These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook – they’re ready in about 15 minutes.
This simple recipe makes a great weekday Autumn dinner.
I love pork chops, there’s just something so old-school and comforting about them. Every Nanna everywhere has a pork chop recipe, I’m sure of it!
I think think they’re making a bit of a comeback – retro cool – like black forest gateaux and prawn cocktail, and I’m here for it.
This is my favourite way to cook them.
Melt in the mouth crispy edges and full on creamy, mustardy and indulgent sauce, what’s not to love?
I finish them off in the oven while I cook the potatoes and green beans and WHAM, dinner on the table in less than 20 minutes. My lot are usually sat waiting at the table, knives and forks in hands, and tongues practically hanging out when I cook this, see how I make it below.
📋 What do we need?
- Pork chops – I’m using thick-cut pork chops, but you can use thick pork loin steaks, shoulder steaks or pork cutlets too. If you’re using thinner pork steaks, cook for 2-3 minutes less (just make sure they’re not pink in the middle when cooked).
- Mustard – I’m using wholegrain mustard. You can replace with Dijon in you prefer, but reduce the amount down to about 1 level tablespoon if you do, as Dijon is stronger.
- Double (heavy) cream – you can replace with crème fraîche if you like, but if you do, I would suggest leaving out the Worcestershire sauce, as crème fraîchee is a little bit more tart than cream.
📺 Watch how to make it
Full recipe with detailed steps and ingredient amounts, in the recipe card, at the end of this post.
- Fry the seasoned pork chops in oil for 3 minutes on each side, then transfer to a baking tray, and place in the oven.
- Deglaze the pan with stock then add mustard, cream and a little dash of Worcestershire sauce. Bubble until reduced.
- Remove the pork from the oven and let it rest for a few minutes, then pour over the sauce.
👩🍳PRO TIP Pork chops do have a tendency to curl up a little bit when frying – due to the band of fat on the outside of the chop becoming taut when heat is applied. I don’t mind this (it’s going in the oven anyway, so even the bits that lift from the pan will be fully cooked), but if you prefer your pork chops to stay flat, you simply need to score a the fat a few times, along the edge of the chop. Food and Wine have a little video on how to do it here.
A final flourish of chopped parsley and we are done, how good do these look?
🍽️ What to serve it with
- Steamed Potatoes, or my Crispy Smashed Potatoes
- Mashed Potatoes also taste great with the mustard sauce
- Garlic Parmesan Green Beans
- Roasted Broccoli
So that’s Friday night dinner sorted. I love this with baby new potatoes and green beans (and lots of sauce) a nice glass of chilled white wine wouldn’t be out of place too 😋
What will you have with yours?
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Pork Chops with Creamy Mustard Sauce
Ingredients
- 4 thick cut, bone-in, Pork chops
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ tbsp sunflower oil
- 240 ml (1 cup) chicken stock
- 1 heaped tbsp wholegrain mustard
- 120 ml (1/2 cup) double (heavy) cream
- 1 dash (about 1/8 tsp) Worcestershire sauce
To Serve:
- 2 tbsp freshly chopped parsley
- freshly ground black pepper
Instructions
- Preheat the oven to 175C/350C (fan).
- Place the pork chops on a plate and sprinkle on the salt and pepper.4 thick cut, bone-in, Pork chops, ½ tsp salt, ½ tsp black pepper
- Heat the oil in a large pan over a high heat.1 ½ tbsp sunflower oil
- Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
- Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
- Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.240 ml (1 cup) chicken stock
- Stir in the mustard, then stir in the cream and Worcestershire sauce.1 heaped tbsp wholegrain mustard, 120 ml (1/2 cup) double (heavy) cream, 1 dash (about 1/8 tsp) Worcestershire sauce
- Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
- When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
- Divide the rested pork between plates and pour over the sauce.
- Sprinkle with parsley and black pepper and serve.2 tbsp freshly chopped parsley, freshly ground black pepper
Video
Notes
- Try Dijon mustard instead of wholegrain for a smooth sauce.
- This recipe would also work well with pan-fried chicken breast finished in the oven. You would need to fry the chicken for a few minutes longer, as chicken breast is thicker than pork chops (ensure the chicken is piping hot and no longer pink in the middle).
- Try using crème fraiche instead of double (heavy) cream for a lighter sauce.
- Add veg to the pan (as soon as the chops are in the oven), before adding the stock. Mushrooms or spinach are a nice addition.
- Add chopped shallots (as soon as the chops are in the oven, before adding the stock) and a splash of brandy for a take on my Diane Sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is one of my family’s favorite sauces. I use dijon instead of grainy mustard, and add a bunch of dried thyme and rosemary 😀 Thank you for the recipe!
Easy, weeknight meal. Family enjoyed this meal. Pork chops were succulent, which is often hard to achieve. Creamy sauce was tangy and delicious. Saved recipe to make again. Will use sauce with chicken too!
Was a little disappointed but I’m used to a lot more flavor. It really depends on the mustard you use. I probably would have put more than a heaping tablespoon. Added some garlic powder, Italian seasoning and parmesan and it made it better. This is a good base sauce that I will try again with other variations. Thanks