Mustard and Garlic Sauced Chops
The English Kitchen
The English Kitchen
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  • 2 large thick free range good quality pork chops, rind removed
  • but with a healthy layer of fat on the outer edge
  • 1 TBS butter
  • 1 TBS olive oil
  • 2 large unpeeled cloves of garlic, mashed lightly
  • fine sea salt and freshly ground black pepper to taste
  • 6 fluid ounces of white wine
  • 6 TBS garlic and herb boursin cheese
  • 1 heaped TBS of smooth Dijon mustard
  • 1 heaped TBS of grainy Dijon mustard
  • 8 cornichons, chopped coarsely
  • about 4 pickled onions from the cornichon jar if you have them
  • a splash of good quality chicken stock, if needed



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