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Pork Chops with Mustard Sauce

Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. —Sharla Reel, St. Charles, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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 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.
Nutrition Facts
1 each: 327 calories, 19g fat (6g saturated fat), 90mg cholesterol, 432mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein.

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Reviews

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Average Rating:
  • lurky27
    Dec 28, 2015

    Very tasty! Even my 4-year-old devoured it!- Theresa

  • ILoveBakingDesserts
    Apr 13, 2013

    These pork chops are very easy to make, and the tasty mustard sauce goes well not only with the pork, but with steamed broccoli, too!

  • ILoveBakingDesserts
    Apr 13, 2013

    These Pork Chops are very easy to make! The sauce goes well not only with the chops, but with steamed broccoli as well!

  • janineemrick
    Jan 17, 2013

    No comment left

  • rebekahjeffries
    Dec 4, 2012

    No comment left

  • bjsilve0
    Jun 18, 2012

    Quick and easy with a great flavor and very moist.

  • cherrylady
    Apr 1, 2012

    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!

  • johnsen
    Oct 27, 2011

    very tender

  • linolson
    Aug 17, 2011

    Next time I think I will use white wine for the second listed broth too.

  • s_pants
    Jun 4, 2011

    No comment left