Photo of Pork chops with creamy mustard sauce by WW

Pork chops with creamy mustard sauce

PersonalPoints™ per serving
Total Time
22 min
10 min
12 min
We paired this delicious, creamy sauce with pork, but it’s incredibly versatile—try it with chicken breasts, salmon, veal, or venison, too. It's made with chicken broth, chopped shallots, coarse-grain mustard, and reduced-fat sour cream. Chopped fresh tarragon would be a nice addition to this sauce. The chives are optional, but we like the color and crunch that it offers the final dish. It takes less than 25 minutes to put together, and you only have to use one skillet, making cleanup as easy as it gets. We also recommend serving a lightly dressed green salad alongside to complete the meal.


Uncooked lean boneless pork chop(s)

1 pound(s), center-cut, 1⁄2-in thick (four 4 oz pieces)

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground, divided

Canola oil

1 tsp

Fat-free reduced sodium chicken broth

½ cup(s)

Uncooked shallot(s)

½ cup(s), chopped


2 Tbsp


1 Tbsp, coarse grain-variety

Reduced-fat sour cream

¼ cup(s)


1 Tbsp, fresh, chopped (optional)


  1. Sprinkle pork with salt and 1⁄8 teaspoon pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and cooked through, about 3 to 4 minutes per side; transfer to a plate and keep warm.
  2. Add broth and shallots to skillet. Cook over medium heat, stirring often and scraping browned bits from bottom of skillet, until shallots are tender, about 3 minutes.
  3. Remove skillet from heat; stir in water, mustard, sour cream and remaining 1/8 teaspoon pepper. Spoon mustard sauce over pork; garnish with chives, if desired. Yields 1 pork chop and about 2 tablespoons sauce per serving.