Quick weeknight dinner, playing up the creamy mustard sauce well. From Fine Cooking, this can be a quick go-to dish when pork chops are on sale. 4 servings.


  • 8 1/2-inch-thick boneless pork chops (about 3oz each)
  • Kosher salt and freshly ground black pepper
  • 3 tbsp all-purpose flour
  • 1 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil; more as needed
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 1/2cup homemade or lower-salt chicken broth
  • 1/4 cup stoneground or country-style mustard


  1. Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.
  2. In a 12-inch skillet, heat the butter and oil over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another 1 tbsp oil to the pan if necessary.
  3. Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 tbsp, about 2-3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper. 
  4. Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.