Pork in Mustard Sauce

Browned pork chops simmered with Dijon mustard, onion, and tarragon, then finished with a sour cream pan sauce spooned over a bed of egg noodles. It’s a weeknight dinner that tastes like a French bistro meal and comes together in about 30 minutes.

The Dijon mustard goes in during the covered simmer, not after. This lets the mustard’s sharp heat mellow into a warm, rounded flavor that coats the chops as they cook through. Raw Dijon added at the end would taste harsh and one-note by comparison.

Tarragon is the classic French herb pairing with mustard and pork, and for good reason. Its slightly sweet, anise-like flavor lifts the richness of the sauce without competing with the mustard. Fresh tarragon is noticeably better than dried here, so use it if you can find it.

The sour cream gets stirred into the hot pan drippings at the very end, just warmed through. Don’t let it boil or it will curdle and break into grainy bits instead of forming a smooth, silky sauce.

Chef Tips

• Trim all visible fat from the chops before browning. The butter provides enough fat for a good sear, and untrimmed chops will make the sauce greasy.
• Brown the chops well on all sides before adding the mustard and covering. That fond on the pan bottom is where the sauce flavor lives.
• Cook the chops only until no longer pink in the center. Overcooked pork chops turn dry and tough fast.
• The browning sauce (like Kitchen Bouquet) adds color to the sour cream sauce so it looks rich and appetizing rather than pale.

Variations

• Whole grain mustard: Use whole grain mustard instead of Dijon for a more rustic, seedy sauce with visible mustard seeds.
• Mushroom: Add sliced mushrooms with the onion for a heartier, earthier version.
• Chicken: Boneless chicken thighs work beautifully with this same sauce and cook in the same amount of time.