Ingredients
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For the pork chops
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2 bone-in pork chops, about 220–250 g each and 2.5 cm thick
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1/2 tsp fine salt
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1/4 tsp freshly ground black pepper
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1 tbsp olive oil
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For the Dijon mustard sauce
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10 g butter
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1 small shallot, finely chopped
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2 garlic cloves, finely minced
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80 ml dry white wine
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100 ml chicken stock
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150 ml double cream
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1 1/2 tbsp Dijon mustard
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1 tsp wholegrain mustard
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1 tsp fresh thyme leaves
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1 tsp lemon juice
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1 tbsp finely chopped fresh parsley
Directions
These creamy Dijon mustard pork chops are the kind of dinner that feels a little special without asking for hours in the kitchen. The chops are browned in a hot pan, then gently finished in a smooth sauce made with dry white wine, chicken stock, double cream and two kinds of mustard.
Dijon mustard gives the sauce its gentle sharpness, while a small amount of wholegrain mustard adds the visible mustard seeds and a little extra texture. Fresh thyme and parsley keep the finished dish from feeling too rich.
How to keep the pork chops juicy
Choose bone-in chops around 2.5 cm thick and take them out of the fridge about 20 minutes before cooking. Pat them dry before seasoning so they brown properly rather than steaming in the pan.
Once the chops have developed a golden crust, remove them while you prepare the sauce. They will finish cooking gently after being returned to the pan. Begin checking them early if your chops are thinner, as pork can become dry when left over the heat for too long.
Making the Dijon cream sauce
Let the white wine bubble for a few minutes after deglazing the pan. This softens its sharpness and lifts all the browned flavour from the bottom of the skillet. Keep the heat gentle after adding the double cream; a hard boil can make the sauce reduce too quickly.
The sauce should lightly coat the back of a spoon. If it becomes too thick, loosen it with a small splash of chicken stock. If it is still thin, allow it to simmer for another minute before returning the pork to the pan.
What to serve with these pork chops
Mashed potatoes, roasted baby potatoes, rice or steamed green vegetables all work well with the creamy mustard sauce. A simple piece of crusty bread is also useful for finishing every last spoonful.
For another easy pork dinner, try our one-pot pork shoulder steak with rice and vegetables. You may also like this comforting fried pork with potatoes and onions.
Storing and reheating
Keep any leftovers in a covered container in the fridge for up to two days. Reheat them slowly in a pan over a low heat, adding a splash of stock or water to loosen the sauce. Avoid boiling, as this can toughen the pork and cause the cream sauce to separate.
Steps
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1
Done
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Prepare the pork chopsTake the pork chops out of the fridge about 20 minutes before cooking. Pat them dry with kitchen paper, then season both sides with the salt and black pepper. |
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2
Done
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Brown the chopsHeat the olive oil in a large heavy-based frying pan over medium-high heat. Add the pork chops and cook for 3–4 minutes on the first side without moving them. |
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3
Done
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Soften the shallot and garlicReduce the heat to medium and add the butter to the same pan. Once melted, add the shallot and cook for 2 minutes, stirring regularly. |
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4
Done
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Deglaze with the winePour in the white wine and scrape the bottom of the pan with a wooden spoon to release the browned pieces left from the pork. |
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5
Done
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Make the mustard saucePour in the chicken stock and double cream. Add the Dijon mustard, wholegrain mustard and thyme. |
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6
Done
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Finish cooking the porkReturn the pork chops to the pan, together with any juices collected on the plate. Spoon some of the sauce over the top of each chop. |
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7
Done
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Finish and serveStir the lemon juice into the sauce and sprinkle over the chopped parsley. Taste and add a little more salt or black pepper only if needed. |
