Pan-Seared Pork Chops with Dijon Mustard Sauce
I got a big surprise when I opened the package of what the label claimed was chicken. My heart was set on Italian chicken with artichoke sauce for dinner. I had peeled potatoes to make the best mashed potatoes and had all my ingredients out. What I found in the package was the other white meat. Instead of chicken, we had impromptu pork chops with mustard sauce. Although it turned out delicious, I was still muttering under my breath.
Strike three for my butcher.
I’m not going to rant about him, but let’s just say I’ve found another non-GMO, hormone and antibiotic free meat market. If only I could be a vegetarian, but I’m a carnivore through and through. I’ll cry if I see road kill but I can’t give up eating meat. Sigh.
Since my chicken plan was down the drain I thought creamy scalloped potatoes would go better with the baked pork chops. No fingers were sliced this time. At least these chops were boneless, although smaller in size. Luckily, there were six. With an Asian-style zucchini salad to go along (recipe coming soon), this dinner was nothing to complain about.
The best part?
It’s easy and quick to make. The pork chops are seared in a pan, and while they’re resting you make Dijon mustard sauce in the same pan. Easy – peasy. I still want that Italian chicken, though.
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Pork Chops with Mustard Sauce Recipe
When you expect chicken but get the other white meat, you still make a delicious meal. #porkchops #mustardsauce Click To Tweet
Ingredients:
Serves 4
- 4 large boneless pork chops
- Salt and black pepper
- A dash of ginger powder (optional)
- 2 tablespoons oil
- ½ cup chicken broth
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon mustard
- ¼ cup heavy cream
Directions:
- In a large pan, heat the oil over medium heat.
- Season pork chops with salt, pepper, and ginger (I always dust pork with ginger; it gives the meat a little extra something-something). Add chops to the pan and sear until browned, about 6 minutes per side.
- Transfer to a plate and keep warm.
- In the same pan add the chicken broth and water. Bring to a boil. Reduce the heat to low and add lemon juice, mustard, and heavy cream, stirring until combined. Season the sauce with salt and pepper.
- To serve, spoon sauce over pork chops.
Pan-Seared Pork Chops with Dijon Mustard Sauce
Ingredients
- 4 large boneless pork chops
- Salt and black pepper
- A dash of ginger powder optional
- 2 tablespoons oil
- ½ cup chicken broth
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon mustard
- ¼ cup heavy cream
Instructions
- In a large pan, heat the oil over medium heat. Season pork chops with salt, pepper, and ginger (I always dust pork with ginger; it gives the meat a little extra something-something). Add chops to the pan and sear until browned, about 6 minutes per side. Transfer to a plate and keep warm.
- In the same pan add the chicken broth and water. Bring to a boil. Reduce the heat to low and add lemon juice, mustard, and heavy cream, stirring until combined. Season the sauce with salt and pepper.
- To serve, spoon sauce over pork chops.
My family’s other favorite pork chop dish is this one topped with cauliflower and cheese. How do you like your pork chops prepared?
Featured on Imparting Grace.
Jas, these pork chops sound good. It’s been forever since I’ve made pork chops but seeing how yummy these look, I’ll have to put them on the menu. Thanks for sharing the recipe!
Hi, Keri! I’m kind of glad it wasn’t the chicken in the package, lol. They turned out great 🙂
Well, you may have been disappointed not to get chicken when that’s what you ordered, but these pork chops look absolutely delicious!! Thank you for sharing the recipe. I’m pinning it for future reference!
Thanks so much for joining the Grace at Home party. I’m featuring you this week!
Thank you so much for the feature, Richella! I’m thrilled!!! And, yes, the chops turned out perfect! Blessings
What a beautiful platter of amazing Pork Chops, that sauce looks delicious! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday and you have a great week!
Miz Helen
Thank you for hosting each week, Miz Helen!
This sounds like a no fail recipe with an explosion of flavor! I make a similar recipe for chicken.
I never knew that about ginger and pork chops, but it makes sense!
Thanks for sharing!
A friend of mine shared that ginger secret with me a decade ago and I use it ever since 🙂 Thanks for stopping in!
Alas, my pork chop talent is nil–mine are like hockey pucks. But maybe it’s just that I need the right recipe. I’ll try this one. Over from Over the Moon linky.
You made me giggle! Sometimes mine get like hokey pucks too and I’ve been known for burning few dishes. So it’s not so much a talent as determination, ha!
Mustard and pork are BFF’s, this sounds delish. I would love you to share it at Smell Good Sunday http://jaytriedandtrue.blogspot.com/2017/02/smell-good-sunday-9.html
Thank you, Jay! See you there 🙂
thanks for linking up with us at #OvertheMoon. I’ve pinned and shared your post on social media. It looks delicious!
Thank you, Sue, appreciate it. Have a great week!
This looks so good! Thanks for sharing on the What’s for Dinner link up!
Thank you! Have a great week!
Looks amazing! I pinned it and can’t wait to try it. Thanks for sharing at the Friday at the Fire Station link up party!
Thanks, Jen! 😀
You’d think a butcher of all people would know the difference! At least you were able to think on your feet and this looks like a delicious dinner. You certainly wouldn’t have heard any complaints out of me!
You’d think! It happened twice. Granted, each time when I called to pre-order, but still…When he messed up my Thanksgiving turkey I had enough.
Hi Jas, This recipe looks so good. I wish I could get my daughter to eat pork chops but, I know I’m going to make this when she is going on a sleep over. 😉 Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared.
Thank you, Theresa! My 4-yo granddaughter is not a fan of meat either.
Yummy! This is my kind of meal and I’ll be adding these ingredients to my grocery list this week.
I’m glad I inspired your dinner, Sandra! You won’t regret it 😀
That Dijon mustard sauce looks amazing! I generally bake my chops, so next time I will add the delectable sauce.
Hi, Ali! I hope you’ll like it as much as we did. 🙂 Let me know!
I don’t care whether I can cook, or not, this is going on the menu for tomorrow. Finish, klaar, kaput. The hubby will just have to come to the party and do that searing thing, I think I can handle the sauce. Thanks Jas, I’m glad your white meat changed into something else 😉
Lol, Michelle, my husband stays out of the kitchen while I cook, but gladly cleans up. I like it that way 😀
I’ve never had dijon mustard. True story. Shocking, I know.
Since we have 2 freezers full of home-grown pork & rabbit, I believe I will write dijon mustard on my shopping list & give this recipe a go.
Look at you winning friends & influencing strangers!
I love Dijon mustard and prefer it over yellow, especially with bratwurst. Give it a try!
Btw, thank you, I am thrilled I can influence strangers and always happy making new friends! 😀