Mustard Pork and Mushroom One Pot
Transform your weeknight dinner routine with this rich and comforting Mustard Pork and Mushroom One Pot. Tender boneless pork loin chops are seared to golden perfection, then simmered in a luscious, flavor-packed sauce made with Dijon and whole grain mustard, earthy mushrooms, and a touch of heavy cream. This one-pot recipe combines robust, savory flavors with the convenience of easy cleanup, making it ideal for busy schedules. Fresh thyme and wilted spinach add a pop of freshness, while optional parsley garnishes elevate its presentation. Perfectly paired with mashed potatoes, fluffy rice, or crusty bread, this dish is a hearty and satisfying crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces boneless pork loin chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 250 grams mushrooms, sliced
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the pork chops with salt and black pepper on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove them from the skillet and set aside.
Lower the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they release their moisture and brown slightly.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan for added flavor.
Stir in the Dijon mustard, whole grain mustard, and heavy cream. Mix well to create a creamy sauce.
Sprinkle in the fresh thyme leaves and return the pork chops to the skillet, nestling them into the sauce.
Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, or until the pork chops are cooked through and tender.
Uncover the skillet, add the baby spinach, and stir gently until wilted, about 2 minutes.
Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Garnish with fresh parsley before serving, if desired. Serve warm with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 333592 mg | 14504% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.5 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
