Pork Chops with Grainy Mustard and Raisin Sauce

Name: Pork Chops with Grainy Mustard and Raisin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chicken stock or broth; 1/2 cup dry white wine (eyeball it); 1 cup golden raisins; 4 tablespoons extra-virgin olive oil (EVOO); 4 1 1/2-inch-thick boneless center-cut pork chops; 1 tablespoon paprika (a palmful); Salt and freshly ground black pepper; 1 medium yellow onion, chopped; 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs); 3 heaping tablespoons grainy Dijon mustard; 1/4 cup heavy cream; 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

Servings: persons

1 1/2 cups chicken stock or broth
1/2 cup dry white wine (eyeball it)
1 cup golden raisins
4 tablespoons extra-virgin olive oil (EVOO)
4 1 1/2-inch-thick boneless center-cut pork chops
1 tablespoon paprika (a palmful)
Salt and freshly ground black pepper
1 medium yellow onion, chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
3 heaping tablespoons grainy Dijon mustard
1/4 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

1
Preheat the oven to 375F.
2
In a small sauce pot over high heat, combine the chicken stock, wine, and raisins.
3
Bring it to a simmer, then turn off the heat and let it sit.
4
Heating the raisins in the liquids will make them tender and plump.
5
While the sauce pot with the stock and wine is coming to a simmer, heat a large skillet over medium-high to high heat with about 2 tablespoons of the EVOO (twice around the pan).
6
Season the chops with paprika, salt, and pepper.
7
Place the chops in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side.
8
Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 8 to 10 minutes, until the meat is firm to the touch, but not tough.
9
Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.
10
While the chops are in the oven, return their skillet to medium-high heat.
11
Add the remaining 2 tablespoons of EVOO, the onions, thyme, salt, and pepper, and cook, stirring frequently, for about 3 minutes.
12
Add the hot chicken stock, wine, and raisin mixture.
13
Add the grainy mustard and heavy cream.
14
Bring the mixture to a simmer and cook until slightly thickened, about 4 to 5 minutes.
15
Finish the grainy mustard and raisin sauce with the parsley.
16
Serve the sauce over the rested pork chops.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups chicken stock or broth, 1/2 cup dry white wine (eyeball it), 1 cup golden raisins, 4 tablespoons extra-virgin olive oil (EVOO), and more.

Yes, Pork Chops with Grainy Mustard and Raisin Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!