🥩 Pork chops with mustard cream
Côtes de porc à la moutarde are pan-fried pork chops served in a creamy mustard sauce, often with slices of apple and a little thyme. The chops are browned in the pan, then the cream and mustard are stirred into the juices to make a smooth, tangy sauce. The dish is served with potatoes or green vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 pork chops, about 200 g each
- 1 tbsp vegetable oil
- 2 apples, cut into wedges
- 2 tbsp Dijon mustard
- 150 ml cream
- 3 sprigs thyme
- Salt and pepper
Method
- Season the chops with salt and pepper.
- Brown them in oil for 4–5 minutes per side until cooked through, then set aside.
- Cook the apple wedges in the same pan for 3–4 minutes until golden.
- Add the cream, mustard and thyme, scrape up the juices and simmer 2 minutes.
- Return the chops to the pan to warm through and serve with the sauce.
How to make it lighter
- Trim the fat from the edge of the chops before cooking.
- Use half the cream and loosen the sauce with a little water.
- Serve with steamed green beans instead of potatoes.
History
Pork chops cooked with mustard and cream are a staple of French home and bistro cooking, especially in Normandy and Burgundy, regions known for their cream, apples and mustard.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →