Mustard-Shallot Bone-In Pork Chops

For a thick, bone-in pork chop, pan-searing is a great cooking method—the high heat seals in the pork’s juices. The shallot-mustard sauce was not only fabulous on our meat, but enhanced our sides of steamed broccolini and baked sweet potato too.

You may note that the “time” takes 3 hours, but don’t be alarmed. The seasoned chops sit in the fridge uncovered for 2 hours, then at room temperature for another 30 minutes before you start cooking them. The actual hands-on time is 30 minutes or less.


Mustard-Shallot Bone-In Pork Chops

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 bone-in pork loin chops, 1 1/4 to 1 1/2-inches thick
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup dry white wine
  • ¼ cup finely chopped shallot (about 2 medium)
  • 2 tablespoons butter
  • 1 tablespoon Dijon-style mustard
  • Chopped fresh Italian parsley


  1. Season pork generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes.
  2. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
  3. Remove from heat; add oil. Swirl to coat bottom of skillet.
  4. Return to medium-high heat. Add 2 pork chops. Cook for 5 to 7 minutes or until a crust forms (be patient; the pork will release when it’s ready to be turned).
  5. Turn and cook for 5 to 7 minutes more or until done at 145°F.
  6. Remove meat from skillet to a plate; cover loosely and keep warm. Repeat with other two pork chops. Remove skillet from heat.
  7. Carefully add wine and shallots to skillet (mixture will spatter). Return to heat.
  8. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 8 to 10 minutes or until reduced by about half and slightly thickened.
  9. Remove from heat. Whisk in butter and mustard.
  10. Spoon sauce over pork to serve. Sprinkle with parsley.
    We served ours with a baked sweet potato and some steamed broccolini. The mustard-shallot sauce was wonderful on the veggies too!

Recipe adapted from one found in Better Homes & Garden Magazine Colleen Weeden

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s