Creamy Mustard Pork Chops

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These creamy mustard pork chops taste restaurant-quality but truly couldn't be easier to make!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

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

a) Pork Chops - I recommend bringing the pork close to room temp before frying to help relax the meat. Just to ensure it cooks through evenly and doesn't seize up in the pan. Cooking times will vary based on the thickness of the chops, but generally speaking, they won't need as long as you think (the safe internal temp for pork is 63C/145F which is a blush of pink inside).

b) Wine - This is great to add a very gentle background flavour and further cut through the creamy sauce. It's really important to reduce it down; otherwise, the sauce will end up too acidic alongside the mustard. Most of, if not all of the alcohol will burn off, but if you can't or don't want to use it just leave it out.

c) Dijon - This has a good kick of mustard, but it's certainly not overbearing as it's combined with a creamy sauce. If you find yourself wanting more mustard, just add it in a tsp at a time towards the end (just go easy - much easier to add more than take it out).

d) Tarragon - This is quite a strong herb, but it pairs delightfully with both the pork and the sauce. If you know you don't like tarragon, you can sub with parsley for a much less powerful herb.

e) Calories - Whole recipe divided by 4, assuming 1 tbsp olive oil is used.

Nutrition