Pork Chops with Mustard-Peppercorn Sauce

Pork Chops with Mustard-Peppercorn Sauce

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

A saut means dinner in a dash. Brown chops, splash a little wine in the pan with mustard and seasonings and dinner is just about ready.


4 3/8" thick boneless pork chops
1 teaspoon Vegetable oil
1/3 cup Dry white wine
1 tablespoon Dijon-style mustard
2 teaspoons green peppercorns in brine; drained
1/2 teaspoon Worcestershire Sauce

Original recipe makes 4



Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 3 minutes on each side. Remove chops from skillet, reserve. Add wine to skillet and bring to a boil, scraping up any brown bits. Add mustard, peppercorns and Worcestershire sauce, cook and stir 1 minute. Return chops to skillet and heat through; serve with pan sauce.


Republished with permission, National Pork Board

Verified by stevemur
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Republished with permission, National Pork Board [I posted this recipe.]
tyson 10y ago

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