I love mustard sauces. My mom makes a great lamb with mustard from a Barefoot Contessa book and there used to be a little restaurant in Atlanta called Agnes & Muriel’s that had a fabulous chicken with mustard sauce. I love both those dishes and they are both likely to show up at a later point in time. However, I adapted this dish, Pork Chops with Mustard, from the Veal Chops with Mustard recipe from The Country Cooking of France by Anne Willan. Since I already gushed about the fabulousness of this book in the Spaetzle post, I won’t go on about here as well, except to encourage you to check it out.

I went to the Oakhurst Farmers Market this past weekend because I hadn’t been there before and purchased some farm fresh pork chops. I remembered seeing a recipe for pork chops in a mustard sauce in The Country Cooking of France, so I decided that was what lay ahead for these pork chops.

ingredients

4 Pork chops
2 tbsp oil
3/4 C chicken broth
1/4 C half & half
3/4 C beer
tarragon & thyme, chopped
2 tbsp dijon mustard (plus more if you want more)
salt
pepper
2 strips of bacon, cut into small pieces.
1 tbsp Flour

bacon in oil

 Heat the oil in a large pan over medium heat – you want a pan with a lid because we’re going to use that later. When the oil is hot, add in the bacon pieces and cook them until they are browned. I had made bacon earlier in the day, so I just added cooked bacon and some bacon grease I had reserved from earlier.

browning chops

 Take out the bacon pieces and add the pork chops, browning on each side for 2-3 minutes. You don’t want to cook them all the way through, just give them some color because they will be cooked more later on.

sauce

Remove the pork chops. Dissolve the flour in the chicken broth pour the broth and beer into the pan. Add the herbs. I didn’t really measure the herbs, I just chopped some up and threw them in. Also, the original recipe called for wine, but I didn’t feel like opening up a whole bottle so I used a honey wheat beer. Mustard, pig and beer all go well together, so I thought, why not? Plus, then you get to drink the extra beer. Bonus.

chops in sauce

Bring to a boil, then put the pork chops and bacon back in the pan. Turn the heat down so the sauce is at a simmer, then cover and let cook for about 20 minutes, occasionally spooning the sauce over the meat and flipping the chops half way through. My chops ended up pretty well done, but weren’t very thick. Just check the doneness of the pork chops earlier if you like them a little less cooked.

finished sauce

 Remove the chops and stir in the half & half and mustard. Taste and season with salt and pepper. And a little more mustard if you want (I did!). Don’t let the sauce boil again, because mustard turns bitter when boiled. Just heat it gently and stir it together.

Plate up the chops and spoon the sauce over them. I served mine with some asparagus and a glass of beer! I also ate leftovers for a few days and they were really good. The mustard sauce broke a little in the fridge, but a good stir put it all to rights. All in all, the dish was pretty easy to make and was really tasty.

Pork Chops with Mustard
 
Recipe By:
Ingredients
  • 2 tbsp oil
  • 2 strips of bacon, cut into small pieces.
  • 4 Pork chops
  • ¾ C chicken broth
  • ¼ C half & half
  • ¾ C beer
  • tarragon & thyme, chopped
  • 2 tbsp dijon mustard (plus more if you want more)
  • salt
  • pepper
  • 1 tbsp Flour
Instructions
  1. Heat the oil in a large pan over medium heat - you want a pan with a lid because we're going to use that later. When the oil is hot, add in the bacon pieces and cook them until they are browned.
  2. Take out the bacon pieces and add the pork chops, browning on each side for 2-3 minutes. You don't want to cook them all the way through, just give them some color because they will be cooked more later on.
  3. Remove the pork chops. Dissolve the flour in the chicken broth pour the broth and beer into the pan. Add the herbs. I didn't really measure the herbs, I just chopped some up and threw them in.
  4. Bring to a boil, then put the pork chops and bacon back in the pan. Turn the heat down so the sauce is at a simmer, then cover and let cook for about 20 minutes, occasionally spooning the sauce over the meat and flipping the chops half way through. My chops ended up pretty well done, but weren't very thick. Just check the doneness of the pork chops earlier if you like them a little less cooked.
  5. Remove the chops and stir in the half & half and mustard. Taste and season with salt and pepper. And a little more mustard if you want (I did!). Don't let the sauce boil again, because mustard turns bitter when boiled. Just heat it gently and stir it together.
  6. Plate up the chops and spoon the sauce over them. I served mine with some asparagus and a glass of beer! I also ate leftovers for a few days and they were really good. The mustard sauce broke a little in the fridge, but a good stir put it all to rights. All in all, the dish was pretty easy to make and was really tasty.

final 3