Uploaded January 2026 | Updated September 2026, 2 weeks ago
These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook – they’re ready in about 15 minutes.
Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (1/2 cup) double (heavy) cream
1 dash (about 1/8 tsp) Worcestershire sauce
To Serve:
2 tbsp freshly chopped parsley
freshly ground black pepper
Instructions
✅Preheat the oven to 175C/350C (fan).
✅Place the pork chops on a plate and sprinkle on the salt and pepper.
✅Heat the oil in a large pan over a high heat
✅Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
✅Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
✅Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
✅Stir in the mustard, then stir in the cream and Worcestershire sauce.
✅Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
✅When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
✅Divide the rested pork between plates and pour over the sauce.
✅Sprinkle with parsley and black pepper and serve.
These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook – they’re ready in about 15 minutes.
Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (1/2 cup) double (heavy) cream
1 dash (about 1/8 tsp) Worcestershire sauce
To Serve:
2 tbsp freshly chopped parsley
freshly ground black pepper
Instructions
✅Preheat the oven to 175C/350C (fan).
✅Place the pork chops on a plate and sprinkle on the salt and pepper.
✅Heat the oil in a large pan over a high heat
✅Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
✅Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
✅Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
✅Stir in the mustard, then stir in the cream and Worcestershire sauce.
✅Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
✅When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
✅Divide the rested pork between plates and pour over the sauce.
✅Sprinkle with parsley and black pepper and serve.
