Pork Chops with a Mustard Sauce

162 Reviews
98% would make this recipe again

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Preparation : 5 min Cooking : 15 min
300 calories/serving

Ingredients

2 pork chops with bones, about 2 cm thick 360 g
1/4 tsp ground pepper 1 g
1 shallots, finely chopped 40 g
1 tbsp olive oil 15 mL
1/2 tbsp butter, unsalted 7 g
1/4 cup chicken broth 65 mL
2 tsp Dijon mustard 10 g
1 1/2 tbsp whipping cream 35% 23 mL
1 tsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional] 0.2 g
aluminum foil

Before you start

Keep the individual serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Pat the pork chops dry, then sprinkle with pepper. Finely chop the shallots. Set aside.
  2. Heat a dry, heavy skillet over moderately high heat. When the skillet is hot, add the oil, swirling the pan to coat the bottom, then add the chops and brown 2 min on each side. Transfer the pork chops to a plate, then set them aside in the oven, loosely covered with foil.
  3. Meanwhile, add the butter to the skillet, then cook the shallots over moderately high heat, with stirring, until softened, 3-4 min. Add the broth and boil 2 min, scraping up any brown bits. Add the mustard and cream, return the mixture to a boil, then add the lemon juice. Return the pork chops to the skillet. Simmer, uncovered, until the sauce is slightly thickened and the meat is cooked, 3-4 min. Add salt to taste.
  4. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

300

Fat

19 g

30 %

Saturated 7.5 g
+ Trans 0.1 g

38 %

Cholesterol

90 mg

Sodium

220 mg

9 %

Carbohydrate

4 g

1 %

Fibre

1 g

3 %

Sugars

0 g

Net Carbs

3 g

Protein

26 g

Vitamin A

8 %

Vitamin C

6 %

Calcium

4 %

Iron

10 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives 3
Fats 4
More info
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Reviews

162 Reviews (157 with rating only) 98% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Main courses/Entrées

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Best part of this recipe - the sauce. The worst part of this recipe (my fault) - using chops that were too thick (about an inch). Took too long to cook the chops causing the sauce to mostly cook off. Next time, I'll get the required 2 cm thick chops and I'm sure the results will be better. Regardless - wild taste!

Useful 2
april 01, 2012

This was such a big hit with my family that my husband requested the sauce again the next night, but with chicken.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

really good sauce

Useful 0

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