Pork Chops with Soured Cream

pork chops with soured cream

Pork Chops with Soured Cream

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Servings: 4
Calories: 352


  • 4 loin pork chops
  • 4 tbsp Moutarde de Meaux or any other coarse-grained mustard
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 5 floz soured cream
  • parsley sprigs to garnish


  • Trim any excess fat from the chops. Leave them to come to room temperature.
  • Mix together the mustard, ginger, pepper, salt and 1.5 ml (1/4 tsp) of the oil.
  • Spread one third of the mustard mixture over the chops on one side only. Heat the remaining oil in a large frying-pan over moderate heat and place the chops in the pan, uncoated side downwards. Cook for 7-10 minutes.
  • Turn the chops over and cook for another 7—10 minutes. Meanwhile spread the upturned cooked sides of the chops with another third of the mustard mixture.
  • Once cooked, remove the chops from the pan and keep warm on a heated serving dish. Stir the soured cream into the juices left in the pan. Mix in the remaining mustard mixture and heat through over a low heat for one minute, stirring well, then pour over the chops. Garnish and serve.
Calories: 352 kcal
Carbohydrates: 2 g
Protein: 30 g
Fat: 24g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 109 mg
Sodium: 410 mg
Potassium: 578 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 247 IU
Vitamin C: 1 mg
Calcium: 60 mg
Iron: 1 mg
Ingredients Pork, Pork Chop
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