Boneless Pork Chop with Shallot Mustard Sauce Recipe -
Boneless Pork Chop with Shallot Mustard Sauce Recipe
  • READY IN 35 mins

Boneless Pork Chop with Shallot Mustard Sauce

Recipe by  

"Delish! If you like mustard and pork, create and devour. Serve with salad with vinaigrette dressing, goat cheese, tomato, and crumbled bacon. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork chops with salt, pepper, and Italian seasoning.
  3. Heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook pork chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. Transfer pork chops to a baking dish, keeping the pan juices in skillet.
  4. Bake pork chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  5. Cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes. Pour chicken stock and cooking wine into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  6. Whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. Serve pork chops drizzled with mustard sauce.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2015

Made this for dinner, and it was a definite hit. As one kid said, 'this goes in the rotation'... which is pretty good praise from my crowd. Not sure if the sauce got away from me, but it turned out a tad grainy. Not inedible at all, but there at the last, I got a little busy and think it separated a tad. I resized the recipe to serve 6, and it told me to use 3 cups of half and half, which would have been ridiculous, so I only used 2 and reduced it by about 1/3. Served over buttered noodles with some boneless loin chops I carved from a whole loin and a side of sauteed cabbage with leeks. All around great experience. I would pay for this in a restaurant, and that's about as good as it gets in my world.

Most Helpful Critical Review
May 11, 2015

The sauce is very good. The chops turned out extremely dry and tasteless. I would not make this again.


11 Ratings

Feb 09, 2014

Made this tonight and got rave reviews from my boyfriend...The only things I did differently was add some more butter to the sauce, as well as some freshly grated parmesan cheese. It was such a beautiful presentation along side roasted asparagus, and even better taste. Thank you!

Jan 10, 2014

Great recipe! Would make again

Oct 01, 2013

I omitted the shallot since I didn't have any and added a little parmesan cheese and garlic to the sauce. Turned out great!

Aug 22, 2015

We made this.. paired it with Roasted New Red Potatoes. Added Feta Cheese as a topping. Dressed it with Sonoma Cutrer Chardonnay. Was very yummy!!! Quick Recipe to make

Aug 08, 2015

this was one of the more inexpensive recipes I've tried. This covered us for dinner and my boyfriend's lunch the next day. Sauce was enough for 4 medium pork chops. I didn't have italian seasoning (these are mostly salt anyways as Alton Brown says) but followed everything else exact.

Aug 05, 2015

My husband and I both loved it. I changed a few things based on what I had in the house. The sauce was thinner than I expected but it was excellent especially over the rice. I served it with sautéed spinach and onions. We will have it again.


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  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 34.6 g
  • 53%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 638 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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