These boneless pork chops are quick and easy to make, and the sauce is so flavorful. Even for people who do not love mustard, they still seem to love this sauce. They are great served with mashed potatoes, boiled new potatoes, or rice where you can have a little sauce on them as well. Feel free to sprinkle fresh parsley on top to add some color.
TIPS: You can use thin bone-in chops, but you would need to brown them longer as the bone slows the cooking time in a skillet, and the cooking can be more uneven as they will not lay as flat in the pan. Be sure to use a good quality “stoneground” mustard, the kind with mustard seeds visible in it, and not other mustard. This type of mustard has a more vinegary flavor that makes the sauce.
Pork Chops with Mustard Cream Sauce
Ingredients
- 6 bonless pork chops, about 1/2 inch thick
- kosher salt and pepper
- 1/4 C flour
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/2 C dry white wine
- 3/4 C heavy cream
- 1/2 C low sodium chicken broth
- 1/4 C stoneground mustard
Instructions
- Season the chops lightly with salt and pepper. Dredge chops in the flour and shake off the excess.
- Heat butter and oil in a large skillet over medium heat. When it starts to sizzle, add the pork chops and cook until golden on one side (about 3-4 minutes), then flip and cook until golden on other side. (Pork will be 90% cooked). Remove pork to a plate and cover with foil to rest. Do not clean pan.
- Pour off all but 1 Tbsp fat in skillet. Still over medium heat, add the wine and scrape up the browned bits from the bottom of the pan. Increase heat to medium high and simmer the wine until reduced to about 2-3 Tbsp, around 2-3 minutes. Stir in the cream, chicken broth and mustard and simmer until it is reduced to a saucy consistency, about 5 minutes.
- Return the pork and their juices to the pan, turn to coat with the sauce, and simmer in sauce until pork is finshed cooking, 2-3 minutes. Taste to see if any more salt or pepper is needed in sauce.
- Serve pork on plate with sauce spooned on top.
- Enjoy!