Pan-Seared Pork Chops with a Honey Mustard & Wine Sauce

Pan seared, boneless pork chops topped with a honey-mustard, white wine, and caper sauce.

Number of Servings: 2-3 servings

Estimated Cost Per Serving: $3.00


(For the pork chops)

- 5 boneless pork chops, cut into 1/4 inch thick cuts

- 2 tbsp whole wheat flour

- 1 tbsp dried oregano

- 1/2 tsp smoked paprika 

- 1/4 tsp garlic powder

- 1/4 tsp onion powder

- 1/4 tsp of crushed sea salt

- 3 grinds of freshly ground black pepper

- salt and pepper for seasoning

- 2 tbsp canola oil

(For the honey-mustard, wine sauce)

- 3 tbsp whole grain mustard

- 2 tbsp + 1 tsp honey

- 1 tsp capers

- 1 tbsp butter

- 1/4 tsp of crushed sea salt

- 3 grinds of freshly ground black pepper

- 1/4 cup vegetable stock

- 1/3 cup dry white wine

- 2 tbsp heavy whipping cream

- 1 tsp corn starch


1)  Season the pork chops with salt and pepper.

2) In a small bowl season the flour with the smoked paprika, oregano, garlic powder, onion powder, sea salt, freshly ground black pepper, 

3) Lightly flour each pork chop and shake to remove the excess flour. Set aside.

4) In a cast iron skillet heat the canola oil over low-medium heat.

5) Add in the pork chops and cook until light browned on each side, about 6 minutes on each side. 

6) Set pork chops aside to rest for 10 minutes.

7) While the pork chops are resting in a small saute pan melt the butter and then add the whole grain mustard, honey, capers, vegetable stock, sea salt, and freshly ground black pepper. Whisk to combine.

8) Simmer for 2 minutes, then add in the wine and continue to simmer on low heat.

9) Add in the heavy whipping cream and corn starch, whisk to combine. Cook for 3 more minutes until the sauce begins bubble and thicken.

10) Remove from heat and pour over the cooked pork chops.

11) Serve and enjoy!