Smoked Pork Chops in Mustard Sauce

Smoked Pork Chops in Mustard Sauce

The days are getting shorter, the temperatures are dropping, the frost is setting in at the window – there’s nothing like a hearty, warming meal! And if it can also stew unattended in the oven for most of the time, then it’s a real win-win situation. A dish that fits perfectly into this scheme is my oven-baked pork chops with creamy mustard sauce. Just perfect for after work!

The treat starts in a pan with a little oil. In it we fry the Pork Chops for two minutes on each side. Once this is done, they are placed in a lightly oiled baking dish. There will be some browning in your pan from the frying – that’s fine! There’s a lot of flavor potential hidden in the brown ‘fond’ at the bottom, and we’re eager to use it in our sauce. Therefore: Add the chopped shallots directly to the pan and sauté briefly. Now the mustard – I use Dijon for a light kick – is also sautéed before we deglaze everything with a cup of cream and let it simmer for a few minutes while stirring.
We spread the sauce over the pork chops and then it’s “off to the oven”. Here, the flavors can really combine and the sauce can thicken nicely and creamy, while you just do something else – That’s what an after-work meal must be like!

After 40 to 45 minutes, you’ll have a warming meal for the winter months that won’t weigh you down and has a French flair with its sauce of mustard and shallots. Serve appropriately with jacket potatoes or rice as a satisfying side dish and a seasonal vegetable like green beans. In an airtight box, the pork loin and mustard sauce will keep for several days – perfect for those evenings when you just don’t feel like standing at the stove.

Have fun cooking and stay warm out there!

Smoked Pork Chops in Mustard Sauce

Course: Main Course
Keyword: Mustard, Pork Chops


  • 500 g cured pork in slices
  • 1 shallot finely chopped
  • 1 tablespoon mustard e.g. Dijon
  • 200 ml cream
  • salt pepper
  • some oil for the pan and casserole dish


  • Wash the pork loin and pat dry. Fry in a pan with a little oil on both sides for two minutes. Place in a lightly oiled baking dish.
  • Sauté the shallot in the same pan. Add the mustard and continue to fry briefly. Deglaze with the cream and simmer for a few minutes. Season with salt and pepper, then pour the sauce over the cured pork.
  • Braise in the oven at 150 °C convection oven for about 40 to 45 minutes. Serve with jacket potatoes or rice with green beans.