Boneless Pork Chop with Shallot Mustard Sauce

Boneless Pork Chop with Shallot Mustard Sauce

Sharlena Wood 1

"Delish! If you like mustard and pork, create and devour. Serve with salad with vinaigrette dressing, goat cheese, tomato, and crumbled bacon. Enjoy!"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 471 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 seas...

Most helpful critical review

My husband and I were not that pleased with this dish. The pork was very dry and the cream in the sauce curdled. We won't be making it again.

Most helpful
Most positive
Least positive
Newest

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 seas...

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 ...

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 ...

Great recipe! Would make again

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

Loved this! I added half of the amount of 1/2 and 1/2, and used milk in place to save some calories. But other than that, we did the same. It was delicious.

My husband and I were not that pleased with this dish. The pork was very dry and the cream in the sauce curdled. We won't be making it again.

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

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 sau...

Other stories that may interest you