- 4 boneless pork loin chops (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 cup white wine or chicken broth
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes.
- Add broth; cover and cook for 8-10 minutes or until a meat thermometer reads 160°. Remove pork and keep warm.
- Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Pork Chops with Mustard Sauce
"Very tasty! Even my 4-year-old devoured it!- Theresa"
"We loved this recipe! I browned the chops and then finished them in the oven. I made the sauce on the stove top. I was afraid that adding the broth and covering would boil or steam the chops. I poured the sauce over the chops the last 5 minutes in the oven. They were browned and soooo tender! Thanks for a great recipe!"
"Next time I think I will use white wine for the second listed broth too."