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Pork Chops and Vegetables

Amazingly appetizing and deliciously fragrant, this all-in-one dish is slow-cooked with Maille® Dijon Originale mustard, white wine, and Autumn vegetables.

  • Difficulty: easy
  • Pork Chops and Vegetables


  • - 3 tbsp. olive oil, divided
  • - 4 boneless pork loin chops
  • - 4 tsp. Maille Dijon Originale Mustard
  • - 1 onion, peeled and roughly chopped
  • - 1 cup dry white wine
  • - 1 cup chicken stock
  • - ¼ lb. baby carrots
  • - ¼ lb. baby turnips
  • - ¼ lb. new potatoes
  • - 1 small butternut squash, peeled, seeded and cut into cubes
  • - 4 tbsp. heavy cream
  • - Chopped fresh parsley
  • - Salt and pepper


  1. Heat 2 tablespoons olive oil in large deep skillet over medium-high heat and brown chops. Evenly spread Maille Dijon Originale Mustard over chops; remove and set aside.
  2. Heat 1 tablespoon remaining oil in same skillet and cook onion, stirring occasionally, until tender, about 5 minutes. Return chops to skillet. Add wine and stock and season with salt and pepper. Reduce heat to low and simmer covered 20 minutes.
  3. Add vegetables to skillet and simmer covered until chops are done, vegetables are tender and sauce is reduced, about 20 minutes.
  4. Remove 3 tablespoons of sauce and combine cream in small bowl; stir into skillet.

To serve

Serve hot, garnished with chopped parsley.

Prep Time:
10 minutes
Cooking Time:
50 minutes
4 people

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