Pork in Mustard Cream Sauce


"Simple, cheap and elegant! From fridge to dinner party in less than thirty minutes. Tangy mustard compliments pork beautifully and the sauce is perfect over linguine. If you want something especially fine, reduce one cup of good white wine in pan to one quarter cup before assembling sauce and use Dijon."
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20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. In deep skillet, saute chops in olive oil over medium-high heat until lightly browned. Remove to plate.
  2. Lower heat to medium/medium-low and add cream to skillet, stirring to get carmelized bits from bottom of pan. Whisk in mustard and return chops to skillet.
  3. Cover and simmer until chops are cooked through, approximate ten to fifteen minutes (depending on thickness of chops), stirring occasionally.
  4. Place chops on serving platter and keep hot. Sauce may need further reducing but do not cook more than an extra few minutes lest cream seperate. Do not substitute half-and-half, it will curdle.


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