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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.


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Reviews (22 reviews)

  • In_a_Pinch | 12/15/2019

    Quick and easy. I made a few adjustments to make it lighter. I skipped the flour dreading and used 1% milk, olive oil instead of butter. I tossed in some mushroom to sauté with the sauce.

  • DonBishop | 10/30/2019

    Easy and full of flavor. I skipped dredging the chops in flour and only made 2, otherwise I followed the recipe exactly as written. I enjoyed the extra sauce. The mustard was well balanced with the salt and pepper on the chops. The only complaint I have is that dinner is over. Delicious!

  • SKunnath | 02/26/2018

    I've made this twice now, and it turned out delicious both times. I followed the recipe as written, and served it with roasted potatoes and green beans with lemon-dill (also from this site). It's super easy, and perfect as a weeknight meal. Will definitely make again!

  • 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.

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