Herbed pork chops on mustard sauce

Kick your pork chops up a notch with this tangy mustard sauce
Plate with side salad, baked potato and porkchop drizzled with mustard sauce
6 servings / 35 min

Prep 15 min / Cook 20 min


Herbed pork chops:

  • 3/4 tsp (3 mL) dried thyme leaves
  • 1/2 tsp (2 mL) garlic powder
  • 1/4 tsp (1 mL) dried pepper flakes
  • 6 boneless pork chops (4 oz/125 g each), trimmed of fat
  • 1 tbsp (15 mL) canola oil

Mustard sauce:

  • 1/3 cup (75mL) fat-free sour cream or low-fat plain yogurt
  • 1/4 cup (50 mL) Dijon mustard
  • 3 tbsp (45 mL) skim milk
  • 1 tbsp (15 mL) canola oil
  • 3/4 tsp (3 mL) dried tarragon leaves
  • 1 tsp (5 mL) coarsely ground black pepper
  1. In a small bowl, combine thyme, garlic powder, and pepper flakes. Brush both sides of pork chops with canola oil. Sprinkle thyme mixture evenly over both sides and press down with fingertips to adhere.
  2. Heat large, non-stick skillet over medium-high heat. Cook pork chops 4 minutes on each side or until barely pink in center.
  3. Meanwhile, in small saucepan, whisk together sour cream, mustard, milk, canola oil, and tarragon. Place over low heat until warmed, about 2 to 3 minutes. Do not bring to a boil. Spoon equal amounts of mustard sauce on each dinner plate. Place pork chops on top of sauce and sprinkle with black pepper.
Nutritional info per serving (1 of 6)
  • Calories 160
  • Protein 13 g
  • Total fat 10 g
    Saturated fat 1.5 g
    Cholesterol 40 mg
  • Carbohydrates 5 g
    Fibre 0 g
    Sugars 1 g
    Added sugars 0 g
  • Sodium 280 mg
  • Potassium 151 mg

Get news you can use Thank you! You are subscribed.

Sign up to receive updates from Heart & Stroke tailored just for you — from heart health tips, research updates and breaking news to support and more.
Your first newsletter should arrive in the next 7-10 days.
Please enter a name.
Please enter a valid email address.
Please check the reCaptcha checkbox.