QiMeal
Pork Chops with Mustard Shallot Sauce
Pork Chops with Mustard Shallot Sauce · ready in 30 min · 4 servings · 420 kcal per serving · easy · 5 ingredients
Juicy pork chops are pan-seared until golden, then finished with a creamy mustard and shallot sauce that is tangy, rich, and deeply savory. A comforting yet elegant dish that feels restaurant-worthy while staying simple to cook.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- kcal
- 420
- Difficulty
- easy
Ingredients · 4 servings
- 20 gOlive oil
- 120 gShallots
- 30 gRed wine vinegar
- 120 gWhite wine
- 40 gCoarse grain mustard
Equipment
stovetop, frying pan, measuring spoons, nonstick frying pan, oven mitts, plate, tongs, wooden spoon
Instructions
- Heat the pan
Heat a little oil in a non-stick frying pan. · 2 min
What to look for: Oil shimmers lightly
- Sear pork chops
Season the chops then fry for about 4 minutes on each side and remove. Tip the shallots into the pan and cook for about 5 minutes, keep warm. · 8 min
What to look for: Golden brown crust
- Cook shallots
Add the vinegar and reduce for a few more minutes then add the wine and cook for a couple of minutes. · 5 min
What to look for: Soft and translucent
- Reduce vinegar and wine
Stir in the mustard and cream and bubble away until thickened. · 4 min
What to look for: Liquid slightly syrupy
- Finish sauce
Serve with the pork chops and green beans. · 3 min
What to look for: Sauce coats spoon
Nutrition (per serving)
| kcal | 420 |
|---|---|
| Protein | 32 g |
| Carbohydrates | 6 g |
| of which sugars | 2 g |
| Fat | 28 g |
| of which saturated | 9 g |
| Fibre | 1 g |
| Sodium | 620 mg |
Nutri-ScoreC
Allergens
Contains: milk, mustard
May contain: sulphites
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
Olive oil
- Butter: Gives a richer, more classic French flavor.
Shallots
- Red onion: Use finely chopped and cook gently to avoid harshness.
Red wine vinegar
- White wine vinegar: Slightly sharper but still balanced.
White wine
- Chicken stock: Reduces acidity and removes alcohol.
Coarse grain mustard
- Dijon mustard: Creates a smoother, less textured sauce.
