“Pork Chops in Mushroom Mustard Sauce”

Nothing pleases me more than a quick and easy weeknight meal especially if it includes a good pork chop. One of my most favorite meals, Pork Chops in Mushroom Mustard Sauce is the start of a week of recipes using pork. Each recipe is easy and quick enough to serve any weeknight. Note: This recipe can be doubled for 4 servings.

This particular recipe was inspired by a business trip from years ago. The restaurant was a place you wished you lived close to and could visit there at least once a week.

I remember ordering pork chops from the menu, being reluctant because the chops were bone-in. What the heck, I’m traveling! All I said was, “Shut the front door!” The pork chops were absolutely incredible.

Pork Chops in Mushroom Mustard Sauce

Dreaming of that meal for the longest time, thinking of savory flavors and mushrooms. I decided to put my creative kitchen skills to work and create something similar to what I had eaten.

If you love Dijon mustard, you’re going to be super happy. The mustard is a base of the sauce with its big savory flavor. Dijon is not just for salad dressing.

Shallot is used place of onion for subtleness of flavor and button mushrooms for just the right texture in the sauce. You can use baby Bellas if desired for a meatier sauce.

Once all these flavors and textures come together, you have tender pork chops in a luscious, creamy sauce. Serve this pork chop deliciousness over simple egg noodles.

Ready to start cooking this easy meal? You’re going to love it.

Pork Chops in Mushroom Mustard Sauce

Let’s start by bringing your pork chops to room temperature, about 30 minutes. All meat, poultry and seafood unless specified in the recipe should not be cooked straight from the refrigerator. Room temperature allows for even cooking especially large pieces.

Season chops with a sprinkling of salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add in pork chops and cook about 4 minutes until nicely browned. Turn chops over and cook for an additional 3 to 4 minutes. Remove chops to a plate.

Using same skillet, sauté shallot and mushrooms until tender and moisture from mushrooms has evaporated. Pour in broth and add in chops then bring to boil. Reduce heat to simmer and stir in heavy cream and mustard, stirring as sauce thickens.

Should you prefer the sauce a bit thicker sauce, use a small bowl to make a slurry of 1 T. cornstarch and 1/4 cup sauce. Blend the slurry until smooth and stir back into skillet. The sauce will thicken in few minutes.

Remove from heat and serve pork chops and mushroom mustard sauce over egg noodles.

Pork Chops in Mushroom Mustard Sauce

I hope this pork chop recipe has you salivating. It is a drool-worthy meal that will be loved by all.

A few simple ingredients and you’ve got dinner in under an hour; probably more like 45 minutes.

Just think of those tender pork chops simmered in a creamy, savory mustard sauce with mushrooms and other seasonings. So good you’ll want to lick the plate. (smile) Checkout another easy delicious recipe like my “Honey Orange Garlic Pork Chops”. On a time crunch, I got you covered.

You’ll find this recipe worthy of the put-on-repeat file because it never fails to impress.

If you make this recipe, like or leave message below, @chowdownlowdown, #chowdownlowdown or @michelleheyden. Enjoy!

Pork Chops in Mushroom Mustard Sauce

 

Pork Chops in Mushroom Mustard Sauce

2 – 1/2-inch-thick pork rib chops

Salt and black pepper

1 T. unsalted butter

1 T. Olive oil

1 shallot, minced

4 oz. white button mushrooms, sliced

1 cup low-sodium chicken broth

1/2 cup heavy cream

1 T. Dijon mustard

Chopped fresh parsley, for garnish, optional

Cooked egg noodles, for serving

 

Season pork chops on both sides with salt and pepper.

In a large skillet, heat butter and olive oil over medium-high heat.

Add in pork chops and cook for 3 – 4 minutes until browned. Turn over chops and cook for another 3 minutes. If your chops are thinner or thicker, increase or decrease cooking time as needed. Remove to a plate.

Using same skillet, add in shallot and mushrooms. Stir occasionally and cook until softened and water from mushrooms has evaporated, about 5 -7 minutes.

Pour in chicken broth, scraping brown bits from bottom and bring to boil.

Reduce heat to medium-low heat and stir in heavy cream and Dijon mustard. Do not allow the cream sauce to boil. Just a low simmer will work here.

Return chops and juices back to skillet, spooning sauce over chops as they warm through and sauce thickens. If you prefer a thicker sauce, combine 1 Tablespoon cornstarch with some of sauce to make a slurry and add back to skillet.

Remove skillet from heat and garnish with fresh parsley, if desired. Serve chops and sauce over egg noodles.

Note: Recipe can easily be doubled for extra servings.

 

Makes 2 servings.