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Pork Chops in Mustard Cream Sauce

 Pork Chops in Mustard Cream Sauce
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
4 ServingsPrep: 30 min. Cook: 1 hour

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

  • 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.
  • 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.
  • In a small bowl, combine the half-and-half, sour cream, mustard and

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Pork Chops in Mustard Cream Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.