Mary Berry’s Pork Chops with Mustard Sauce is a classic, comforting dish that combines tender pork with a creamy, tangy mustard sauce. This recipe, often praised for its simplicity and rich flavor, is a perfect blend of savory, zesty, and creamy elements. Mary Berry, a well-known British television personality and chef, is celebrated for her ability to turn everyday ingredients into dishes that are both elegant and easy to make.
The pork chops are cooked to golden perfection-crispy on the outside, juicy and tender on the inside-and are complemented by a velvety mustard sauce that strikes the perfect balance of heat and creaminess. This dish is typically served with sides like mashed potatoes, roasted vegetables, or even simple greens to create a full and satisfying meal. The combination of succulent pork and rich mustard sauce makes this recipe both indulgent and approachable, offering a true taste of British home cooking.
Mary Berry’s Pork Chops With Mustard Sauce Recipe
Ingredients Needed
The ingredients list for Mary Berry’s Pork Chops with Mustard Sauce is both straightforward and easy to follow, making this recipe a great choice for a weeknight dinner or a special occasion. Here’s what you’ll need:
- Pork Chops (4 pieces) – Bone-in or boneless pork chops are fine, but bone-in tends to have more flavor. You’ll want chops that are about 1-inch thick for optimal juiciness and tenderness when cooked.
- Olive Oil (2 tablespoons) – For frying the pork chops, olive oil adds a subtle richness and ensures a crispy, golden crust.
- Butter (2 tablespoons) – Butter is essential for flavor, helping to give the sauce a silky smooth texture and a rich taste that complements the pork.
- Shallots (2, finely chopped) – Shallots are milder and sweeter than regular onions, adding a gentle sweetness to the sauce that balances the sharpness of the mustard.
- Garlic (2 cloves, minced) – Garlic gives a depth of flavor to the sauce, with its robust, aromatic qualities that tie everything together.
- Dijon Mustard (3 tablespoons) – The star of the sauce! Dijon mustard provides that signature tanginess and slight heat, giving the sauce a bold but not overpowering flavor.
- Double Cream (200 ml) – Double cream (heavy cream in other regions) is used to create a thick, luxurious sauce that coats the pork perfectly. It adds a smooth, creamy texture that contrasts beautifully with the tangy mustard.
- Chicken Stock (100 ml) – This helps to create a thinner consistency for the sauce while adding depth to the flavor profile.
- Salt and Pepper (to taste) – Seasoning is key for balancing the richness and ensuring that all the flavors meld together.
Equipment Needed
You don’t need an extensive array of kitchen gadgets to make this dish. Here’s what you’ll need:
- Frying Pan or Skillet – A heavy-bottomed frying pan is ideal for searing the pork chops. A non-stick skillet works well if you want to avoid any risk of sticking.
- Wooden Spoon or Spatula – For stirring the sauce and scraping up any delicious browned bits from the pan after cooking the pork chops, which adds extra flavor to the sauce.
- Sharp Knife and Chopping Board – For chopping the shallots, garlic, and any other ingredients that need to be prepared in advance.
- Measuring Spoons and Cups – For accurate measurements of your ingredients, especially for the mustard and cream.
- Small Bowl – You might find it helpful to mix the mustard, cream, and stock together before adding it to the pan, ensuring the sauce combines smoothly.
Instructions To Make Mary Berry’s Pork Chops With Mustard Sauce
Follow these steps to create a mouthwatering meal that will impress your guests (or just treat yourself!):
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Prepare The Pork Chops
Start by seasoning your pork chops generously with salt and pepper on both sides. This ensures the meat is well-seasoned and will have great flavor on its own before you even get to the sauce.
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Cook The Pork Chops
Heat a large frying pan over medium-high heat and add the olive oil. Once the oil is hot and shimmering, add the pork chops. Cook them for about 4-5 minutes on each side until they’re golden brown and cooked through. Depending on the thickness of your chops, you may need to adjust the cooking time slightly. Once done, transfer the chops to a plate and set aside to rest.
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Make The Mustard Sauce
In the same pan, reduce the heat to medium and add the butter. Let it melt and foam up. Add the chopped shallots and cook for about 3 minutes, until softened and translucent. Add the minced garlic and cook for another minute, allowing the aroma to develop.
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Add The Mustard And Cream
Stir in the Dijon mustard, making sure it’s well distributed. Then, pour in the chicken stock, scraping the bottom of the pan with your wooden spoon to release any flavorful bits. Let the stock bubble up for a minute, reducing slightly. Afterward, pour in the double cream, stirring until the sauce thickens slightly.
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Finish The Dish
Return the cooked pork chops to the pan with the sauce, spooning the sauce over the top. Let the pork chops simmer in the sauce for a few minutes, ensuring they are heated through and nicely coated with the mustard sauce. Taste and adjust seasoning with salt and pepper if necessary.
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Serve
Transfer the pork chops to plates and spoon the creamy mustard sauce over the top. Serve with your choice of sides like mashed potatoes, rice, or steamed vegetables.
Tips And Tricks
- Choose the Right Pork Chops: Bone-in pork chops generally have more flavor than boneless ones, and they stay juicier. However, if you’re in a pinch, boneless will still work well.
- Searing the Pork: Don’t rush the searing process. Make sure your pan is hot before adding the pork. A good sear is key to locking in the flavors and ensuring a crispy exterior.
- Make Ahead Option: If you want to save time, you can prepare the mustard sauce ahead of time and refrigerate it. When you’re ready to serve, simply reheat the sauce and add the cooked pork chops back in to warm through.
- Adjust the Mustard: If you prefer a milder sauce, you can use a less sharp mustard. If you want an extra kick, try adding a little bit of whole grain mustard or spicy mustard.
- Alternative Liquids: If you don’t have chicken stock, vegetable stock or even water with a bouillon cube can work as substitutes.
Mary Berry’s Pork Chops with Mustard Sauce is a comforting, flavorful dish that perfectly balances the richness of pork with the tanginess of mustard. It’s a simple yet elegant recipe, ideal for both casual dinners and special occasions. With minimal ingredients, the combination of succulent, juicy pork chops and a creamy mustard sauce offers a luxurious taste without being overly complicated. Whether you’re a beginner cook or a seasoned chef, this recipe is sure to become a household favorite, showcasing how easy it is to create something delicious and satisfying. So, fire up your pan, get ready to indulge, and enjoy every bite of this delectable dish!
Easy Recipe Variations For Mary Berry’s Pork Chops With Mustard Sauce
Mary Berry’s Pork Chops with Mustard Sauce is a classic comfort dish that combines tender, juicy pork with a rich, creamy mustard sauce that’s nothing short of mouthwatering. However, there are plenty of ways to add your own twist and customize this dish to suit different tastes, dietary needs, or to simply mix things up in the kitchen. Let’s explore some easy recipe variations to breathe new life into this classic.
1. Add Herbs and Spices to the Mustard Sauce
While Mary Berry’s recipe calls for Dijon mustard, cream, and a touch of stock, you can elevate the sauce by incorporating a variety of herbs and spices. For example, adding a sprig of fresh thyme, rosemary, or tarragon can bring an aromatic depth to the sauce. If you prefer a spicier kick, a pinch of cayenne pepper or paprika can bring some heat. For a more earthy undertone, try adding a teaspoon of ground cumin or mustard seeds. These small tweaks can give your mustard sauce a more personalized flavor profile.
2. Swap the Pork for Chicken or Veal
If you don’t have pork chops or simply want to try something different, Mary Berry’s mustard sauce works equally well with other meats like chicken breasts or veal. Veal has a slightly more delicate flavor compared to pork, and its tender texture pairs beautifully with the creamy mustard sauce. Chicken, being versatile, will also soak up the sauce wonderfully. You can either pan-sear the meat as directed in the recipe or roast it for a different texture.
3. For a Healthier Option – Use Low-Fat Cream or Greek Yogurt
For those watching their calorie intake or simply looking for a healthier version of the dish, a simple swap can reduce the richness of the sauce without compromising flavor. Consider using low-fat cream or Greek yogurt instead of full-fat cream. Greek yogurt provides a tangy flavor that complements the mustard, creating a lighter but still creamy sauce. You could even mix in some fresh lemon juice for an extra burst of tang.
4. Try a Sweet Twist with Apple or Pear
Adding a touch of fruit to the dish can create a lovely balance of savory and sweet flavors. Apples and pears are natural companions to pork, so why not add thin slices of one of these fruits to the sauce? The sweetness from the fruit will contrast with the sharpness of the mustard, offering an extra layer of flavor. You can either cook the fruit alongside the pork or sauté it separately before adding it to the sauce. A spoonful of apple cider vinegar or a drizzle of honey can also help bring that sweet-and-sour contrast to the sauce.
5. Make It Vegan
For a plant-based version of Mary Berry’s dish, it’s possible to create a delicious vegan-friendly alternative. Substitute the pork chops for thick, pan-seared cauliflower steaks or tempeh, both of which hold up well in the mustard sauce. For the sauce, you can replace the cream with coconut cream or a plant-based cream substitute, and use vegetable broth in place of the stock. A little vegan Dijon mustard and nutritional yeast will add the tang and richness needed to mimic the original flavor profile.
6. Add a Crunchy Topping
For some added texture, a crunchy topping can be a fun way to mix things up. After plating your pork chops with mustard sauce, sprinkle some toasted breadcrumbs or crushed roasted nuts (like almonds or walnuts) over the top. These additions can provide an enjoyable contrast to the creamy sauce and tender meat. A bit of grated Parmesan cheese melted over the top also brings a lovely flavor while adding an extra layer of richness.
Storing Leftovers
Mary Berry’s Pork Chops with Mustard Sauce makes for excellent leftovers, and storing them properly ensures you can enjoy this dish for days to come.
Refrigeration
The best way to store leftover pork chops with mustard sauce is to keep the meat and sauce separate, especially if you plan on reheating it. Place the pork chops in an airtight container, and pour the mustard sauce into a separate container. The sauce will keep its creamy texture and flavor better when stored separately, preventing it from being watered down by any moisture from the meat.
If you prefer to store them together, make sure the dish has cooled completely before placing it in the fridge. Stored in an airtight container, your leftovers will last for up to 3 days. To reheat, it’s best to gently warm the pork chops in a skillet or in the oven at a low temperature, ensuring the sauce is reheated in a saucepan to avoid curdling.
Freezing
If you’re looking to store the leftovers for a longer period, freezing is a great option. As mentioned, it’s ideal to freeze the pork and sauce separately. Wrap the pork chops tightly in plastic wrap or foil, and place them in a freezer-safe bag or container. For the mustard sauce, pour it into a freezer-safe container, leaving some room for expansion as it freezes. When freezing the sauce, you might want to consider adding a little extra cream or broth to ensure it doesn’t become too thick when reheated.
To reheat from frozen, defrost the pork chops and sauce overnight in the fridge. Reheat the pork in a skillet, or place it in the oven at 350°F (175°C) for around 15-20 minutes. Warm the sauce on the stovetop, stirring occasionally, and adjust seasoning as needed.
Tip for Freezing: It’s helpful to freeze in individual portions, so you can take out only what you need without defrosting the entire batch.
What To Eat With Mary Berry’s Pork Chops With Mustard Sauce?
Mary Berry’s Pork Chops with Mustard Sauce is a rich and flavorful dish, so pairing it with sides that complement and balance its depth is essential. Here are some ideas to create the perfect meal:
1. Mashed Potatoes
Mashed potatoes are the quintessential side dish to pair with pork chops. The creamy texture and mild flavor of the potatoes will absorb the rich mustard sauce, making every bite satisfying. For added flavor, you can infuse the mashed potatoes with roasted garlic, chives, or even a touch of truffle oil.
2. Roasted Vegetables
Roasted vegetables like carrots, parsnips, Brussels sprouts, or a medley of root vegetables make an excellent pairing. The natural sweetness of roasted vegetables complements the savory pork and mustard sauce, while their crispy edges offer a delightful contrast to the tender pork.
3. Steamed Greens
Lightly steamed greens like broccoli, spinach, or green beans provide a fresh and crisp element to the meal, balancing out the richness of the sauce. You can drizzle the greens with a touch of olive oil and sprinkle with a bit of sea salt to enhance the flavor.
4. Rice or Pilaf
For a lighter, yet filling side, rice or pilaf can be a great addition. A simple jasmine rice or a herbed rice pilaf will complement the mustard sauce without overpowering it. You could also try wild rice for a nuttier flavor and a bit more texture.
5. A Simple Green Salad
A refreshing green salad with a tangy vinaigrette is a great way to cut through the richness of the mustard sauce. Consider a salad with mixed greens, arugula, and some sliced apple or pear for sweetness. A sprinkle of goat cheese or walnuts would add a touch of sophistication and texture.
Conclusion
Mary Berry’s Pork Chops with Mustard Sauce is a timeless dish that strikes the perfect balance between comforting richness and sophisticated flavor. Whether you’re sticking to the original recipe or exploring one of the easy variations suggested here, this dish offers endless possibilities for customization. It’s versatile enough to suit any occasion, from a quick weeknight meal to a special dinner for guests. And with the right sides, it can easily become a complete, satisfying meal. The beauty of this recipe lies not only in its flavor but also in how easily it can be adapted to your personal preferences. Enjoy experimenting and making this dish your own!
FAQs
What Ingredients Are Needed For Mary Berry’s Pork Chops With Mustard Sauce?
To make Mary Berry’s Pork Chops with Mustard Sauce, you’ll need the following ingredients: pork chops (bone-in or boneless), Dijon mustard, garlic, double cream (heavy cream), vegetable stock, olive oil, butter, fresh thyme, and seasoning like salt and pepper. These ingredients come together to create a deliciously creamy, tangy sauce that complements the rich, tender pork chops.
How Do I Ensure My Pork Chops Are Tender When Making Mary Berry’s Mustard Sauce Recipe?
To ensure your pork chops are tender, it’s important to avoid overcooking them. Start by searing the pork chops in a hot pan to lock in juices and create a golden brown crust. After that, finish cooking them in the oven at a moderate temperature (around 180°C/350°F) until they reach an internal temperature of 145°F (63°C). This will help keep the pork chops moist and tender. Additionally, allowing them to rest for a few minutes after cooking helps retain the juices.
Can I Substitute The Dijon Mustard In Mary Berry’s Pork Chops With Mustard Sauce Recipe?
Yes, you can substitute Dijon mustard with other types of mustard, but the flavor will change slightly. For a milder taste, you can use yellow mustard or honey mustard. If you prefer a spicier kick, spicy brown mustard can work well. However, Dijon mustard gives a smooth, balanced flavor that is key to the creamy sauce in this recipe, so if you have it, it’s the best option for maintaining the authentic taste.
