Food Recipes Pork Chops With Mustard Sauce and Frisée Salad 4.0 (175) 2 Reviews A simple creamy mustard sauce heightens the flavor of juicy pork chops in this 20-minute recipe. By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on November 20, 2022 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Hands On Time: 15 mins Total Time: 20 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe Sure, it's easy enough to bake a pork chop and dip it in some mustard that you have in the fridge. But, believe it or not, it will only take you ten more minutes to whip up a much more flavorful mustard sauce. It perfectly complements the meat—and your taste buds will thank you. First, you'll sear the boneless pork chops. Then while they're baking, you'll whip up the simple sauce with oil, shallots, wine, heavy cream, and Dijon mustard. Once the meat is ready, add the sauce and some tarragon. Complete the meal with a peppery frisée salad drizzled in high-quality olive oil. Ingredients 3 tablespoons olive oil 4 1-inch-thick boneless pork chops (about 1 1/2 pounds) kosher salt and black pepper 2 shallots, finely chopped ¾ cup dry white wine 2 tablespoons heavy cream 1 tablespoon Dijon mustard 1 tablespoon chopped fresh tarragon 1 small head frisée, torn into pieces (about 4 cups) 1 lemon, cut into wedges Directions Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side. Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes. Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes. Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard. Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges. Print Nutrition Facts (per serving) 364 Calories 19g Fat 6g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 364 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 108mg 36% Sodium 357mg 16% Total Carbohydrate 6g 2% Protein 37g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.