Pork chops in creamy mustard sauce

Name: Pork chops in creamy mustard sauce
Total time: 30 min
Cuisine: British
Ingredients: 4 pork chops, about 200 g each, bone in; 1 tbsp olive oil; 20g butter; 2 shallots, finely chopped; 1 garlic clove, crushed; 100ml dry white wine; 200ml double cream; 1 tbsp Dijon mustard; 1 tbsp fresh parsley, chopped

Golden pan fried pork chops in a quick cream and mustard sauce. Lovely with mash and green beans.

Time30 min
LevelEasy
Costabout £1.75 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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4pork chopsabout 200 g each, bone in
1 tbspolive oil
20 gbutter
2shallotsfinely chopped
1garlic clovecrushed
100 mldry white wine
200 mldouble cream
1 tbspDijon mustard
1 tbspfresh parsleychopped

Method

1
Take the chops out of the fridge 15 minutes before cooking. Pat dry and season well on both sides.
2
Heat the oil in a large frying pan over a medium high heat. Cook the chops for 5 to 6 minutes on each side until golden and the juices run clear. Lift onto a plate and cover with foil.
11 min
3
Turn the heat to medium. Melt the butter in the same pan and cook the shallots for 3 minutes until soft. Stir in the garlic for 30 seconds.
3 min
4
Pour in the wine and let it bubble for 2 minutes, scraping up the sticky bits.
2 min
5
Stir in the cream and mustard and simmer for 3 minutes until slightly thick. Stir in any juices from the plate and the parsley.
3 min
6
Spoon the sauce over the chops and serve at once.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.