Mustard-Shallot Bone-In Pork Chop for Two

One chop, two diners. That’s all you need when your two-inch thick pork chop weighs in at 1 1⁄4 pounds. For a thick, bone-in pork chop, pan-searing is a great cooking method. The high heat seals in the pork’s juices so you don’t have to suffer over dry, chewy meat. Then 10 minutes in a hot oven to render your chop perfectly cooked and succulent.

For a final touch, the mustard-shallot sauce is made in the same pan while the pork chop rests. We tend to like saucy, so if you prefer less of an embellishment, just cut the ingredients in half.

Mustard-Shallot Bone-In Pork Chop for Two

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1, 1 to 1¼ lb. bone-in pork loin chop, 2-inches thick
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. vegetable oil
  • 1 cup dry white wine
  • ¼ cup finely chopped shallot
  • 2 Tbsp. butter 
  • 1 Tbsp. Dijon-style mustard
  • Chopped fresh Italian parsley


  • Season pork generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes.
  • Preheat oven to 425°F.
  • Heat a heavy, oven-safe pan 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.
  • Remove from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add pork chop. Cook for 5 to 7 minutes or until a crust forms (be patient; the pork will release when it’s ready to be turned). Turn and cook for 3-4 minutes more. Sear the end caps for a minute or two each.
  • Place pan directly into oven for 10 minutes or until pork reaches 145°F when tested with a instant-read thermometer.
  • Place meat on a plate; cover loosely and keep warm.
  • Carefully add wine and shallots to skillet. Return to heat. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 10 minutes or until reduced by about half and slightly thickened. Remove from heat. Whisk in butter and mustard.
  • Spoon sauce over pork to serve. Sprinkle with parsley.

Loosely adapted from a recipe by Colleen Weeden for Better Homes & Gardens

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