Photo of Pork chops with creamy mustard sauce by WW

Pork chops with creamy mustard sauce

Points® value
Total Time
25 min
10 min
15 min
A recipe that uses just one pan, is ready in under 30 minutes, and features a creamy sauce you’ll want to slurp up with a spoon—what more could you ask for? OK, maybe just a side of non-starchy vegies to round it all out.


Uncooked lean trimmed boneless pork chop

4 chop(s), centre-cut, 1⁄2-in thick (four 4 oz pieces)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s), divided

Canola oil

1 tsp(s)

Fat-free reduced sodium chicken broth

½ cup(s)


½ cup(s), finely chopped


1 tbsp(s), coarse grain-variety

Reduced-fat sour cream

¼ cup(s)


2 tbsp(s)


1 tbsp(s), fresh, chopped, for garnish (optional)


  1. Season the pork with the salt and 1⁄8 tsp black pepper. In a 12-inch nonstick skillet, heat the oil on medium-high. Add the pork and cook until browned and cooked through, about 3 to 4 minutes per side. Transfer to a plate and cover to keep warm.
  2. Add the stock and shallots to the same skillet. Cook over medium heat until the shallots are tender, about 3 minutes, stirring often and scraping the browned bits from the bottom of the pan.
  3. Remove the skillet from heat. Whisk in the mustard, sour cream, 2 tbsp water, and remaining 1⁄8 tsp black pepper. Spoon the mustard sauce over the pork. Garnish with chives (if using).
  4. Serving size: 1 pork chop and 2 tbsp sauce


Per serving (1 pork chop and 2 tbsp sauce): 229 Cal, 11 g Total Fat, 4 g Sat Fat, 311 mg Sod, 5 g Total Carb, 2 g Sugar, 1 g Fib, 27 g Prot.