IE 11 is not supported. For an optimal experience visit our site on another browser.

Pork Chops with Bourbon Mustard Sauce

Melissa Knific
Cook Time:
25 mins
Prep Time:
5 mins

Chef notes

Pork and bourbon were meant to be together. The sweetness found in whiskey is the perfect complement to pork, and when blended with whole grain mustard, chicken stock and a whole lot of butter, a luxurious sauce comes together to  coat the chops. Bonus: This sophisticated dish is ready in less than 30 minutes!

Not only is this a speedy meal, it’s also a one-pan situation. Bone-in pork chops are seared in a  skillet, set aside and then the sauce is built. The pork cooks quickly (only 4 minutes per side), so supper is on the table in no time. Choose bone-in chops that are about 1-inch thick, which offer a bit more flavor and helps retain moisture so the pork is less likely to end up dry. Plus, it makes for a great presentation. 

It’s important to use cold butter when finishing the sauce — whisking it in little by little helps emulsify and thicken it. Make sure the heat is turned off immediately after the last bit of butter melts so it doesn’t come to a simmer. (If it does, you risk a thin, oily sauce.) It will continue to thicken as it cools.

Since this dish is just as much about the sauce as it is the meat, it would be delicious served over mashed potatoes, polenta, rice or egg noodles. If you want to go a bit lighter, serve it with a simple salad and some warm, crusty bread to sop up all the goodness.

Swap Option: Not feeling pork chops for dinner? The bourbon mustard sauce would also pair nicely with chicken cutlets, salmon fillets or beef sirloin. Follow the same method, but adjust the cooking time depending on the protein.


  • 4 bone-in pork chops (8 to 10 oz. each, about 1-inch thick)
  • kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium shallot, peeled and minced
  • 1/4 cup bourbon
  • 1 cup chicken stock
  • 4 teaspoons whole grain mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon brown sugar
  • 4 tablespoons unsalted butter, diced into small cubes and chilled
  • 2 tablespoons minced parsley or chives
Fulfilled by



Pat pork chops dry with paper towels. Season on both sides with salt and pepper.


Heat vegetable oil in a large skillet over medium-high heat. Add pork chops and cook until browned and cooked through, about 4 minutes per side. Transfer to a plate.


Reduce heat to medium. Add shallot and cook, stirring, for 1 minute. Pour in bourbon and cook for 30 seconds. Whisk in stock, mustard, lemon juice and brown sugar. Bring to a simmer and cook, stirring occasionally, until reduced by two-thirds, 5 to 6 minutes.


Whisk in butter, a few cubes at a time, until melted. Turn off heat (don’t return to a boil). Stir in parsley and season with salt and pepper. Return pork chops and any accumulated juices to the pan, turning chops a few times to coat in the sauce.


Serve pork chops with sauce spooned on top.