Lemon Mustard Pork Chops Recipe

March 31, 2014

A damp, cold weekend. It is meant to be Spring but outside the fog lurks. Wrapping its cold damp tentacles around the trees, rising up from the field, shrouding the air in mystery. We walk silently, the birds too damp to sing, street lights glowing in a misty halo. Who knows what will emerge from the fog, will it be friendly or will it be foe? The day remains grey, reluctant to let the sun though, clouding us in drizzle. It is a day to stay in, create food to remind us of the sun and spend family time together.

For me the scent of lemon always reminds me of the sunshine. The act of adding a slice of lemon to a drink with ice makes me feel summer is here. I wanted to create a dish that spoke of summer, whilst being heart warming enough to chase away the greyness of the day. My base was lemons, I used lemon curd, lemons and Maille Lemon and Garlic Garlic mustard to create a sauce for some pan griddled pork chops. I added some mushrooms and Maille extra small Gherkins Recette Classique into the sauce at the end to add a bit of excitement. Gherkins are something I love and I could eat by the bucket load. If you are not keen on them you can omit them from the sauce. The result was Lemon Mustard Pork Chops.
Lemon Mustard Chops

I cooked the sauce separately from the chops and then added it into the pan with the chops. The sauce started out with a bright yellow colour that really showed the lemon. As it cooked with the chops it reduced and the sauce became more brown in colour.

Lemon Mustard Sauce

As it cooked with the chops it reduced and the sauce became more brown in colour. I was really pleased with the result, you could taste the flavours of the lemon with a slight tang of the mustard that really complemented the pork. The mushrooms really absorb the lemon flavour nicely and the gherkins add a little extra bite.

Lemon Mustard Chops
Served with a mound of mashed potatoes to soak up the sauce, it was the perfect meal for a grey damp day.

Lemon Mustard Chops

Pork Chops cooked with a lemon mustard sauce to give them a hint of summer flavour
Author Alison


  • 4 pork chops
  • Cooking oil
  • ½ pint vegetable stock
  • 3 tablespoons lemon curd
  • 2 tablespoons Maille Lemon and Garlic mustard
  • zest of 1 lemon
  • 5 mushrooms
  • Tablespoon Maille extra small Gherkins


  • In a pan mix the chicken stock, lemon curd, lemon zest and mustard. Bring to a simmer and simmer until a smooth sauce is formed.
  • Add the oil to a griddle pan and pan fry the chops.
  • When they are partly cooked add some of the sauce and let it sink into the chops.
  • Keep adding the sauce as the chops are cooked, it will boil down, flipping the chops as you go.
  • Finally chop the mushrooms and add them with some more sauce to the pan.
  • When the mushrooms are cooked add the gherkins and warm for a few minutes.


Disclosure: This is my entry into the Maille Culinary Challenge, I was sent some Maille products to use in creating a recipe.

7 responses to “Lemon Mustard Pork Chops Recipe”

  1. Galina V says:

    Looks great! I also cooked pork steaks yesterday with mushrooms and Maille mustard sauce, though not for the challenge. 🙂

  2. This looks delicious. I might have to try this one, but with steaks instead of chops #recipeoftheweek

  3. That sounds a great flavour to compliment the chops #RecipeoftheWeek

  4. Ooh, I love the sound of the lemon with the meat, we’re big Maille fans in our house, and gherkins always get eaten by the bucketload too, so this sounds like a perfect dish for us 🙂

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