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The Art of Flavour Sunday e-magazine


Old Fashioned Pork Chops with a Thyme and Mustard Sauce


  • 4 x Pork Chops, thick cut. Bone in or out

  • Olive oil

  • 1 x Teaspoon dried thyme

  • 1 x Cup chicken stock - important, see note

  • 1 x Full tablespoon wholegrain or dijon mustard

  • 1/2 x Cup creme fraiche

  • 1/2 x Teaspoon black pepper

  • Salt. See note

  • 1/2 x Cup flatleaf parsley


Heat a thick based pan to medium high, add olive oil and brown the Pork Chops, about 3 minutes each side then set aside. Next, deglaze the pan with the stock and stir to pick up the nice bits from the stock. Then add the thyme, black pepper, mustard and creme fraiche and again, stir well.

Now return the pork chops to the pan and while cooking to your preferred doneness allow the sauce to reduce then stir in the parsley and serve. Note: You may need to snip the outside edge of chops to avoid curling.

Important: Chicken Stock. The quality of the chicken stock is critical to the true flavour outcome of this recipe. Always best to use your own home made chicken stock or buy a premium stock from some of the better food stores. Best to avoid the salt rich cardboard stocks from supermarkets.