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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



  1. Preheat oven to 400°F (200°C). Season pork chops with salt and pepper.
  2. 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.
  3. Transfer pork chops to parchment paper–lined baking sheet; bake for 20 to 25 minutes or until just cooked through.
  4. Meanwhile, heat remaining oil in reserved skillet set over medium heat; cook garlic for 1 minute. Stir in mustard.
  5. Deglaze pan with chicken stock; cook until liquid is reduced by half.
  6. Stir in cream and parsley; cook for 1 to 2 minutes or until cream is heated through and sauce is thickened slightly.
  7. To serve, spoon sauce over pork chops.


Add a splash of white wine, vermouth or brandy to sauce if desired.