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Herbal Crusted Pork Chops With Mustard Cream Sauce

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“Mustard Cream Sauce is infused into the Pork Chops as they are slowly baked. Pork Chops have a little mustard flavor, very tender and moist. Serve with mashed potatoes and fresh corn on the cobb as a side dish.”

Ingredients Nutrition


  1. Place rack in center of oven and pre-heat the oven to 450°F.
  2. In a bowl combine 1-tablespoon whole grain mustard, 1-tablespoon dijon mustard, balsamic vinegar, 1-tablespoon olive oil, rosemary, purple sage, 1/2-teaspoon sea salt 1/2-teaspoon and black pepper. Whisk until combined.
  3. Rinse pork chops under cold water and pat dry with paper towels. Season chops with 1-teaspoon of sea salt and 1-teaspoon black pepper.
  4. Add olive oil into a hot skillet and brown both side of pork chops. Remove chops and let stand for 3-4 minutes.
  5. Coat pork chops with mustard sauce.
  6. Place pork chops on a sheet pan and bake 8-minutes at 450 F and reduce to 325°F Bake pork chops until internal temperature reaches 165°F.
  7. Remove pork chops from oven and let stand for 5-minutes.
  9. In a bowl combine sour cream, remaining mustards, salt, black pepper, date honey and whisk until sauce is smooth. Serve sauce over pork chops.
  10. GARNISH: Fresh parsley.

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