Pork Chops in a Creamy Mustard Sauce

These pork chops are browned in butter, then covered and simmered with white wine and fresh lemon juice until very tender.

The pan drippings form the base of a sauce made with flour, light cream, Dijon mustard, and cayenne pepper. The finished sauce is served with the chops.

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Before you start

Use pork chops that are 1 inch thick and a large skillet.

Keep the flour portions separate: 2 tablespoons for dredging and 1 1/2 tablespoons for the sauce.

FoodSafety.gov specifies that pork chops must reach an internal temperature of 145°F (63°C), followed by a rest of at least 3 minutes before serving. If that temperature has not been reached, continue simmering until it is met.

Ingredient notes

• pork chops: Use chops that are 1 inch thick.
• flour: The 2-tablespoon portion is for dredging; the 1 1/2-tablespoon portion goes into the pan drippings for the sauce.

Pork Chops in a Creamy Mustard Sauce recipe

Pork Chops in a Creamy Mustard Sauce

Pork chops browned in butter and simmered with white wine and lemon juice, served with a creamy Dijon mustard sauce made from the pan drippings.

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Servings: 6 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 6 pork chops 1 inch thick
• salt and pepper
• 2 tablespoons flour for dredging
• 2 tablespoons butter
• 1/4 cup white wine
• 1 tablespoon fresh lemon juice
• 1 1/2 tablespoons flour for the sauce
• 1 cup light cream
• 2 tablespoons Dijon mustard
• 1 dash red cayenne pepper

Method

 

1. Season the pork chops with salt and pepper. Dredge them in 2 tablespoons of flour.
2. Heat the butter in a large skillet and brown the chops well.
3. Add the white wine and lemon juice. Cover and simmer for 45–50 minutes, until very tender. Transfer the chops to a serving platter.
4. In the same skillet, stir 1 1/2 tablespoons of flour into the drippings until smooth. Stir in the light cream, Dijon mustard, and cayenne pepper.
5. Simmer, stirring, for 1 minute. Serve the pork chops with the sauce.

Notes

Preparation time: 15 minutes.

Tips for success

Stir the sauce flour into the pan drippings until smooth before adding the light cream, Dijon mustard, and cayenne pepper.

Keep stirring during the sauce’s 1-minute simmer.

Related recipes

Mustard Pork Chops Mustard Pork Chops also pairs browned pork chops with white wine, Dijon mustard, and cream, but finishes the covered chops in the oven. Pork Chops in Honey-Mustard sauce Pork Chops in Honey-Mustard sauce also uses white wine and Dijon mustard, with honey rather than cream in the sauce.