Delish! If you like mustard and pork, create and devour. Serve with salad with vinaigrette dressing, goat cheese, tomato, and crumbled bacon. Enjoy!

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Season pork chops with salt, pepper, and Italian seasoning.

  • Heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook pork chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. Transfer pork chops to a baking dish, keeping the pan juices in skillet.

  • Bake pork chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes. Pour chicken stock and cooking wine into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

  • Whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. Serve pork chops drizzled with mustard sauce.

Nutrition Facts

471 calories; protein 18.9g 38% DV; carbohydrates 24g 8% DV; fat 34.6g 53% DV; cholesterol 93.2mg 31% DV; sodium 444.6mg 18% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2014
Made this tonight and got rave reviews from my boyfriend...The only things I did differently was add some more butter to the sauce as well as some freshly grated parmesan cheese. It was such a beautiful presentation along side roasted asparagus and even better taste. Thank you! Read More
(3)

Most helpful critical review

Rating: 3 stars
04/15/2016
This is good once. We had left overs so I ate this for two days and the flavor went from new and exciting to near appalling. I think this is a dish you serve once and not often. Read More
24 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/09/2014
Made this tonight and got rave reviews from my boyfriend...The only things I did differently was add some more butter to the sauce as well as some freshly grated parmesan cheese. It was such a beautiful presentation along side roasted asparagus and even better taste. Thank you! Read More
(3)
Rating: 4 stars
03/23/2015
Made this for dinner, and it was a definite hit. As one kid said, 'this goes in the rotation'... which is pretty good praise from my crowd. Not sure if the sauce got away from me, but it turned out a tad grainy. Not inedible at all, but there at the last, I got a little busy and think it separated a tad. I resized the recipe to serve 6, and it told me to use 3 cups of half and half, which would have been ridiculous, so I only used 2 and reduced it by about 1/3. Served over buttered noodles with some boneless loin chops I carved from a whole loin and a side of sauteed cabbage with leeks. All around great experience. I would pay for this in a restaurant, and that's about as good as it gets in my world. Read More
(2)
Rating: 5 stars
08/08/2015
this was one of the more inexpensive recipes I've tried. This covered us for dinner and my boyfriend's lunch the next day. Sauce was enough for 4 medium pork chops. I didn't have italian seasoning (these are mostly salt anyways as Alton Brown says) but followed everything else exact. Read More
(1)
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Rating: 4 stars
10/01/2013
I omitted the shallot since I didn't have any and added a little parmesan cheese and garlic to the sauce. Turned out great! Read More
(1)
Rating: 4 stars
01/11/2014
Great recipe! Would make again Read More
(1)
Rating: 4 stars
08/16/2016
I'll probably make this again which is pretty good praise. I made it as directed except neither my husband nor I like horseradish so I substituted the horseradish mustard for a spicy brown mustard. And we cooked 4 thin pork chops instead of 2 normal ones. There was plenty of sauce for all 4. There might have been too much onion for me that's my only critique. But it tasted delicious. Read More
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Rating: 4 stars
04/04/2019
I would switch the onion for mushrooms. IT WAS DELISH Read More
Rating: 4 stars
08/26/2020
It turned out great easy and quick,Will do it again Read More
Rating: 5 stars
06/16/2016
Delicious and very easy to make. I used dried thyme and increased the white wine a little for taste. Read More
Rating: 3 stars
04/15/2016
This is good once. We had left overs so I ate this for two days and the flavor went from new and exciting to near appalling. I think this is a dish you serve once and not often. Read More