Pork Chop w/ Mustard Sauce

Pan-seared pork chops rubbed with porchetta spice and finished in a velvety mustard cream sauce. A quick but luxurious dinner that turns a weeknight into something special.

Why You'll Love Pork Chop w/ Mustard Sauce

This is the pork chop that finally ends your search for juicy, tender perfection. Seared golden and slathered in a creamy Dijon sauce with just the right amount of tang, it's a weeknight stunner that eats like a steakhouse classic.

Tips and Tricks

• Let your pork chop come to room temp before searing-it helps cook evenly and stay juicy.
• Don't skip the rest! Resting locks in moisture and gives you the most tender bite.
• Use a spoon to baste the chop in pan juices during the last minute of cooking for extra flavor.

Variations

Switch it up based on your pantry or preferences:

• Swap Dijon with whole grain mustard for a rustic texture.
• Add a splash of white wine before the cream for deeper flavor.
• Use bone-in pork chops for even more juiciness and flavor.

Substitutions

This recipe is easy to adjust for different ingredients:

• No heavy cream? Sub with crème fraîche or full-fat Greek yogurt (off heat).
• Out of shallots? Use finely diced onion or garlic.
• Try other spice blends like za'atar, fennel pollen, or herbes de Provence.

Best served with

• Mashed or roasted potatoes
• Grilled broccolini or green beans
• Crusty sourdough or focaccia for sopping up that sauce
• A glass of chilled white Burgundy or dry Riesling

How to Store Leftovers

• Store pork and mustard sauce in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.
• Avoid microwaving to prevent drying out the pork.

Common Questions

Pork Chop w/ Mustard Sauce

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Pan-seared pork chops rubbed with porchetta spice and finished in a velvety mustard cream sauce. A quick but luxurious dinner that turns a weeknight into something special.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 25 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: American

Calories: 1043

Ingredients Equipment Method Nutrition

Ingredients

  

For the pork chop

• 2 pork chops
• 1 bunch scallions
• 1 tablespoon tutto porchetta spice Burlap & Barrel or similar
• vegetable oil
• kosher salt to taste

For the mustard sauce

• 1 shallot finely diced
• ¾ cup heavy cream
• 2 heaping tablespoon dijon mustard
• 2 tablespoon parsley finely chopped
• kosher salt and black pepper to taste

Equipment

• Cast iron skillet
• small saucepan or sauté pan
• Mixing bowl
• Whisk
• Tongs
• Cutting board
• Chefs knife

Method

 

Cook the Pork Chops

1. Season both pork chops generously with kosher salt and rub with the porchetta spice blend.
2. Heat a cast iron pan over medium-high heat. Add a thin layer of vegetable oil.
3. When the oil is hot but not smoking, sear the pork chops for 3 minutes on each side.
4. Sear the edges by holding each chop upright with tongs for 20-30 seconds.
5. Remove from the pan and rest on a plate for 6 minutes.

Make the Mustard Sauce

1. Wipe out the pan, then return it to medium heat and add 1 tablespoon oil.
2. Add diced shallot and cook until translucent and soft, stirring frequently.
3. Stir in the heavy cream and let it gently simmer for about 2 minutes, reducing slightly.
4. Turn off the heat, stir in the dijon mustard and chopped parsley.
5. Season to taste with salt and pepper.

Finish & Serve

1. Return rested pork chops to the pan and spoon mustard sauce over the top.
2. Serve immediately with any greens or crusty bread to soak up the sauce.

Nutrition

Calories: 1043kcalCarbohydrates: 10gProtein: 64gFat: 83gSaturated Fat: 48gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 381mgSodium: 184mgPotassium: 1297mgFiber: 1gSugar: 7gVitamin A: 3310IUVitamin C: 14mgCalcium: 157mgIron: 2mg

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