All Recipes, Mains, Sauces & Dressing

Pork Chops with Mustard Cream Sauce

Creamy, tangy mustard sauce is the perfect balance for pork chops. Refrigerate any leftover sauce for your next meal of pan-seared salmon or roast chicken.

Serves: 4 Preparation: 20 min Cook Time: 30 min

Lactantia<sup>®</sup> 15% Cooking Cream product image

Made with Lactantia^® 15% Cooking Cream

Lactantia<sup>®</sup> Unsalted Butter product image

Made with Lactantia^® Unsalted Butter

Ingredients

4 large pork chops
1 tsp (5 mL) each salt and pepper
3 tbsp (45 mL) extra-virgin olive oil, divided
1 tbsp (15 mL) Lactantia^® Unsalted Butter
2 garlic cloves, minced
2 tbsp (30 mL) grainy mustard
1 cup (250 mL) chicken stock
1/4 cup (60 mL) Lactantia^® Cooking Cream
1/4 cup (60 mL) finely chopped fresh parsley

Directions

Preheat oven to 400°F (200°C). Season pork chops with salt and pepper.
In large nonstick skillet set over medium-high heat, heat 2 tbsp (30 mL) oil and butter. Cook pork chops for 1 to 2 minutes or until seared on each side. Reserve skillet.
Transfer pork chops to parchment paper–lined baking sheet; bake for 20 to 25 minutes or until just cooked through.
Meanwhile, heat remaining oil in reserved skillet set over medium heat; cook garlic for 1 minute. Stir in mustard.
Deglaze pan with chicken stock; cook until liquid is reduced by half.
Stir in cream and parsley; cook for 1 to 2 minutes or until cream is heated through and sauce is thickened slightly.
To serve, spoon sauce over pork chops.