Pork Chops with Mustard

Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Côtelettes de Pore à la Moutarde: a quick and easy way to make simple pork chops special. Good with Sauté Potates. For a real treat, include kidneys with pork chops.


  • 6 pork chops
  • sea salt
  • 100 g butter
  • 3 onions, finely diced
  • 100 ml white wine
  • 2 tbsp Dijon mustard
  • 100 g small gherkins, sliced


    Sprinkle the chops with salt. Melt 30 g butter in a large frying pan, add the chops and cook for 12 minutes a side until golden brown all over.

    Remove the pork chops from the pan and keep them warm. Add the onions to the pan and sauté over a gentle heat – do not frizzle or brown them. Pour in the white wine, increase the heat and reduce the sauce by half.

    Mix in the mustard, reduce the heat again, then add the remaining butter in small pieces. Use a balloon whisk to form a smooth glossy sauce. Finally, stir in the gherkins and serve the sauce with the pork chops.