Pork in Mustard Sauce Recipe

4.5 2
Pork in Mustard Sauce Recipe
Pork in Mustard Sauce Recipe photo by Taste of Home
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Pork in Mustard Sauce Recipe

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4.5 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Pork in Mustard Sauce in Country Woman May/June 1997, p37

Nutritional Facts

1 each: 456 calories, 27g fat (14g saturated fat), 155mg cholesterol, 333mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 46g protein.

  • 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
  1. 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°.
  2. 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. Yield: 4 servings.
Originally published as Pork in Mustard Sauce in Country Woman May/June 1997, p37

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