Pork Chops with Mustard Cream Sauce

Creamy, tangy mustard sauce is the perfect balance for pork chops. Refrigerate any leftover sauce for your next meal of pan-seared salmon or roast chicken.

  • Preparation timePrep Time: 20 minutes
  • Cooking timeCook Time: 30 minutes
  • ServingsServes: 4


  • 4 large pork chops
  • 1 tsp (5 mL) each salt and pepper
  • 3 tbsp (45 mL) extra-virgin olive oil, divided
  • 1 tbsp (15 mL) Lactantia® Unsalted Butter
  • 2 garlic cloves, minced
  • 2 tbsp (30 mL) grainy mustard
  • 1 cup (250 mL) chicken stock
  • 1/4 cup (60 mL) Lactantia® Cooking Cream
  • 1/4 cup (60 mL) finely chopped fresh parsley


  1. Preheat oven to 400°F (200°C). Season pork chops with salt and pepper.
  2. In large nonstick skillet set over medium-high heat, heat 2 tbsp (30 mL) oil and butter. Cook pork chops for 1 to 2 minutes or until seared on each side. Reserve skillet.
  3. Transfer pork chops to parchment paper–lined baking sheet; bake for 20 to 25 minutes or until just cooked through.
  4. Meanwhile, heat remaining oil in reserved skillet set over medium heat; cook garlic for 1 minute. Stir in mustard.
  5. Deglaze pan with chicken stock; cook until liquid is reduced by half.
  6. Stir in cream and parsley; cook for 1 to 2 minutes or until cream is heated through and sauce is thickened slightly.
  7. To serve, spoon sauce over pork chops.


Add a splash of white wine, vermouth or brandy to sauce if desired.