These creamy mustard pork chops taste restaurant-quality but truly couldn’t be easier to make!
And yes, the pork chops are juicy – not tough and dry. Follow me…
Preparing the pork
For this recipe, I ended up using boneless pork loin chops, but you can use steaks or bone-in chops if you prefer. The prep is all the same either way.
Make sure you pat the meat dry to remove excess moisture (this will prevent them from steaming in the pan and help them caramelise in the pan more efficiently). You’ll also want to give them a generous seasoning on each side. Salt and pepper will do the trick – nothing fancy. Finally, consider scoring the strip of fat if it’s notably thick. This will help prevent the chops from curling in the pan.
Cooking the pork
When pan-frying the pork, it won’t take long at all, especially because you’ll be frying at a high temp to get a nice crust. Eating the pork with a blush of pink is perfectly acceptable, and keep in mind they’ll carry on cooking as they rest.
Rendering the fat
You’ll want to fry the strips of fat and render down the fat for a couple of different reasons:
- Undercooked fat is unpleasant and needs to be caramelised in the pan.
- The excess fat in the pan can then be incorporated into the sauce.
Process shots: pat dry then season pork (photo 1), fry in pan then remove (photos 2&3).
Creamy Mustard Sauce
The sauce is going to start where the pork left off, in the excess fat. The shallots soak in all that deliciousness and make the perfect base of the sauce.
The sauce is created with chicken stock and cream, alongside some wine and the obvious addition of some Dijon mustard. I also love finishing with a tablespoon of butter, just to create a gorgeously rich, glossy sauce. It will thicken pretty quickly, so it only needs to simmer for a few minutes.
Tarragon
This goes so amazingly with both the pork and the mustard sauce. It really brings the dish to life, so definitely use it if you can! You’ll find it in most supermarkets.
Process shots: fry shallots (photo 1), fry garlic (photo 2), reduce wine (photo 3), add stock and cream (photo 4), stir in mustard and tarragon (photo 5), stir in butter (photo 6).
Creamy Mustard Pork Chops FAQ
In general, you don’t need to fry pork chops for as long as you think you do. Pork can have a blush of pink in the centre, given it reaches 63C/145F. So only fry it until just cooked, as it will continue cooking as it rests and when added back to the pan. Bringing the pork to room temp and resting once cooked will also help.
It’s definitely apparent, but it blends into the creamy sauce really nicely. I’d be surprised if you found it too mustardy, but if you want to add more, then do so in small increments towards the end.
If you can’t use alcohol, you can just leave this out.
How to serve Creamy Mustard Pork Chops
You’ll want to add the pork back to the pan, just to baste in the sauce and mix in any of the resting juices (for bonus flavour). Here are a few different serving options:
- Mashed Potato and Green Beans (pictured below)
- Frozen Fries (or Homemade Chips)
- Baked Potato and Broccolini
- Crusty Bread and a Simple Side Salad
For the sister recipe to this, check out my Creamy Mustard Chicken!
For two similar pork recipes, check out my Honey Mustard Pork Chops and Creamy Lemon Pork Chops!
Alrighty, let’s tuck into the full recipe for this creamy mustard pork shall we?!
How to make Creamy Mustard Pork Chops (Full Recipe & Video)
Creamy Mustard Pork Chops
Equipment
- Kitchen Roll/Paper Towels (for drying pork)
- Sharp Knife & Chopping Board
- Large Pan & Tongs
- Wooden Spoon
- Jug (for stock/cream)
Ingredients
- drizzle of Olive Oil
- 4x 150g/5oz Pork Loin Chops (see notes)
- 1 Echalion, finely diced (sub 2 small regular shallots)
- 2 cloves of Garlic, finely diced
- 60ml / 1/4 cup Dry White Wine (see notes)
- 120ml / 1/2 cup Chicken Stock
- 180ml / 3/4 cup Double/Heavy Cream
- 1 1/2 tbsp Dijon Mustard (see notes)
- 2 tsp Fresh Tarragon, finely diced (see notes)
- 1 tbsp Unsalted Butter
- Salt & Black Pepper, as needed
Instructions
- Use kitchen roll/paper towels to pat the chops dry, then generously season both sides with salt and pepper. If the strip of fat is fairly thick, consider scoring it with a knife to prevent them curling in the pan.
- Place a large pan over medium-high heat and add a drizzle of oil. Once hot, add the chops and fry for around 3 minutes each side, or until they've built up a golden crust and are just cooked through. Stack them on top of each other with the strips of fat aligning, then sear for a couple of mins until the strip is deep golden with the fat has rendered out. Rest the chops to one side.
- Lower the heat to medium and add the shallots to the leftover fat. Fry until soft and golden, then fry the garlic for 30 seconds or so. Pour in the wine, turn the heat up slightly and rapidly simmer for 3-4 minutes, or until it's almost completely evaporated and the pungent smell of alcohol has disappeared (this is important so the sauce doesn't end up sour). Lower the heat back down to medium.
- Pour in the stock and cream, then stir in the mustard and tarragon. Simmer the sauce, stirring somewhat frequently, until it thickens up (around 3-4 minutes). Stir in the resting juices from the pork, then stir in the butter until it melts into the sauce. Check for seasoning and adjust if needed.
- Baste the chops in the sauce, then serve up and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
