Pork Chops with Brown Mustard and Mushroom Sauce

Pork Chops with Brown Mustard and Mushroom Sauce

Serves: 4 | Cook Time: 30 min


  • 4 Pasture-Raised pork chops
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 3 Tablespoons (42g) unsalted butter, divided
  • 1 Tablespoon (15ml) Extra virgin olive oil
  • 2 shallots, peeled and diced
  • 2 garlic cloves, peeled and diced
  • .5 lb crimini mushrooms, sliced
  • 4 sprigs fresh thyme, stemmed
  • 2 Tablespoons all purpose flour
  • 1 ½ cup vegetable stock
  • 1/4 cup sour cream
  • 3 Tablespoons Sierra Nevada Porter & Spicy Brown Mustard


  1. Salt rub the pork chops on both sides. Sprinkle with black pepper and let rest on the counter while you prep the other ingredients.
  2. Slice mushrooms and shallots, mince garlic and remove thyme from stems. Set aside.
  3. Remove sour cream from fridge. Set aside.
  4. In large frying pan, melt 1 Tbsp of butter and 1 Tbsp of olive oil over medium-heat.
  5. When the butter is melted and foamy, add the pork chops and cook 7-8 minutes on each side.
  6. Set aside on a plate and cover with foil. Do not wash/rinse the frying pan.
  7. In the same pan, over medium-heat, add 2 Tbsp of butter.
  8. When foamy, add the diced shallots and garlic cloves and cook for 5 minutes until lightly caramelized.
  9. Add the mushroom slices and thyme. Cook for 10 minutes, stirring occasionally, until the mushrooms are cooked through.
  10. Add 2 Tbsp of flour and stir until the mushrooms are evenly coated in flour and the flour is moist.
  11. Add the vegetable stock, ½ cup at a time, stirring well between each addition to avoid lumps.
  12. Stir in the sour cream and mustard. The sauce should be thick and creamy.
  13. Taste and adjust seasoning (salt, pepper), if needed.
  14. Place the pork chops back into the pan with the sauce and cook for 5 minutes.
  15. Serve hot!

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