PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE

Hello there!

My husband loves pork chops. Personally I’m not really a fan. I often find them dry, tough and not particularly pleasant. But they are high on my husband’s favorites list, and if he had his way we’d eat pork chops much more frequently. When he does eat them it’s usually when I’m too busy to cook and he offers to throw something on the BBQ. Inevitably he’ll run to the market and come home with the dreaded pork chops. Or he’ll make a trip to Costco and without exception, arrive home with a 24 pack of them. He puts them in the freezer for a rainy day when he can cook them up against my will.

So, in light of these unfortunate truths in the Becker household I decided I needed to find a way to prepare pork chops that even pork chop haters like me would enjoy. It needed to be a preparation that would give the dreaded things a little moisture, tenderness and some added flavor, giving them a real kick in the pants. So, I came up with this mighty fine recipe for Pan Fried Pork Chops with Mustard Cream Sauce. 

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE | www.AfterOrangeCounty.com

But before we get started on this recipe I think it’s very important for you to consider brining your pork chops a day or two before you intend to make this recipe. As I said, pork chops are so often tough as nails. That’s because they really are a very lean meat, like a cheap steak with little marbling. But one way to make really tasty and tender pork chops is to brine them first. Here’s how to do that:

Pork Brine Recipe

Add 1/2 cup Kosher salt and 1 teaspoon whole black peppercorns to 2 quarts of cold water in a large bowl or container. Stir to dissolve the salt. Submerge the pork chops completely in the brine, cover the container and place it in the refrigerator overnight. Sometimes I actually brine my pork chops for up to three days. When you are ready to cook the pork chops remove them from the brine and pat them completely dry with paper towels. Drying the meat well will help it to brown in record time. Also, brining will not result in salty pork chops, just juicy, tender and flavorful ones. Note: some recipes for pork brine call for lots of added herbs & spices. Because we are making a mustard cream sauce for this recipe, please just make your brine as described here, otherwise the flavors will fight each other.

Here’s what you’ll need to make the Pan Fried Pork Chops with Mustard Cream Sauce…

  • 6  Center-Cut, Bone-In Pork Chops, 1″ Thick 
  • Kosher Salt & Coarse Ground Pepper
  • 2 Tablespoons Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoon Cooking Sherry
  • 2 Cups Heavy Cream
  • 3 Tablespoons Country Dijon Coarse Ground Mustard
  • 2 Tablespoons Italian Parsley, Minced

And here’s how to make them…

Make sure you have blotted the pork chops dry with paper towels. Then season both sides with Kosher salt and coarse ground pepper to taste.

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE | www.AfterOrangeCounty.com

Heat the olive oil and butter in a large frying pan on medium-high heat.

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE | www.AfterOrangeCounty.com

Add the pork chops to the hot pan and cook, turning several times until golden brown on both sides and your instant-read thermometer registers  140°F to 145°F in the thickest part of the meat.

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE | www.AfterOrangeCounty.com

Transfer the meat to a plate and let them rest while you prepare the mustard sauce. If you have a warming drawer use it at this point to keep the meat warm while it rests. If not, tent it loosely with a sheet of foil. I like to serve this dish with fried shoestring potatoes, so I prepare those at the same time as well. I’ll have to show you how to make them another day.

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE | www.AfterOrangeCounty.com

Returning to the frying pan in which you prepared the pork chops, drain off all but about 2 tablespoons of fat. Reheat the pan to medium heat and add the sherry. Mix with a flat wooden cooking utensil to deglaze all of the crunchy, browned goodness from the pan. Add the cream and mustard and whisk to combine. Add Kosher salt and coarse ground pepper to taste. Cook for a couple of minutes until the sauce begins to thicken a bit.

By the way, it’s important to note that this recipe calls for a particular type of mustard. Please use Country Dijon Coarse Ground Mustard. The mustard seeds give it a particular texture and flavor that makes this sauce special. If you can’t find it in your grocery store here’s a handy link to the product on Amazon.

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE | www.AfterOrangeCounty.com

Add the pork chops into the mustard sauce along with the juices from the plate. Spoon the sauce over the pork chops.

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE | www.AfterOrangeCounty.com

Sprinkle them with fresh minced parsley and serve.

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE | www.AfterOrangeCounty.com

This dinner is a real treat. It’s one of those dinners you make when you want to treat your meat and potatoes loving husband to something special.

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE | www.AfterOrangeCounty.comENJOY!

Here’s the printable recipe!

PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE
 
Author:
Recipe type: Main Dish
Serves: 6 servings
Ingredients
  • For the Brine
  • ½ cup Kosher Salt
  • 1 Teaspoon Whole Black Peppercorns
  • 2 Quarts Cold Water
  • For The Pork Chops & Mustard Sauce
  • 6 Center-Cut, Bone-In Pork Chops, 1" Thick
  • Kosher Salt & Coarse Ground Pepper
  • 2 Tablespoons Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoon Cooking Sherry
  • 2 Cups Heavy Cream
  • 3 Tablespoons Country Dijon Coarse Ground Mustard
  • 2 Tablespoons Italian Parsley, Minced
Instructions
  1. To Make The Brine
  2. Add Kosher salt and peppercorns to cold water in a large bowl or container.
  3. Stir to dissolve the salt.
  4. Submerge the pork chops completely in the brine, cover the container and place it in the refrigerator overnight. Sometimes I actually brine my pork chops for up to three days.
  5. When ready to cook the pork chops remove them from the brine and pat completely dry with paper towels.
  6. To Make The Pork Chops & Mustard Sauce
  7. Blot the porks chops dry with paper towels.
  8. Season both sides with Kosher salt and coarse ground pepper to taste.
  9. Heat olive oil and butter in a large frying pan on medium-high heat.
  10. Add pork chops to the hot pan and cook, turning several times until golden brown on both sides and your instant-read thermometer registers 140°F to 145°F in the thickest part of the meat.
  11. Transfer meat to a plate and let them rest while you prepare the mustard sauce.
  12. If you have a warming drawer use it at this point to keep the meat warm while it rests. If not, tent it loosely with a sheet of foil.
  13. Returning to the frying pan in which you prepared the pork chops, drain off all but about 2 tablespoons of fat.
  14. Reheat the pan to medium heat and add the sherry.
  15. Mix with a flat wooden cooking utensil to deglaze all of the crunchy, browned goodness from the pan.
  16. Add the cream and mustard and whisk to combine.
  17. Add Kosher salt and coarse ground pepper to taste.
  18. Cook for a couple of minutes until the sauce begins to thicken a bit.
  19. Add the pork chops into the mustard sauce along with the juices from the plate.
  20. Spoon the sauce over the pork chops.
  21. Sprinkle them with fresh minced parsley and serve.
  22. ENJOY!
Notes
BRINING NOTES: Brining will not result in salty pork chops, just juicy, tender and flavorful ones. Drying the meat well will help it to brown in record time. Also, some recipes for pork brine call for lots of added herbs & spices. Because we are making a mustard cream sauce for this recipe, please just make your brine as described here, otherwise the flavors will fight each other.

THE MUSTARD: Don't go using just any old mustard for this recipe. It is important that you use the Country Dijon Coarse Ground Mustard. If you don't know where to find it here's a handy link.

 

So there you have it: PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE

Express Yourself!

No blog post is truly complete without a word from you. I’d be so delighted if you’d leave a comment below. 

All opinions expressed in this post are my own. Unless otherwise credited, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. This post contains affiliate links.

Comments

  • Mary W Ferguson

    I have to agree with your husband, I love pork chops and pork tenderloin. Of course being from VA and the family raising pigs and having the best hams in VA, I would love them.
    The recipe sounds wonderful and i have copied it. Thanks so much.
    Have a great weekend.
    Mary

  • Hi Mary, how lucky you were to grow up with pigs. As live animals go, I love them. My family in Spain is always raising 1 or 2 and I enjoy them so much. A good Virginia ham sounds so good too! Hope you enjoy the recipe!

  • Victoria

    I’m with you on the pork chops…their attraction is lost on me as I too find them fairly flavorless and tough and chewy. I never order them in a restaurant and rarely make them at home. But my S.O. enjoys them, so I will be giving your recipe a try. I have seen the popularity of brining quite a bit lately, so I’m optimistic that the tide may turn on my view of pork chops. Thanks so much!

  • Hi Victoria, ah, so I have a sole sister in the pork chop hater society. However, I think this recipe may win you over;) Let me know what you think. The brining really does do the trick.