This easy Mary Berry Pork Chops with Mustard Sauce is a quick and delicious meal perfect for any weeknight. The juicy pork chops are topped with a creamy, tangy mustard sauce that’s sure to impress. You can easily swap ingredients to suit what you have on hand for a flexible, flavorful dish!

This Pork Chops With Mustard Sauce Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed

2 tbsp olive oil
350g T-bone pork chops
1 large knob of butter
250g chestnut mushrooms, sliced
200ml apple juice
150ml double cream
2 tbsp grainy mustard
1 tbsp cornstarch
Salt and freshly ground black pepper

How To Make Pork Chops With Mustard Sauce Recipe

Cook the Pork Chops: Heat the olive oil in a large frying pan over high heat. Add the pork chops and fry for 5-7 minutes on each side until golden brown and cooked through. Use tongs or forks to turn each chop onto its edge, allowing the rind and fat to crisp up. Once cooked, remove the chops and let them rest in a warm place.
Make the Sauce: In the same pan, add the butter and then the sliced mushrooms. Fry over high heat for 3-4 minutes, seasoning with salt and pepper. Pour in the apple juice, bring to a boil, and let it bubble for 2 minutes to reduce. Add the double cream and grainy mustard, stirring to combine. Bring back to a boil. Mix the cornstarch with 1 tbsp of water and stir it into the sauce until it thickens. Add the pork juices to the sauce and adjust the seasoning.
Serve: Place the pork chops on serving plates, spoon the hot mustard sauce over the top, and serve with creamy mashed potatoes and greens.

Mary Berry Pork Chops With Mustard Sauce Recipe

Recipe Tips

Rest the Pork Chops: Let the pork chops rest after cooking. This ensures they stay juicy and tender when you cut into them.
Use Fresh Apple Juice: For a better flavor, always use fresh apple juice instead of bottled, as it enhances the sauce’s taste.
Don’t Overcook the Pork: Pork should be cooked just until it’s golden brown and no longer. Overcooking can dry it out.
Adjust the Mustard: If you prefer a milder taste, reduce the mustard amount; for a bolder flavor, add more!
Thicken the Sauce Properly: Make sure to dissolve the cornflour well before adding to the sauce to avoid lumps and get a smooth, creamy texture.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers pork chops and mustard sauce in an airtight container in the fridge for up to 3 days.
Freeze: Freeze leftovers pork chops and mustard sauce for up to 3 months. Thaw them in the fridge overnight before reheating.
Reheating: Reheat leftovers pork chops and mustard sauce in a skillet over medium heat for 5-7 minutes, stirring occasionally until heated through. You can also microwave them for 3 minutes, stirring in between, until hot.

Nutrition Facts

Serving Size: 1 pork chop

Calories: 334
Total Fat: 13g
Saturated Fat: 5g
Cholesterol: 109mg
Sodium: 347mg
Total Carbohydrate: 4g
Dietary Fiber: 0g
Sugars: 0g

Try More Mary Berry Recipes:

Mary Berry Pork Chops With Mustard Sauce Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

334

kcal

Ingredients

2 tbsp olive oil
350g T-bone pork chops
1 large knob of butter
250g chestnut mushrooms, sliced
200ml apple juice
150ml double cream
2 tbsp grainy mustard
1 tbsp cornstarch
Salt and freshly ground black pepper

Directions

Cook the Pork Chops: Heat the olive oil in a large frying pan over high heat. Add the pork chops and fry for 5-7 minutes on each side until golden brown and cooked through. Use tongs or forks to turn each chop onto its edge, allowing the rind and fat to crisp up. Once cooked, remove the chops and let them rest in a warm place.
Make the Sauce: In the same pan, add the butter and then the sliced mushrooms. Fry over high heat for 3-4 minutes, seasoning with salt and pepper. Pour in the apple juice, bring to a boil, and let it bubble for 2 minutes to reduce. Add the double cream and grainy mustard, stirring to combine. Bring back to a boil. Mix the cornstarch with 1 tbsp of water and stir it into the sauce until it thickens. Add the pork juices to the sauce and adjust the seasoning.
Serve: Place the pork chops on serving plates, spoon the hot mustard sauce over the top, and serve with creamy mashed potatoes and greens.

Notes

Rest the Pork Chops: Let the pork chops rest after cooking. This ensures they stay juicy and tender when you cut into them.
Use Fresh Apple Juice: For a better flavor, always use fresh apple juice instead of bottled, as it enhances the sauce’s taste.
Don’t Overcook the Pork: Pork should be cooked just until it’s golden brown and no longer. Overcooking can dry it out.
Adjust the Mustard: If you prefer a milder taste, reduce the mustard amount; for a bolder flavor, add more!
Thicken the Sauce Properly: Make sure to dissolve the cornflour well before adding to the sauce to avoid lumps and get a smooth, creamy texture.