Pork in Mustard Sauce
I like to add a little zip to plain pork chops with my mustard sauce. This is a wonderful entree to serve company—it looks fancy but isn't difficult to fix.—Cheryl Mutch, Edmonton, Alberta
Total TimePrep/Total Time: 30 min.
- 4 boneless pork chops (about 2 pounds)
- 2 tablespoons butter
- Salt and pepper to taste
- 2 to 3 tablespoons Dijon mustard
- 1/4 cup chopped onion
- 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
- Hot cooked noodles
- 3/4 cup sour cream
- 1 teaspoon browning sauce, optional
- In a large skillet, brown pork chops on both sides in butter. Season with salt and pepper. Add the mustard, onion and tarragon; cover and simmer for 4-6 minutes or until a thermometer reads 145°.
- Place noodles on a serving platter. Arrange pork over noodles; keep warm. Add sour cream and browning sauce if desired to the skillet; heat through (do not boil). Serve with pork and noodles.
Nutrition Facts1 each: 456 calories, 27g fat (14g saturated fat), 155mg cholesterol, 333mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 46g protein.
Originally published as Pork in Mustard Sauce in Country Woman May/June 1997
Follow along as we show you how to make these fantastic recipes from our archive.