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Pork Chops Charcutiere Recipe

Pork Chops Charcutiere Recipe

The peppery, Dijon-mustard sauce spooned over these tender chops makes for a recipe special enough to serve guests. —Monique Hooker, DeSoto, Wisconsin
TOTAL TIME: Prep: 25 min. Cook: 25 min. YIELD:4 servings


  • 4 boneless pork loin chops (5 ounces each)
  • 1 to 3 teaspoons pepper
  • 4-1/2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 4 shallots, finely chopped
  • 1 cup reduced-sodium beef broth
  • 1/2 cup white wine or additional reduced-sodium beef broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped celery leaves or minced fresh parsley


  • 1. Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm. In the same skillet, saute onion and shallots until tender. Add broth and wine, stirring to loosen browned bits from skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  • 2. Return chops to skillet. Cover and cook 8-10 minutes longer or until meat is tender. Place chops on a serving platter and keep warm. Stir mustard into skillet. Return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is thickened. Spoon sauce over chops; sprinkle with celery leaves. Yield: 4 servings.

Nutritional Facts

1 pork chop with 1/4 cup sauce equals 292 calories, 13 g fat (4 g saturated fat), 70 mg cholesterol, 339 mg sodium, 11 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

Reviews for Pork Chops Charcutiere

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Reviewed Dec. 5, 2012

"This is a great recipe. I always use pork for all my pork dishes, and there were no leftovers! Definitely a keeper here!"

Reviewed Jun. 1, 2012

"Tried this recipe once and have cooked it 3 times in the last month!"

Reviewed Oct. 14, 2011

"Purchased very good quality boneless pork loin chops that were 1" thick. They were fully cooked but tough. I think these would be better with bone-in and/or thinner chops."

Reviewed Apr. 27, 2011

"It was def. easy but not sure if I would make it again."

Reviewed Apr. 11, 2011

"This was easy to make and tasted good. I would use thicker pork chops next time."

Reviewed Apr. 1, 2011

"Easy and really good!"

Reviewed Mar. 28, 2011

"This easy to prepare dish was "Top Drawer" according to my husband. I will not hesitate to serve this to guests."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.