Mary Berry Pork Chops With Mustard Sauce Recipe

This nearly ended in disaster the first time I made it. I scorched the pan trying to sear the chops too fast, forgot to reduce the apple juice, and ended up with something that looked more like pork in soup than sauce. Still tasty, but not quite what Mary had in mind.

Once I slowed down, let the mushrooms get some proper colour, and let the sauce bubble down before adding cream—it came together beautifully. The pork stays juicy, the sauce goes glossy, and the mustard cuts right through the richness.

It’s now one of those dinners I keep in my back pocket—quick enough for a weeknight, good enough for guests. Let me show you how to nail it (without the burnt pan drama).

WHY THIS ONE WORKS SO WELL

This sauce does all the heavy lifting. You’ve got sweet apple juice to bring depth, cream for richness, mustard for that savoury kick—and the mushrooms add texture and earthiness. It’s the kind of sauce that clings to the pork instead of pooling like gravy, and it comes together in the same pan.

The pork chops themselves stay tender thanks to high heat and a bit of resting time. Most people overcook pork out of fear. Don’t. Give it a sear, let it rest, and trust the sauce to finish the job.

INGREDIENTS + WHY THEY MATTER

• T-bone Pork Chops (350g) – Bone-in chops give better flavour and stay juicier. I tried boneless once—fine, but a bit dry.
• Olive Oil (2 tbsp) – High heat searing fat. Helps the chops brown quickly.
• Butter (large knob) – Adds richness to the sauce and helps brown the mushrooms.
• Chestnut Mushrooms (250g, sliced) – Meaty and earthy. Don’t overcrowd the pan or they’ll steam.
• Apple Juice (200ml) – Sweetens and rounds out the sauce. Fresh is best—carton juice is dull and overly sweet.
• Double Cream (150ml) – Makes the sauce velvety. Don’t swap it for single cream—it might split.
• Grainy Mustard (2 tbsp) – Gives texture and depth. I once used Dijon—it was good, but not quite the same.
• Cornstarch (1 tbsp) – Thickens the sauce. Must be mixed with cold water first to avoid lumps.
• Salt + Black Pepper – Essential for balancing flavour.

MAKING IT YOURS (WITHOUT RUINING IT)

• No pork chops? Try chicken thighs. Just adjust cooking time and don’t skip the resting.
• No apple juice? Use dry cider or even white wine, but reduce it well before adding cream.
• Lighter version? Half cream, half crème fraîche gives a slightly tangier, lighter finish.
• Meat-free option? Roasted cauliflower steaks or grilled portobello mushrooms work surprisingly well with the same sauce.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce too runny	Didn’t reduce the apple juice enough	Let it bubble hard before adding cream
Pork turned dry	Overcooked in the pan	Rest after searing and stop at golden
Mushrooms were watery	Pan too crowded	Cook in batches if needed
Sauce tasted flat	Under-seasoned or used bottled juice	Use fresh juice and salt generously

HOW TO MAKE MARY BERRY’S PORK CHOPS WITH MUSTARD SAUCE

Heat olive oil in a large pan over high heat.
Add pork chops and sear 5–7 minutes each side until golden and just cooked.
Turn the chops on their sides to crisp the fat, then transfer to a plate to rest.
Add butter to the same pan, then add mushrooms and season with salt and pepper.
Cook for 3–4 minutes until browned and soft.
Pour in apple juice, bring to a boil, and let it bubble for 2 minutes.
Add cream and mustard, stir, and bring back to a gentle boil.
Mix cornstarch with 1 tablespoon cold water and stir it into the sauce.
Add any juices from the resting pork back into the pan and stir.
Taste and adjust seasoning if needed.
Serve the chops on plates, spoon over the sauce, and add mash and greens on the side.

TIPS FROM MY KITCHEN

• I crisp the fat cap on the pork by standing it up in the pan with tongs for 30 seconds. Worth it.
• Don’t skip the resting—it’s what keeps the pork juicy.
• I slice the mushrooms thick so they hold texture in the sauce.
• If you want a stronger mustard hit, add a little spoon of Dijon right at the end.

STORAGE + REHEATING

• Store: In an airtight container in the fridge for up to 3 days.
• Freeze: Wrap and freeze the chops and sauce together. Best eaten within 3 months.
• Reheat: Gently in a pan over medium heat or in the microwave in short bursts. Add a splash of cream or water if it looks too thick.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes. Cook the pork and sauce, then cool and refrigerate. Reheat gently in the pan before serving.

Q: What’s a good side dish for this?
A: Creamy mashed potatoes or buttered new potatoes are perfect. I also like steamed greens or roasted carrots on the side.

Q: Can I use Dijon instead of grainy mustard?
A: You can. It’ll still be good, just smoother and a little sharper. Grainy mustard gives texture and balance.

Q: My sauce split—what did I do wrong?
A: Most likely added cream too early or over-boiled it. Let the apple juice reduce first, then stir in cream gently.

Q: Is boneless pork okay for this?
A: It’ll work, but keep an eye on the cook time—they dry out faster than bone-in chops.

Try More Recipes:

• Mary Berry Pork Chops With Mustard Sauce Recipe
• Mary Berry Pork Chops With Mushroom Sauce
• Mary Berry Roast Loin Of Pork