Pork Chops with Mustard Sauce

Pork Chops with Mustard Cream Sauce

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Dijon and cream turn everyday pork chops into something special.

Grace Parisi

Updated on November 22, 2023

Pork Chops with Mustard Cream Sauce — Photo:
Jennifer Causey / Food Styling by Julian Hensarling / Prop Styling by Shell Royster

Total Time:

30 mins

Servings:

These pork chops are fast enough for a weeknight dinner, but impressive enough for any dinner party.

Frequently asked questions

What are pork rib chops?

Pork rib chops, also called center-cut rib chops, are bone-in chops cut from the loin. The meat is lean, but is surrounded by fat. If you like, trim some of the fat off the chop, but keep a layer intact; it will protect the meat while it cooks and keep it from drying out. Pork rib chops can be seared, roasted, or braised.

What temperature does pork need to be cooked to?

Pork should be cooked to an internal temperature of 145°F. Let the chops rest after cooking for five to 10 minutes; this allows the muscle fibers in the meat to relax so the juices redistribute. It also gives enough time for the meat's internal temperature to rise about 10 degrees.

Notes from the Food & Wine Test Kitchen

Searing the pork chops on the stove and then finishing them in the oven means you get nicely browned chops that cook through without burning or overcooking the edges. While the pork finishes in the oven, make the pan sauce, by cooking shallots in the residual pork fat or in oil, then simmering them with vinegar and stock, and finishing the sauce with heavy cream and mustard. The sauce is ready when the pork has rested, making this recipe an easy dinner option.

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Ingredients

4 (10-ounce) pork rib chops, 1-inch thick
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 shallot, finely chopped
2 tablespoons red wine vinegar or sherry vinegar
1/2 cup veal stock or canned low sodium chicken broth
1/2 cup heavy cream
1 1/2 tablespoons Dijon mustard
1 tablespoon finely chopped flat leaf parsley

Directions

Preheat the oven to 400°F. Season the pork chops on both sides with salt and pepper. Heat half of the oil in a large skillet over high heat until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast in the oven until cooked through, about 10 minutes.
Meanwhile, check the amount of fat left in the skillet; if there isn't at least a tablespoon, add the remaining oil as needed. Heat the oil and fat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 30 seconds. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Stir in the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.

Originally appeared: June 2012