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Pork Chops with Mustard Cream Sauce

Pork Chops with Mustard Cream Sauce
6 votes, 4.00 avg. rating (79% score)
by in Oct 2011
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Total Time: 30

Yield: 4 servings

Pair this dish with a long-grain and wild-rice mix and your favorite green vegetable.


  • 4 (1/2-inch-thick) boneless pork loin chops
  • 1/2 teaspoon plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
  • 1 teaspoon chopped fresh or dried rosemary
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 2 tablespoons coarse-grained Dijon mustard
  • Fresh rosemary sprigs


Stir together 1/2 teaspoon salt, 1/2 teaspoon pepper, and rosemary. Sprinkle over pork chops.
Heat oil in a large skillet over medium-high heat and cook chops until no longer pink in center, 5 minutes per side. Remove from skillet and keep warm.
Add cream to skillet. Cook over medium heat, stirring continuously, until cream is reduced to about 1/2 cup.
Stir in mustard and remaining salt and pepper. Serve over pork chops. Garnish with rosemary sprigs.
Updated Monday, September 30th, 2002

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3 Responses to Pork Chops with Mustard Cream Sauce

  1. Helen Wallace July 21, 2003 at 4:55 pm #

    Wonderful flavor. Two family members planned to go out but after trying this they both sat down and ate dinner.

  2. Kathy Neff December 8, 2003 at 8:44 am #

    This became an instant family favorite. Quick, easy and elegant.

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