Pork Chops in Mustard Sauce

4 6 ounce bone-in pork center chop — (about 3/4 inch thick)

coarse salt

freshly ground black pepper

minced garlic

2 teaspoons olive oil

1 1/2 cups dry white wine

1/3 cup honey

1/4 cup dijon mustard


Rub pork with salt, pepper and garlic. Heat oil in a large nonstick skillet over medium high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork from pan.

Add the wine, honey, and mustard to pan; bring to a boil, and cook 3 minutes.

Add the pork; reduce heat, and simmer mixture for 12 minutes, turning the pork after 6 minutes. When pork is fully cooked, add a little cornstarch mixed with water to the sauce and whisk. Makes a nice sauce to serve over the pork and white rice.


“Cooking Light April 2001”

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Pork Chops in Mustard Sauce
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