Juicy pork chops with a tangy mustard sauce that take just 20 minutes start to finish!
Oven-Roasted Pork Chops
Pork chops have never really found a place in our house and recently I asked myself, “why not?” Chicken and beef are our go-to proteins, but pork chops are on some sort of blacklist – did a package of chops anger me some point? Are we in some kind of stand-off?
Like a lot of disagreements that go on way too long, I have no idea why the pork chops and I went our separate ways so last week I added them to my shopping list and got busy figuring out the best way to cook them. I’m not sure, but I think the initial fall-out was because of some bad cooking technique. Let’s face it, they can turn to shoe leather if mishandled.
For the best results, you want to sear them in a hot pan and then finish cooking them in the oven. You want a juicy, flavorful chop and this stovetop sear/oven roasting combo will make that happen. Oh, and the best part? It only takes about 10 minutes.
While the pork chops are in the oven you have just enough time to pull together a simple sauce using the pan drippings, shallots, a little white wine, fresh tarragon, Dijon mustard, and cream. So, with only a little bit of effort and 20 minutes of time start to finish you can serve juicy pork chops with a flavorful sauce. On a Monday! After a busy day at work! Seriously, they are that easy to do.
Pretty good, right?
Me and the pork chops back together, again.
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Oven Roasted Pork Chops with Mustard Sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
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Pin RecipeDescription
Juicy pork chops with a tangy mustard sauce that take just 20 minutes start to finish!
Ingredients
- 1 tablespoon olive oil
- 4 bone-in pork chops seasoned with salt and pepper on both sides
- 1/4 cup finely chopped shallot
- 2 tablespoons white wine
- 1 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with tin foil.
- In a large pan, heat the olive oil over medium-high heat. Sear the pork chops for a couple of minutes (about 3-4 minutes) on each side until nicely browned. Transfer the pork chops to the foil-lined baking sheet and roast them in the oven for 6-7 minutes, or until the internal temperature of the chops is 145 degrees. Cover the chops with foil and let them rest for a few minutes.
- While the chops are in the oven, prepare the sauce. Over medium heat, using the same pan that the chops were seared, cook the chopped shallots for a couple of minutes. Add the white wine and scrape up all the browned bits off the bottom of the pan.
- Add the cream and mustard to the shallots. Whisk everything together until the mustard and cream are well combined. Add the herbs and bring the sauce to a strong simmer for a couple of minutes until it starts to thicken. Add a pinch or two of salt, to taste.
- Serve the sauce with the pork chops and enjoy!
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 454
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 4.3g
- Fiber: 0.4g
- Protein: 27.3g
Keywords: oven roasted pork chops, mustard sauce
Charlene says
March 27, 2019 at 11:14 amI made these last night for dinner and that sauce is excellent!
★★★★★
Andrea Alarcon Midkiff says
September 23, 2018 at 5:55 pmAmazing dinner!
★★★★★
April says
September 24, 2018 at 10:06 amGlad you liked it!
Sarah Hoang says
June 13, 2016 at 11:48 pmPork chops is always in my cooking list. Your receipt is something new for me especially the mustard sauce. The photos are so wonderful. It makes me feel hungry. I will try it. Thanks for your sharing.
Derek says
February 10, 2016 at 12:50 amAwesome classical flavors. You make some wonderful dishes with just a few ingredients. By the way, beautiful pics 🙂
★★★★★
April says
February 10, 2016 at 6:46 amThanks, Derek!
Summer says
February 9, 2016 at 2:41 pmThis looks amazingly delicious ♥
summerdaisy.net
April says
February 9, 2016 at 8:39 pmThanks, Summer!
Denise @ Sweet Peas & Saffron says
February 9, 2016 at 11:51 amPork chops and I have also not been on speaking terms! I am seriously guilty of WAY overcooking them! I love this technique, it is so simple and your pork chops look totally perfect!
April says
February 9, 2016 at 8:38 pmSo easy to get mad at pork chops! I was really happy to learn this roasting tip – makes a huge difference!
Shreyashi says
February 8, 2016 at 11:18 pmApril,
This is fabulous. I love the combination of tarragon and parsley in your classic mustard sauce. I have to try this for a dinner party soon. This is too impressive to eat just by ourselves. Pinning it 🙂
★★★★★
April says
February 9, 2016 at 6:38 amThanks so much, Shreyashi — I think it’s guest-worthy, too 🙂
Patricia @ Grab a Plate says
February 8, 2016 at 8:33 pmMy house isn’t a “pork chop house” either, but I think after seeing your recipe, that’s about to change! This looks divine! Love the mustard sauce!
April says
February 9, 2016 at 6:39 amThanks Patricia — I really like the bone-in chops and will definitely be making them more. The whole roasting thing makes it too easy!
Sarah and Laura @ Wandercooks says
February 8, 2016 at 7:11 pmCan’t believe how quick they cook, and they look so fab! Awesome photos too, really brings out the crispiness of the pork. Yum!
★★★★★
April says
February 9, 2016 at 6:40 amThank you! 🙂
Jenn says
February 8, 2016 at 11:14 amThat sauce sounds delicious! I love mustard in everything!
Lisa @garlicandzest.com says
February 8, 2016 at 10:00 amWe probably eat entirely too much pork, but this looks really good! Pork chops are on the list!
April says
February 9, 2016 at 6:42 amIt’s good to switch things up, right?