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
Alert editor   
Calories Per Serving: 355 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Pork Chops with Mustard-Peppercorn Sauce

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Add my review

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

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free