This recipe for pork loin chops is a perfect weeknight dinner—simple, fast, and full of flavor. With a creamy mustard sauce that pairs beautifully with Symphony Hill’s 2006 Viognier, it’s an ideal meal when you want something comforting but not too complicated. The rich sauce, made with white wine, chicken stock, and cream, gives the pork a luscious finish, and the watercress adds a fresh, peppery kick on the side. It’s a dish that’s both satisfying and easy to make. Let’s get into how to prepare it.
Ingredients You Will Need
- 1 tablespoon olive oil
- 4 pork loin chops, on the bone
- 2 cloves garlic, finely chopped
- 30g butter
- 2 leeks, white part only, finely sliced
- 80 ml white wine
- 1 tablespoon wholegrain mustard
- 100 ml chicken stock
- 2/3 cup double cream
- 2 tablespoons chopped parsley
- Sea salt, to taste
- 1 bunch watercress, for serving
Cooking Instructions
- Prepare the Sauce:
Start by heating a small frying pan over medium heat. Add the finely chopped garlic, butter, and leeks. Cook them until the leeks soften, about 3–4 minutes. Increase the heat a little and add the white wine. Let it cook for a couple of minutes to reduce slightly. - Add the Mustard and Stock:
Once the wine has reduced, stir in the wholegrain mustard and chicken stock. Lower the heat and let it simmer gently while you cook the pork. - Cook the Pork:
In another pan, heat the olive oil over high heat. Add the pork loin chops and cook them for about 3–4 minutes on each side, or until they’re just cooked through. Be careful not to overcook the pork to keep it tender and juicy. - Finish the Sauce:
About 2 minutes before the pork is done, add the double cream and chopped parsley to the simmering sauce. Turn the heat up slightly and stir gently until the sauce thickens just a little. Season with sea salt to taste. - Serve:
Once the pork is cooked, spoon the creamy mustard sauce over the chops. Serve with a side of fresh watercress to add a peppery bite that balances the richness of the sauce.
Wine Pairing
This dish pairs beautifully with a glass of Viognier, particularly the 2006 vintage from Symphony Hill. Viognier is a rich, aromatic white wine that complements the creamy, mustardy sauce of the pork while enhancing the flavors of the dish. Don’t forget to use half a glass of the wine in your recipe—it will elevate the flavors in the sauce and create a seamless connection between the meal and the wine.
This simple pork loin chop recipe is perfect for busy weeknights when you want something tasty and comforting without too much effort. The creamy mustard sauce, combined with the richness of the Viognier, creates a dish that feels indulgent but is quick and easy to make. Pair it with smashed potatoes or a fresh side like watercress, and you’ve got yourself a winning meal.
FAQs
What can I serve with pork loin chops?
You can serve these pork chops with smashed potatoes, soft polenta, or a simple vegetable side like watercress. Smashed potatoes with olive oil and sea salt are particularly great to complement the creamy sauce.
Can I use a different wine if I don’t have Viognier?
Yes, you can substitute Viognier with another white wine, such as Chardonnay or Sauvignon Blanc, though the flavor may be slightly different. The richness of Viognier pairs particularly well with creamy sauces.
How can I make this dish spicier?
If you like a little heat, you can add a pinch of chili flakes to the sauce or mix in a teaspoon of Dijon mustard along with the wholegrain mustard for an extra kick.
Can I make this dish in advance?
While this recipe is best fresh, you can prepare the sauce in advance and store it in the fridge. When you’re ready to serve, simply reheat the sauce and cook the pork chops.
