Pork Chops in a Creamy Mustard Sauce

Total Time
Prep 15 mins
Cook 45 mins

These are fork tender pork chops in the most amazing mustard cream sauce. Company worthy dinner recipe. Wonderful served with rice.

Ingredients Nutrition


  1. Salt and pepper pork chops and dredge in 2 tablespoons flour.
  2. Heat butter in large skillet and brown chops well.
  3. Add wine and lemon juice and simmer, covered for 45 to 50 minutes until very tender.
  4. Remove chops to serving platter.
  5. In same skillet, stir 1 1/2 tablespoons of flour into drippings until smooth.
  6. Stir in cream, mustard and red pepper.
  7. Simmer, stirring for 1 minute.
  8. Serve pork chops with sauce.
Most Helpful

I made some adjustments based on the other reviews. I too found that 1/4 cup liquid initially was not enough so I doubled up. Used only 4 center cut pork chops instead of the 6 and instead of a creamy sauce, I made a brown sauce by omitting the cream and using water. There was just enough sauce for the 4 chops. Both DH and I enjoyed them.

PaulaG February 25, 2005

These were indeed very tender chops! My liquid evaporated almost as soon as I poured in the 1/4 C and I ended up using about a whole cup of the wine. Even at that there was no liquid left at the end and my sauce was very thick. We just put a spoonful on our plates and then spread it on the top or dipped a bite into it. It had a very mild flavor.

Trisha W November 06, 2004

These pork chops are very flavouful. I did have 2 problems - the first being that there was no way I could fit 6 pork chops in one skillet, and I have a large skillet. Had to brown in 2 batches and doubled up to simmer. The second problem was the amount of liquid. The 1/4 cup of wine had evaporated in less than 25 minutes at a simmer and I scorched the chops a bit but added water just in time. I ended up adding close to 3/4s cup of liquid by the time the chops were done, so do watch that. The sauce was wonderful and I do recommend this recipe - just watch the liquid!

evelyn/athens October 27, 2004