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Pork Chops in Mustard Cream Sauce Recipe

Pork Chops in Mustard Cream Sauce Recipe

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 YIELD:4 servings


  • 1/4 cup plus 2 teaspoons 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


  • 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.

Reviews for Pork Chops in Mustard Cream Sauce

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Reviewed Nov. 9, 2015

"We weren't exactly wowed by this recipe. It was perfectly okay but we have better pork chop recipes."

Reviewed Jun. 5, 2013

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

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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Wine Pairings

Light-Bodied Red Wine

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