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Pork Chops with Shallots and Mustard Sauce

pork chops

Apparently I've been on a pork chop kick recently - hence my last two posts on this blog. I can't help it; I love pork chops - especially the thick cut chops, and you can buy them so lean!

I saw this recipe made on the Rachael Ray show - she used bone-in, which I normally would have, but these looked better in the store today. So, they worked out just fine! You could definitely use this sauce on chicken as well -- it was very tasty!!!

I'm planning on having the leftover sauce for lunch tomorrow on grilled chicken - can't wait! This was fairly easy once you prep all of the vegetables to cut up - so it shouldn't take super long to prepare on a weeknight. I served this with canned green beans from my grandmother - not pictured. Enjoy!

Note: the recipe below is for my adaptation of the recipe


4 pork chops, each about 1 to 1 1/4-inches thick (boneless or bone-in)

Salt and pepper

3 tablespoons olive oil

2 large shallots, finely chopped

4 garlic cloves, chopped

2 springs rosemary leaves, stripped and chopped

1/2 cup dry white wine

1/2 cup chicken stock

3 tablespoons capers in brine, drained

2 rounded tablespoons grainy mustard

2 tablespoons butter

2 tablespoons flat-leaf parsley, finely chopped


Preheat the oven to 375°F. Season the pork chops on both sides with salt and pepper. In a large, cast-iron skillet, heat the oil, three turns of the pan, over medium-high. When the oil ripples and smokes, add the chops and cook until browned, 2 minutes per side. Using tongs, lift the chops and brown them on the edges; transfer to a plate. Add the shallots, garlic and rosemary to the skillet. Cook, stirring often, until the shallots soften, 1-2 minutes. Add the wine and stir until evaporated, about 1 minute more. Add the stock, capers, mustard and butter; swirling the pan to incorporate. Add the parsley then slide the pork chops back into the pan. Transfer the skillet to the oven and roast until the pork is cooked through, about 5 minutes. Spoon some sauce from the skillet onto each plate.

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