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Mustard Pork Chops

Mustard Pork Chops

4.22
(9)

These browned boneless pork chops are served with a savory mushroom and mustard sauce that's as easy to make as it is delicious.

serves 6 people

Ingredients

cost per recipe: $7.36

The price is determined by the national average.

  • 3

    tablespoons cornstarch

  • 1 3/4

    cups Swanson® Beef Broth or Swanson® Beef Stock

  • 1

    tablespoon spicy brown mustard

  • 1 1/2

    pounds boneless pork chop, 3/4-inch thick (about 6 chops)

  • 6

    ounces mushrooms, sliced (about 2 cups )

  • 1

    medium onion, sliced (about 1/2 cup)

  • 2

    cups long grain white rice, cooked according to package directions without salt (about 6 cups)

view nutrition info

How to Make It

Stir the cornstarch, broth and mustard in a small bowl until the mixture is smooth. Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chops and cook for 10 minutes or until they're well browned on both sides. Remove the chops from the skillet. Remove the skillet from the heat. Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the mushrooms and onion and cook until the mushrooms are tender. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chops to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve the chops and vegetables with the rice.
Step 1

Stir the cornstarch, broth and mustard in a small bowl until the mixture is smooth.

Step 2

Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chops and cook for 10 minutes or until they're well browned on both sides. Remove the chops from the skillet. Remove the skillet from the heat.

Step 3

Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the mushrooms and onion and cook until the mushrooms are tender.

Step 4

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chops to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve the chops and vegetables with the rice.

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Made With
 Swanson® Beef Broth

Swanson® Beef Broth

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Swanson® Beef Stock

Swanson® Beef Stock

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Ratings & Reviews

(9)
  • goodymom

    February 3, 2016

    This recipe is easy to make and delicious

    I was looking for a recipe that incorporated mustard into the dish, so when I came across your recipe for mustard pork chops I was very pleased. It was very easy to make and I took some of the other suggestions from people who left reviews and added extra mustard to my sauce. I did not have fresh or canned mushrooms, so I incorporated a half a can of cambells mushroom soup into our sauce, I also took one extra step and put the sauce mixture and pork chops into a slow cooker for a few hours. The first word out of my husbands mouth was "mmmmm" after he took his first bite. The mustard sauce is tangy and flavorful! I urge anyone to please give this recipe a go! You will love it!

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  • Rachel

    January 25, 2013

    A winner!

    Soooo good! I'll probably add a bit more mustard next time, and salt/pepper the chops before cooking for more flavor.

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    (0) (0)
  • smw

    October 5, 2011

    Mustard Pork Chops

    This was really delicious. I loved the sauce it made.

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  • smr05j

    September 8, 2011

    Mustard Pork Chops

    excellent, easy

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    (0) (0)
  • beautifulloser48

    September 4, 2011

    Mustard Pork Chops

    This was fantastic and so easy to make. My family loved it. Will be making again.

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    (0) (0)

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