With Sherry and Old Fashioned Dijon Mustard
This is a very simple recipe, I made once, and really liked so I’ve posted it to be able to find it. I used sherry and Old Fashioned Dijon mustard and everybody really loved it. If you add ½ cup water you’ll end up with a little thick sauce that will be spooned over the chops. If you want more sauce adjust the stock accordingly. I hope you’ll love it too!
Serve with rice or mashed potato, whichever suits you.
Pork Chops with Creamy Mustard Sauce
Preparation time: 10 minutes; Cooking time: 45 minutes Serves: 4
- 2-3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- Salt and freshly ground pepper to taste
- 4 large pork chops
- 1 large onion, half moon-sliced
- 1 teaspoon curry powder
- ½ cup dry sherry or port
- ½-1 cup stock (broth)
- 2 tablespoons Old Fashioned Dijon mustard
- ¼ cup 35% cream (whipping cream)
- Season the flour with salt and pepper and use to liberally coat the chops on both sides. This step is essential because the flour will thicken the sauce during cooking.
- Heat 1 tablespoon olive oil in a pan or skillet. Add the chops to the pan and brown them quickly on both sides. Set aside.
- Heat the rest of the oil and sauté the onions until soft. Add the curry powder and cook for one minute, then add the sherry or port and stock and stir to mix. Return the chops to the pan and cover and simmer until the chops are very tender, about 30 minutes. Flip them over at least once.
- Transfer the chops to a warm serving dish. Stir in the mustard and whipping cream to the sauce in the pan (skillet) and stir well to combine. Adjust the seasoning. Pour the sauce over the chops and serve.
- Last updated: 03 August 2019
I like the addition of port. I absolutely love mustard and pork. I’m hoping to get a mustard post up today.
It’s one of my most favourite, pork recipes. Simple but very savoury.
Sounds really good, Liz. A mustard sauce with pork is delicious, made more so with your addition of port. Yum!
Nice to see you. Ontario is nice and sunny today. That pork was good but probably not as good as the smothered one you made. Have a great week.
Liz, this looks sooo good!! I have some very tender tenderloin in the freezer. I’m gonna try this recipe! 😀
Thank you Hari. Please let me know how it goes. I’ve lots of tenderloin in my freezer too!
Hi Liz – This happens to be once of the first recipe I learned to make as an adult. Thanks for bringing it to mind again, I haven’t made it in years. -Kat
I am so glad you know it. it’s simple but very nice. I make it on days when I feel lazy but still want to eat a nice homely meal. Have a great weekend!
Looks delicious! 🙂
Looks good Liz. I do like a mustard sauce. Have a lovely weekend.
Put some Pork on your fork…..that slogan apparently originated in Australia! Wow, your pork chops in this port and mustard sauce look fantastic! Making my mouth water, and I just finished dinner not long ago! I bet they taste wonderful especially with that small bit of curry powder? One of my favourite things to add is curry powder to sauces like this. Have a great Friday! Once the time changes spring can’t be far behind! Cheers Liz!
Oh yes the time is changing this Sunday. Thanks for the reminder otherwise would have been late for an appointment on Sunday morning.
I really love this recipe. I was glad to finish the leftovers the next day at lunch time. Mustard goes well with curry powder for sure. Have a lovely evening.