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Pork Chops w/ Mustard Sage Sauce


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Rate this recipe 4.8/5 (4 Votes)


  • 4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels
  • 1 teaspoon vegetable oil
  • Salt and ground black pepper
  • 1/2 teaspoon granulated sugar
  • Sauce
  • 1 teaspoon vegetable oil
  • 1 medium clove garlic , minced
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 3 tablespoons unsalted butter
  • 1 teaspoon minced fresh sage leaves
  • Salt and ground black pepper


Adapted from


Step 1

1. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.

2. Place chops, sugared-side down on grill. Using hands, press meat of each chop. Set grill with chops over medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; if not, see step 4). Using tongs, flip chops, positioning them in same manner. Cover grill, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes (begin checking temperature after 2 minutes); chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest.

3. Pour liquid in skillet into small bowl. While chops are resting, add vegetable oil and garlic to skillet; set skillet over medium heat on grill and cook until fragrant, about 30 seconds. Add low-sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in Dijon mustard and butter until combined. Stir in sage and adjust seasonings with salt and pepper; spoon sauce over chops and serve immediately.

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