Pork Chops with Mustard Sauce

Juicy pork chops served with a rich and creamy Dijon mustard sauce made with shallots, chicken broth, and a touch of lemon juice. A classic French-inspired dish that's both elegant and easy to prepare.

4 servings

38 min

Published October 4, 2025

Ingredients

•4 piece pork chops
•¾ teaspoon salt
•½ teaspoon black pepper
•2 tablespoons vegetable oil
•¼ cup shallots
•2 tablespoons unsalted butter
•½ cup chicken broth
•¼ cup Dijon mustard
•2 tablespoons heavy cream
•2 teaspoons lemon juice

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 325°F.
10 min
2.
Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
18 min
3.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
10 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 325°F.

10 min

Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.

18 min

Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

10 min