

  • We slice the sliced ​​chop with the hammer. Salt and pepper on both sides, cover the meat with cling film and put it in the fridge for an hour (if you are in a hurry, don't worry, prepare it like this on the spot)
  • Heat a grill pan in which we drizzle olive oil and fry the meat on both sides.

  • For mustard sauce, put all the ingredients in a bowl and mix until the sauce binds.

And you saw how from just a few ingredients and a little time we can get a tasty and satisfying lunch.

2-4 pork chops,
50 g butter,
2 tablespoons mustard,
3 tablespoons sour cream,
1/2 cup apart,
salt pepper,

Fry the pork chops in butter on both sides.

Dissolve the mustard with 1/2 glass of hot water and place it over the half-fried meat. Add salt and pepper.

Cover the pot and let it simmer for 20 minutes. When the meat has softened well, take it out on a plate.

Add sour cream to the remaining sauce, mix well and pour over the chops. Serve hot.

Pork chop with mustard and basil sauce - Recipes

Marinated pork meatballs

Meatballs prepared from pork are combined with a sauce of tomatoes and kapia peppers that turns them into the perfect mix of tastes. Add them to a creamy mashed potato for a decent meal.

Ingredient: pork pulp, garlic, potatoes, eggs, flour, tomato juice, paprika, onion, butter, dill, salt, spices.
Allergens: eggs, flour (gluten), celery, butter.

Weight: (choose below)


A classic Italian dish, to everyone's liking, cooked in the oven following the step-by-step recipe from layers of fresh minced meat, with tomato sauce and creamy Bechamel sauce.

Ingredient: beef, pork, pasta, parmesan, mozzarella, butter, milk, fresh basil, nutmeg, tomato juice, onion, flour, carrot, celery, garlic, salt, spices.
Allergens: celery, milk (lactose), eggs, flour (gluten). May contain traces of mustard and soy.
Weight: (choose below)

Tochitura moldoveneasca

Ingredient: pork chop, chicken breast, butchers, garlic, wine, onion, butter, carrot, tomato paste, oil, spices.
Allergens: wine (sulfites), butter (lactose), soy.
Weight: (choose below)

Pork sausages

A traditional recipe prepared at home, with cabbage leaves, pork and beef mixed with rice and hardened vegetables in the perfect mix of spices.

Ingredient: pork, beef, bacon, onion, rice, tomato paste, sauerkraut, salt, spices.
Quantity: (choose below)

Brasov steak

Baked dish according to an old traditional recipe, made from tender pork tenderloin with browned potatoes and onion strips that perfectly balance the flavors on the plate.

Ingredient: pork tenderloin, potatoes, onions, garlic, butter, sweet chilli, green parsley, spices.
Allergens: butter (lactose).
Weight: (choose below)

Potato stew with butcher sausages

For gourmets who want a full and tasty meal: the potatoes and butchers brought together will be to the liking of everyone in the family.

Ingredient: potatoes, butchers, onions, garlic, tomato paste, thyme, bay leaves, spices.
Allergens: soy sauce, gluten.
Weight: (choose below)

Sarmalute in beef leaves

A popular alternative to sauerkraut in cabbage leaves, with the same tasty composition of pork and beef that makes them undeniable at meals with loved ones.

Ingredient: pork pulp, beef pulp, rice, tomato paste, onion, vine leaf, thyme, spices.
Weight: (choose below)

Baked pork steak

Baked, fresh pork leg, marinated and simmered until tender and juicy.

Ingredient: pork pulp, garlic, hot peppers, paprika, thyme, mustard, cumin, salt, spices.
Allergens: mustard, sulfites (wine)
Weight: (choose below)

Escalope on a puree bed

Pork chop cooked to order in tomato sauce and fresh champignon mushrooms, on a bed of creamy puree, seasoned with milk and plenty of butter.

Ingredient: pork chop, champignon mushrooms, butter, tomato juice, garlic, flour, mashed potatoes (potatoes, milk, butter), salt, spices.
Allergens: milk (lactose), flour (gluten).
Weight: (choose below)

Cabbage in Cluj

A traditional dish, specific to the Transylvania area, cooked with a mixture of pork and beef, fresh white cabbage and au gratin with cream and cheese.

Ingredient: beef pulp, pork pulp, white cabbage, onions, rice, sour cream, cheese, tomato paste, eggs, bay leaves, salt, spices.
Allergens: eggs, milk.
Weight: (choose below)

Macaroni with cheese and ham

Ingredient: macaroni, cottage cheese, cheese, eggs, prague ham, spices.
Alegeni: flour, eggs, milk, soy.
Weight: (choose below)

Baked bolognese pasta

Famous in Italian cuisine, the Bolognese sauce prepared with baked pasta gives birth to a dish loved by the whole family.

Ingredient: pasta, beef, pork, onion, garlic, carrot, celery, tomato paste, mozzarella, parmesan, chili, olive oil, spices.
Allergens: gluten, lactose, celery.
Weight: (choose below)

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Pork chops in mustard sauce

Pork chops in mustard sauce from: pork chop, salt, pepper, almond oil, olive oil, chicken soup, milk, milk and mustard.


  • 2 boneless pork chops
  • salt and pepper for seasoning
  • 1/4 cup almond oil
  • 1-2 tablespoons olive oil
  • 1/2 cup chicken soup
  • 3 tablespoons milk
  • 1 tablespoon Dijon mustard

Method of preparation:

Clean all traces of grease from the chops. Beat the meat with a meat hammer. Season with salt and pepper on both sides. Put the almond oil in a bowl. Dip the chops inside.

Heat the olive oil in a frying pan over medium heat. Fry the chops on each side for about 8 minutes. Remove the pork chops from the plate and cover to keep warm.

In the same pan add the chicken soup and cook for about 2 minutes, add the milk and mustard. Cook for another 1-2 minutes. Pour the sauce obtained over the hot chops and serve.

Baked Pork Chop & # 8211 with Mustard Seeds, Garlic and Lemon Juice

A simple steak, only good for Sunday, good and the second day, cold, in a sandwich. The well-dried meat with kitchen towels is seasoned to taste & # 8211 mine stayed in the fridge overnight & # 8211 and rolled through:

  • chopped greens mixed with garlic,
  • mustard seeds,
  • a little coarse salt,
  • oil
  • lemon juice.

I placed it in a pan greased with butter and I put a few pieces of butter and over the meat, to melt it usefully. I put it in the oven at 200 degrees, uncovered.

Then I remembered some very, very nice apples from the village and I put a few pieces in the tray, only leave some juice and take a good taste from the meat juice.

After an hour, I lowered the temperature to 170 degrees and left it for another 50 minutes, covered with aluminum foil.

Maybe it was a little too long in the oven, my fault, that I took others. It was necessary to add a little water, as it formed a layer a little too dark on the bottom of the tray. Ideally, it would have baked very slowly, but I didn't feel like following it.

Pork chops in mustard sauce

An aromatic and delicious sauce ennobles any piece of meat, makes it tastier, juicier and helps it not to dry out. When you cook a steak on a frying pan, without a sauce, it is very possible that the piece of meat will dry out and become stuffy, especially if we are talking about a meat with little fat.

Today we offer you a recipe for pork chops & mustard sauce, a tender, juicy steak with plenty of sauce, which will not be dry at all. The meat is browned more in a frying pan, then in the oven and will have a special taste and texture. You can prepare this steak for a family dinner or even when you have guests.

  • 4 pieces of pork chop
  • 2 teaspoons olive oil
  • salt
  • pepper
  • 1 onion
  • thyme
  • 1/2 cup wine
  • 2 tablespoons Dijon mustard
  • 2 teaspoons mustard seeds
  • 3 teaspoons liquid cream
  • 1 teaspoon honey

Put a little oil in a pan on the fire. Season the pork chops with salt and pepper and put them in the pan. Brown the meat on each side for 3-4 minutes, then remove the chops from the pan.

In the same oil, add finely chopped onion, mustard seeds, thyme and sauté until the onion becomes translucent.

Add the wine and leave on the fire until the alcohol has evaporated. Mix the mustard with the honey and cream and pour the mixture into the pan. When the sauce has set a little, turn off the heat and put the chops in the pan again. Bake in the preheated oven for 15-20 minutes, depending on how thick the pieces of meat are.

Serve with puree, rice, baked potatoes or any garnish you like.

You have to see it too.

Cutlet in dough crust

First we take the piece of chop, salt it, pepper it and fry it well, on all sides in a pan. Do not hold it for more than 1 minute on each side until it catches a crust, to seal the sauces inside.

We take it aside and grease it with mustard on the whole surface.

We clean the mushrooms, grind them and then harden them in a tablespoon of oil, until all the liquid that leaves it evaporates. Let them cool.

On the work table we spread a food foil and place the slightly sliced ​​ham slices then place the mushroom paste over them. We place the piece of chop in the middle and with the help of the foil we roll it as tight as possible, we twist it at both ends and we put it in the fridge for a maximum of half an hour.

After the time has passed, take the dough sheet and spread it on the table powdered with flour in a rectangular shape. Take the cutlet from the foil and place it in the middle of the dough. Roll the dough around the meat roll as tight as possible, cut the excess and place it in the tray with the side where the dough joins down.

We make a few cuts in the dough, we can even pre-set the pieces that will come cut, grease it with egg yolk and put them in the oven at 200 degrees for an hour.

After 25-30 minutes, lower the temperature to 180 degrees and continue baking.

At the end we will have a steak full of flavors that we can serve with our favorite garnish or just with a rich salad.

Pork chops (or lamb ) ready portioned will be seasoned with a mixture of: salt, pepper, sage, coriander, then they will be fried in a Teflon pan with butter hot and vegetable oil.

Fry over low heat on both sides (10 minutes on each side), then take out on a plate and serve hot with a mustard sauce on top.

The sauce is obtained from a mixture of: sweet mustard with mustard seeds, sour cream, apple cider vinegar, olive oil, salt, pepper, mixed with a whisk in a bowl until smooth.

For a more appetizing look, sprinkle a little over the sauce parsley finely chopped.

Marinated veal chop

These days I started looking and testing, finding out and researching (not necessarily in that order) more about beef and its relationship with the grill. I am interested in maturing and marinating, the actions themselves, not the stories about them. The only way I can find out is to do them myself. I started slowly, with the marinade. Auchan's veal cutlet is the star. Cost 9 lei.

For the marinade I used salt, pepper, garlic, extra virgin sunflower oil and a bag for the marinade, from that with a zipper.

I sprinkled freshly ground pepper and coarse salt on both sides of the chop.

I chopped the garlic and placed it on the meat, poured the oil (a tablespoon, no more) and greased the meat well. I put the piece in the bag and the bag in the fridge, from Sunday morning until Tuesday evening. I mean three days.

After three days & # 8230 (grill it, it has nothing to do with marinating). I left the meat at room temperature for an hour after I took it out of the fridge.

I heated the grill well and cleaned the garlic from the meat before roasting it.

Four minutes on each side.

If you like it well done, go up to 6-7 minutes for each side, but it's at your own risk.

I put next to my piece of meat onion jam.

I left the meat medium and I was not sorry. Perfect pink, softness, good taste.

It wasn't really & # 8222mother, it melts in your mouth & # 8221 but there was no chewing gum either. The knife went through the meat like butter, the marinade did its job. In other words, a decent barbecue. I ate much worse with 60 lei.

This week I start the story of maturation. I'll let you know. Stay healthy.