• 1 lb. pork chops, thick-cut if available
  • 2 tablespoons olive oil
  • fresh black pepper
  • 3 tablespoons mustard, coarsely ground with horseradish works best (Plochman's Stone Ground Mustard)
  • 3 tablespoons sour cream
  • ¼ cup white wine
  • 1 tablespoon capers
  • 1 teaspoon green pepper corns, crushed


Salt and pepper the chops, then rub 1 tsp of the mustard into each. Heat the olive oil in a 9" pan, then add the chops and brown on both sides. Remove the chops and set aside on a warm plate.

Add the remaining mustard and other ingredients to the pan to deglaze, then cook quickly over high heat to make a sauce. Remove from the heat, return the chops to the sauce, and let the chops and sauce rest for 5 minutes before serving.

30 Minute, Pork
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