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Pork Chops with Mustard Sauce

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Serves 4

  • by Jennifer McLagan from Fine Cooking
    Issue 95

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

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.

Serving Suggestions

Serve with Cabbage and Apples with Riesling and Caraway.

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

Photo: Scott Phillips

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.

If there were 6 stars, I would have selected it. This is sooo good. I cut it down to 2 chops and it was excellent. This will be one of our favorites.

I made this recipe for the 2nd time tonight and love it!! Love the mustardy wine flavor of the sauce. Excellent recipe!

Not bad, not great. We like mustard, and we like pork chops (a lot) so you'd think we'd love this...but just found it so-so. Nice enough, but not that special & probably won't make again.

This sauce is a wonderful compliment to the pork! I served a wild rice blend along side to soak up the sauce; it was amazing! I skipped the dredging in the flour, as it really isn't necessary and just adds carbs. The only other change I made was to add the drippings from the resting chops on the plate to sauce, about a Tablespoon extra cream and about a half pat of butter! Wow! This will be a repeat!

This is a great weeknight recipe and has become part of the standard rotation. It takes plain pork chops and turns them into something amazing with a simple sauce. My husband loved it so much he learned to make it on his own!

I made this with a pork tenderloin rather than chops and it was excellent. Mild but flavorful sauce. I used half and half instead of the heavy cream and it worked out great.

this was simple to make and delicious. it takes less than half an hour from start to finish. it makes a great presentation as well. i followed the recipe exactly, except i cut the meat in half. the mustard sauce is just the right combination of all its ingredients. this recipe is going into my regular weeknight rotation.

Very tasty, easy to make. Green beans make a nice side with this, esp drizzled with the sauce.

Wow! This is a fabulous, easy dish that really adds some elegance to the average Monday night. I made the full amount of sauce but cooked only 1/2 the meat as the meal was just for my husband and myself. Served with sauteed spinach finished the meal just perfectly.

Great easy recipe. Even the kids liked the mustard sauce.

This was delicious. Great for a tasty quick weeknight meal. I think its very important to not over cook these, I was afraid I would but they turned out perfectly. Great sauce, and I even cut the cream in half.

Simple and quick. The mustard sauce is not too over-powering...it's just about perfect.

I made this dish tonight for dinner for 2 and it was delicious. Very quick and easy, I did it with the mashed potatoes with shallots (also from fine cooking) and some green beans pan fried in butter and fresh rosemary. A few modifications: I didn't dredge the porkchops in flour (because I didn't have any) and while I think it would be nice, the dish holds up very well withouth. Also I didn't use any chicken stock in the sauce but rather a touch more wine, and a touch more dutch mustard. All in all a delicious dinner and a very quick option with no prep work and very minimal clean up.

this was so simple and quick and very yummy

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