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Boneless Pork Chop with Shallot Mustard Sauce

Rated as 4.1 out of 5 Stars

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

35 m servings 471 cals
Original recipe yields 2 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork chops with salt, pepper, and Italian seasoning.
  3. 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.
  4. 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).
  5. 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.
  6. 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


Per Serving: 471 calories; 34.6 g fat; 24 g carbohydrates; 18.9 g protein; 93 mg cholesterol; 445 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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 seas...

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 ...

Great recipe! Would make again

I omitted the shallot since I didn't have any and added a little parmesan cheese and garlic to the sauce. Turned out great!

I didn’t have horseradish mustard so I made my own using prepared horseradish, Dijon mustard, and plain nonfat Greek yogurt (instead of sour cream which the recipe called for). I served the por...

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 mus...

Delicious and very easy to make. I used dried thyme and increased the white wine a little for taste.

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.