Pork Chops in Mustard Cream Sauce Recipe

5 4 5
Pork Chops in Mustard Cream Sauce Recipe
Pork Chops in Mustard Cream Sauce Recipe photo by Taste of Home
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Pork Chops in Mustard Cream Sauce Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour

Ingredients

  • 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

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 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

  • 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.
Originally published as Pork Chops in Mustard Cream Sauce in Taste of Home June/July 2003, p12

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Reviews forPork Chops in Mustard Cream Sauce

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Julie144 User ID: 4400433 260145
Reviewed Jan. 23, 2017 Edited Jan. 24, 2017

"This was delicious and sauce was very creamy rich. Loved the touch of Dijon Mustard, it was just enough to taste. I did add some saut?ed chopped garlic and mushrooms as it simmered. Looking forward to leftovers for dinner."

MY REVIEW
angelasandoval User ID: 2401339 237013
Reviewed Nov. 9, 2015

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

MY REVIEW
fanneyturk User ID: 1650859 205570
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
Jo914 User ID: 6167656 55223
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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