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Pork Chops in Mustard Cream Sauce

Prep Time 20 mins
Cook Time 1 hr 10 mins


  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 bone-in pork loin chops
  • 2 tbsp vegetable oil
  • 1/2 pound sliced fresh mushrooms
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1/2 tsp dried rosemary


  • 1/4 cup half-and-half
  • 1/4 cup sour cream
  • 2 tsp flour
  • 1 tbsp Dijon mustard


  • In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat.
  • In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside. In the same skillet, sauté mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan
  • Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm. In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
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