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Pork Chops in Mustard Cream Sauce Recipe
Pork Chops in Mustard Cream Sauce Recipe photo by Taste of Home

Pork Chops in Mustard Cream Sauce Recipe

Read Reviews (2)
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I like to prepare foods I can eat for more than one meal or freeze and eat later so I don't have to cook a lot during the week. This recipe is one of my favorite creations.—Bryan Cornett, Duluth, Georgia
TOTAL TIME: Prep: 30 min. Cook: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 1 hour
MAKES: 4 servings

Ingredients

  • 1/4 cup plus 2 teaspoons King Arthur Unbleached All-Purpose Flour, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bone-in pork loin chops (1 inch thick), trimmed
  • 2 tablespoons vegetable oil
  • 1/2 pound fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 cup half-and-half cream
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard

Directions

  1. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside.
  2. In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan. Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm.
  3. In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. Yield: 4 servings.
Originally published as Pork Chops in Mustard Cream Sauce in Taste of Home June/July 2003, p12

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pork Chops in Mustard Cream Sauce(2)

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   (3)
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MY REVIEW
Reviewed Jun. 5, 2013

Made it the first time about 7 years ago. My absolute favorite chop recipe. Don't change a thing!

MY REVIEW
Reviewed Jul. 20, 2012

This recipe is excellent just as it is. The gravy on mashed potatoes is delicious!! The Dijon mustard gives it a very unique flavor. I'm making it again tonight for company and have added it to my "favorite recipes" book!

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