Braised Pork Chops With Creamy Mustard Sauce

Total Time
Prep 5 mins
Cook 30 mins

Tasty, quick 'n easy, and the chops stay moist . . . 'nuff said.

Ingredients Nutrition


  1. Season chops with 1/4 tsp thyme, salt and pepper (both sides).
  2. Heat oil in a medium skillet over medium-high heat; add chops and brown well on one side before turning over to brown the other side.
  3. After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil.
  4. Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet.
  5. Bring to a simmer and cover, cooking at a slow simmer for 15 minutes (if you find that your liquid is reducing too quickly, adjust your temperature a bit downward, and add an additional tablespoon water if needed).
  6. Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside.
  7. After the 15 minutes simmer time, remove the cover from the skillet and continue simmering until most but not all of the liquid has evaporated (about 5 minutes).
  8. Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat.
  9. Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove.
  10. Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so).
  11. Top chops with sauce and serve.


Most Helpful

Good, clear instructions for an easy to prepare, delicious dish. I used sour cream in my mixture and lots of onions and got a very generous amount of saucy caramelized onions for the 2 servings. Real comfort food. The chops were nicely done. Thanks!

woodland hues February 15, 2005

quick, easy and good,i liked the orange dijon flavors. the chops were a bit tough for us, i did make 4, but i doubled the rest of the ingredients, and served the extra sauce over the mashed potatoes.

chia January 08, 2005

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