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Pork Chops in Mustard Sauce Recipe

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by Oliver Philp (subscribe)
I have spent most of my life in Leith and love to take advantage of what Edinburgh has to offer, particularly food and drink!
Published February 17th 2013
The perfect sauce for pork chops
Ooh, la la!
A fancy take on the humble pork chop!

Serves 2

If you're entertaining and want to be flash you can refer to this dish by it's French name Côtes de Porc Sauce Moutarde. The sauce is packed with flavours that go perfectly with pork. However it's easy to vary the ingredients, e.g. you may prefer to use chicken stock instead of wine, or parsley instead of tarragon.


2 tbsp olive oil
2 tbsp butter
4 pork chops (or pork loin steaks if you prefer a leaner cut)
200ml white wine
tsp dried thyme
300ml tub of whipping cream
1 tomato, peeled, deseeded and chopped
tsp tomato puree
1 tsp Dijon mustard
1 bunch tarragon, chopped

Snip the fat around the chops at various points to prevent them curling during cooking.

On a high heat, melt the oil and butter in a large frying pan and fry the chops for 3 minutes on either side so the fat browns.

Set the chops aside and empty the oil from the pan, leaving a little in the base. Return the pan to the heat, pour in the wine and deglaze the pan.

Add the thyme and reduce the wine until almost all the liquid has evaporated. Reduce the heat to medium then add the cream, the tomato, the tomato puree and the mustard and combine well.

Return the chops to the pan, coating in the sauce and simmer for a few minutes until cooked. Make sure not to overcook as they will go tough.

Plate the chops, then add the tarragon to the sauce (to taste) and combine before spooning over the chops.

I usually serve this dish with steamed green beans topped with butter and boiled new potatoes that have been birled in a pan with butter and salt flakes (though I didn't have green beans when I made the dish for the picture).
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Why? It's delicious!
When: For dinner.
Where: In your kitchen.
Cost: Around £6.
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