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Jul. 2—Pork Chops in Creamy Mustard-Peppercorn Sauce —3/4 cup evaporated 2% milk —3 tablespoons spicy brown mustard or Dijon mustard —3/4 teaspoon coarsely cracked black peppercorns —1/2 ...
A simple seared pork chop topped with a delicious sauce made with white wine, crème fraîche, and a bit of Dijon is just what date night called for. Get the recipe for Smothered Pork Chops with ...
A simple seared pork chop topped with a delicious sauce made with white wine, crème fraîche, and a bit of Dijon is just what date night called for. Get the recipe for Smothered Pork Chops with ...
Emulsified sauces. Remoulade seaweed sauce. Anchoïade. Aioli – West Mediterranean sauce of garlic and oil. Béarnaise sauce – Sauce made of clarified butter and egg yolk. Garlic sauce – Sauce with garlic as a main ingredient. Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce.
Cranberry sauce – Sauce or relish made from cranberries. Cream – Dairy product. Chocolate spread – Sweet chocolate-flavored paste. Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient. Chrain – Horseradish paste. Chutney – South Asian condiments made of spices, vegetables, and fruit.
Ranch dressing is a savory, creamy American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika, and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion. [1] Sour cream and yogurt are sometimes used in addition ...
The cream sauce helps keep the pork chops from tasting dried out and keeps this from being just a boring cut of pork chops. Bonus: It all comes together in well under an hour.
Media: Barbecue sauce. Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. [1]
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