Pork Chops in Mustard Sauce | Dash of Savory | Cook with Passion

Pork Chops in Mustard Sauce

Pork Chops in Mustard Sauce

Pork chops in a mustard sauce with chopped dill pickles on top. Need I say more. Whether you use dill or sweet pickles, this simple ingredient takes this dish one step further and guarantees to be impressive.

This may sound like an odd combination but trust me it will become a savory favorite in your home. The briny and saltiness of the pickles enhances the flavors in the sauce and adds a perfect flavor to the pork chops. This is a fool proof recipe that I make for every holiday get together with family and it is the most requested for Sunday Family Dinner. I pair these juicy pork chops on top of garlic mashed potatoes and the sauce is served all over the top to create a gravy.

Pork Chops in Mustard Sauce

31 July, 2012
: 4
: 15 min
: 25 min
: 40 min
: Easy


  • 4 whole Pork Chops, bone-in
  • Salt & Pepper
  • 4 tablespoons Olive Oil, divided
  • 1 whole Sweet Onion, diced
  • 2 cloves Garlic, minced
  • 1/4 cup Dry White Wine
  • 2 tablespoons Champagne Vinegar
  • 1 cup Chicken Stock
  • 1 tablespoon Pickle Juice
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Butter
  • 4 whole Dill Pickles, diced
  • 1 bunch Parsley, chopped for garnish
  • Step 1 Preheat your oven to 350 degrees F. Pat dry and season the pork chops with salt and pepper. Heat 2 tablespoons of olive oil in a large pan over medium high heat.
  • Step 2 Add the pork to the pan and cook 3 minutes per side until a golden brown. Remove and place the pork chops in an oven safe dish.
  • Step 3 Transfer the pork chops in the preheated oven to continue cooking. About 10 minutes. Remove and let rest for 10 minutes before serving.
  • Step 4 In the same pan you cooked the pork chops in add the additional 2 tablespoons of olive oil over medium high heat. Add the onion and cook until tender and translucent, 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Deglaze with white wine and vinegar.
  • Step 5 Reduce the wine and vinegar by half. Add the chicken stock and continue to reduce. Add the pickle juice and reduce to a simmer for 10 minutes until sauce looks slightly thickened.
  • Step 6 Make sure your heat is on low and whisk in the Dijon mustard, at this point you don’t want to boil the sauce or else it will separate.
  • Step 7 Whisk in butter until melted and the sauce looks shiny. Add the diced pickles and chopped parsley and whisk in.
  • Step 8 Serve sauce over the top of the pork chops. Garnish with parsley.

Savor and Enjoy!


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