How to make it

  • Season the chops with salt & pepper.
  • Heat a few tablespoons of oil in a big skillet (large enough to fit all of the pork chops you are cooking) over medium-high heat. (Get the pan nice and hot before you put the pork chops in.)
  • When the pan is ready, put in the pork chops and let cook 2 minutes without moving them. It’s important not to fuss with them so they will get a nice crust on the outside and cook evenly.
  • After 2 minutes, turn the chops and cook 2 minutes on the other side. Remove the pork chops from the pan.
  • Reduce the heat to medium and add the grated onion and onion juice (or shallots), stirring constantly to pick up the brown bits from the bottom of the pan. Feel free to use some white wine or a little stock to accomplish this, if you’d prefer.
  • Cook and stir the onions (or shallots) 3-4 minutes until soft.
  • Add the can of soup, scant can of milk and Dijon mustard to the sauce and stir or whisk to combine.
  • Season with the salt and pepper (and cayenne, if you’ve chosen to use it) to your taste.
  • Add the pork chops back into the pan and nestle them to cover as much as you can with the sauce.
  • Reduce heat to medium-low, cover and cook 7-8 minutes or until chops are cooked through (actual time will depend on the thickness of the chops you've used).
  • Serve over rice, wide egg noodles or mashed potatoes.

Reviews & Comments 4

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  • justjakesmom 10 years ago
    These sound fantastic, Brooke!
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  • pleclare 11 years ago
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  • sparow64 11 years ago
    LOVE this! Never thought about adding mustard to this before, gonna have to try that next time. Would be great with chicken, too.
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  • lbrooks26 11 years ago
    Thanks for the great idea. Lorraine
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