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Pork Chops with Mustard Sauce

Scott Phillips

Servings: 4

A fast, creamy pan sauce dresses up these simple seared pork chops; serve them with rice or noodles to soak up the sauce.


  • Eight 1/2-inch-thick boneless pork chops (about 3 oz. each)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. all-purpose flour
  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil; more as needed
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 1/2 cup lower-salt chicken broth
  • 1/4 cup stoneground or country-style mustard

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 300
  • Fat (g): 34
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 155
  • Sodium (mg): 570
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 34


  • Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.

    Put the butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.

    Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.

    Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.

Serve with Cabbage and Apples with Riesling and Caraway.


Rate or Review


  • rogrel | 01/12/2017

    5 stars for being delicious, quick and easy, with a short list of common ingredients. I subbed 1/2 & 1/2 for the heavy cream, but otherwise made the recipe as written. Next time, I'd increase the sauce ingredients to have more to serve over noodles, rice, etc.

  • KathD | 04/11/2016

    Easy and flavorful. Made this with only 2 average size chops and the same quantities for sauce. The resulting amount of sauce was not too much so would increase sauce quantities if making for more servings.

  • AegNicholsHills | 12/06/2014

    This is our favorite sauce for Pork Chops! However, I always add a little Veal Demi Glace to the sauce. And cook sous vide.

  • malibucook | 01/09/2013

    This is a super fabulous and super fast recipe. Used 1" thick cut chops and after sauteing to get some nice color on them, I finished them off in a 350 degree oven for about 5 minutes before continuing with the sauce. Served with roasted potatoes and green beans. Excellent and will absolutely make again.

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