Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.

    Advertisement
  • Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

TIP

Serve with egg noodles and your favorite steamed vegetable. For dessert serve chunky applesauce topped with cinnamon.

Nutrition Facts

275.3 calories; protein 31.3g 63% DV; carbohydrates 8g 3% DV; fat 11.7g 18% DV; cholesterol 100.5mg 33% DV; sodium 899.8mg 37% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/18/2010
This recipe immediately appealed to me and I have to say it was AWESOME. If you have an extra 10 minutes and want to add real depth of flavor let me tell you what to do... brown the pork chops as instructed but instead of adding the sauce right in remove the pork chops to a plate and put one small-to-medium onion sliced in the skillet (add a little more butter to the pan if it's too dry). After one-two minutes add a container of sliced white mushrooms (has to be fresh sorry - otherwise skip it). Saute until slightly softened then add a healthy shot of bourbon or cognac to deglaze the pan (turn off the burner for a second while you do this for safety). Let this cook until the alcohol has pretty much evaporated/been absorbed by the onions and mushrooms. Then add in the liquids as instructed and return the pork chops (including any juices they have released on to the plate) to the pan and finish recipe as instructed. I had Colman's Mustard Powder in my pantry which is a very high quality product so I opted to use this in addition to the dijon mustard to add another layer of mustard flavor. I created a little spice mixture of the lemon pepper a bit of kosher salt the mustard powder and some more fresh ground black pepper since mine was a little heavy on the lemon side. I rubbed this on BOTH sides of the pork chops and added it the onions/mushrooms while they softened. The result was absolutely excellent. Read More
(27)

Most helpful critical review

Rating: 3 stars
10/31/2011
not as mustardy as id like but still good Read More
(3)
87 Ratings
  • 5 star values: 41
  • 4 star values: 31
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
10/18/2010
This recipe immediately appealed to me and I have to say it was AWESOME. If you have an extra 10 minutes and want to add real depth of flavor let me tell you what to do... brown the pork chops as instructed but instead of adding the sauce right in remove the pork chops to a plate and put one small-to-medium onion sliced in the skillet (add a little more butter to the pan if it's too dry). After one-two minutes add a container of sliced white mushrooms (has to be fresh sorry - otherwise skip it). Saute until slightly softened then add a healthy shot of bourbon or cognac to deglaze the pan (turn off the burner for a second while you do this for safety). Let this cook until the alcohol has pretty much evaporated/been absorbed by the onions and mushrooms. Then add in the liquids as instructed and return the pork chops (including any juices they have released on to the plate) to the pan and finish recipe as instructed. I had Colman's Mustard Powder in my pantry which is a very high quality product so I opted to use this in addition to the dijon mustard to add another layer of mustard flavor. I created a little spice mixture of the lemon pepper a bit of kosher salt the mustard powder and some more fresh ground black pepper since mine was a little heavy on the lemon side. I rubbed this on BOTH sides of the pork chops and added it the onions/mushrooms while they softened. The result was absolutely excellent. Read More
(27)
Rating: 4 stars
05/29/2008
I was grocery time and I was trying to be creative and found this recipe. I was absolutely GREAT! I enjoyed it with herb mashed potatoes and broccoli. It was a HIT!!!!!!!! Read More
(21)
Rating: 5 stars
02/27/2008
i loved this dish! i substituted the lemon pepper seasoning for montreal steak seasoning and it was amazing! the extra sauce went great on mashed potatoes:) Read More
(17)
Advertisement
Rating: 4 stars
04/21/2008
This was yummy but a little strong. I think next time I'll use less lemon/pepper and less dijon. My husband liked it as well as my daughter (who doesn't like mustard!) Read More
(6)
Rating: 4 stars
06/01/2009
My husband and I both really enjoyed this meal it was good and easy to make. I used a grill season on the porkchops and substituted spicy brown mustard for dijon. A key change I made was to use a can of golden mushroom soup instead of cream of mushroom. I also added mushrooms which made for an amazing gravy for the chops and mashed potatoes. Will definitely make this again. Read More
(6)
Rating: 4 stars
01/25/2011
My hubby and 2 yr old twins love this!! Instead of Dijon-style mustard I used honey mustard. I also added a splash of worchestershire sauce to the soup milk and mustard mixture. I seasoned with seasoned salt black pepper and garlic powder. It was delicious!! The worchestershire kept it from being too bland. Next time I'll make it with dijon!! Read More
(6)
Advertisement
Rating: 5 stars
05/08/2008
My boyfriend and I love love love this dish!! It adds the perfect creamy tangy flavor to the chops. I'm making it again tonight! Read More
(5)
Rating: 5 stars
11/01/2012
This is a great dish but needed a few adjustments. When I first made this I taste tested the soup mixture and didn't care for it. It needed something. So I added 1 tsp of lemon juice and let me tell you it made a world of difference. Also I use regular mustard instead of Dijon style. But it's super easy really moist and flavorful and a great recipe! Read More
(4)
Rating: 5 stars
10/03/2008
This is an awesome pork chop recipe! Not too rich like other cream of mushroom pork chop recipes. The mustard puts just the right amount of zing. I didn't have fresh parsley - dried worked fine. I was worried I should have mixed the soup milk and mustard before pouring over the chops but they mixed fine together right in the pan and cooked up to a nicce gravy consistency. Will definitely make again. Read More
(3)
Rating: 3 stars
10/31/2011
not as mustardy as id like but still good Read More
(3)