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Pork Chops In Mustard Cream Sauce

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

15 to 17 minutes


4 servings


4  bone-in center cut pork loin chops, cut 3/4 to 1-inch thick

*  Alessi Sea Salt

1/4  cup plus 1 teaspoon  flour

2  medium  shallots, finely chopped

1  tablespoon  Da Vinci Olive Oil

2  tablespoons  Alessi White Wine Vinegar

1/2  cup  dry white wine

8  ounces  H-E-B Whipping Cream (1 cup)

1  tablespoon  Maille Dijon Mustard


Heat oven to 375 degrees.

Season chops on both sides with salt and pepper. Sprinkle 1/4 cup flour on a sheet of wax paper. Turn pork chops in flour to coat; shake off excess.

Heat oil in a 12-inch ovenproof skillet over Medium-High heat. Sear pork chops 2 minutes per side. Pour vinegar into skillet over chops. Remove from heat when vinegar has almost evaporated. Place shallots over bottom of skillet around pork chops.

Place skillet in oven; roast chops 5 to 7 minutes or until the internal temperature in the thickest part (not touching bone) reads 150 degrees. Remove chops to a plate; cover loosely to keep warm. Leave pan juices in skillet.

Place roasting skillet over Medium-High heat. Stir 1 teaspoon flour into pan juices; cook 1 minute. Gradually add wine, whisking constantly. Bring to a boil; boil 2 to 3 minutes until thickened. Stir in cream and mustard. Bring to a boil. Add pork chops and heat 1 minute.
Nutritional Information
No Nutritional Information Available
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