Worcestershire Peppered Pork - Fox 2 News Headlines

Worcestershire Peppered Pork

Recipe Provided by McCormick Recipe Provided by McCormick
  • Recipe CollectionMore>>

  • Shepherd's Pie with Easter Leftovers

    Shepherd's Pie with Easter Leftovers

    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
  • Breakfast Strada with Easter Leftovers

    Breakfast Strada with Easter Leftovers

    Thursday, April 17 2014 8:16 AM EDT2014-04-17 12:16:25 GMT
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
  • Sarah's practically homemade samoa cookies

    Sarah's practically homemade samoa cookies

    Wednesday, April 16 2014 11:54 AM EDT2014-04-16 15:54:41 GMT
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.

A delicious mustard cream sauce enlivens peppered pork chops.

Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
  

4 pork loin chops, 3/4-inch thick (about 1 1/4 pounds)
1 teaspoon McCormick® Worcestershire Ground Black Pepper Blend , divided
3/4 teaspoon salt, divided
1 tablespoon oil
3 tablespoons dry white wine
2/3 cup heavy cream
1/2 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Rubbed Sage


1.  Sprinkle pork chops with 1/2 teaspoon each Worcestershire Pepper and salt.

2.  Heat oil in large skillet on medium-high heat.  Add chops; cook 4 to 6 minutes per side or until desired doneness (if chops brown too quickly, reduce heat slightly).  Remove skillet from heat.  Transfer chops to serving platter; cover and keep warm.

3.   Stir wine into skillet, scraping to loosen any browned bits.  Add cream, mustard, sage and remaining 1/2 teaspoon Worcestershire Pepper and 1/4 teaspoon salt.  Bring to boil on medium heat.   Reduce heat to low; simmer, uncovered, 2 minutes or until reduced to about 1/2 cup.  Serve sauce over chops.
 

Nutrition Information per 1 serving
  
Calories: 431 Sodium: 520 mg
 
Fat: 32 g Carbohydrates: 2 g
 
Cholesterol: 142 mg Fiber: 0 g
 
Protein: 32 g

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices