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More Pork Recipes
Pork with Creamy White Wine & Mustard Sauce
Pork with creamy white wine and mustard sauce is one of those dinners that feels restaurant-worthy but comes together in no time. I pan-fry juicy pork steaks or fillets, then make a quick sauce with white wine, Dijon mustard, garlic, and a splash of cream. It’s rich, tangy, and just the right amount of indulgent. I love serving it with buttery mash or greens for a simple but impressive meal, whether it's for guests or just spoiling myself midweek.
Ingredients
- 500g pork loin steaks or pork chops
- 2 tbsp butter
- 2-3 eschalots, finely diced
- 1 tsp minced garlic
- 1/2 cup dry white wine
- 2-3 tbsp dijon mustard
- 300ml single cream
- 1 tbsp chopped dill
- Salt, to season
Instructions
- Heat a small amount of oil over medium-high heat, and cook the pork steaks for 3-4 minutes each side or until cooked to your preference. Set aside.
- In a small pot, melt the butter over low-medium heat.
- Add eschalots and cook 2-3 minutes or until turning soft. Add garlic and cook an additional 2-3 minutes until fragrant.
- Add white wine and simmer for 4-5 minutes.
- Stir through dijon mustard and cream until smooth and creamy.
- Add the dill and simmer gently over low heat for 5 minutes.
- Remove from heat and let stand for 5 minutes to allow the sauce to thicken.
- Drizzle generously over the cooked pork and serve with an extra sprinkling of chopped dill.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 669Total Fat: 49gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 234mgSodium: 900mgCarbohydrates: 4gNet Carbohydrates: 0gFiber: 1gSugar: 3gSugar Alcohols: 0gProtein: 46g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Pork with Creamy White Wine and Mustard Sauce
Travels and Culinary Daydreams
Pork with Creamy White Wine and Mustard Sauce isn’t just another midweek dinner. It’s a little love letter to Paris, wrapped in buttery aromas and creamy warmth. When I travel, it’s always about the food. Museums and architecture are lovely, but I’m the sort of person who’ll happily wander down winding alleyways just to find the local cafe that serves one perfect plate of something unforgettable. I avoid chains and anything that smells remotely like a tourist trap. I want soul and I demand stories. And more often than not, I find them through food. That’s how I fell in love with France – at tiny cafes, boulangeries, and bistros.
Dining at a French restaurant outside of France has its charm, sure, but nothing quite compares to the real thing. In Paris, the ingredients just seem to sing louder. The produce has this intensity to it – like it knows it’s got a reputation to uphold. Every bite is thoughtful, not flashy and nothing feels like it’s trying too hard. And it was there, sat on a rickety metal chair on a sun-dappled footpath, that I first tasted the sauce that would become the inspiration behind today’s dish. Simple, elegant, balanced – everything French cuisine does so well.
And now, back home, when the weather turns cool and I need a little culinary pick-me-up, I reach for this recipe. My Pork with Creamy White Wine and Mustard Sauce is as close as I can get to that spring day in Montmartre. The sauce is the star – it’s rich without being heavy, with the kind of depth that only comes from white wine and patience. It clings to the pork, pools around potatoes, and somehow makes my tiny Scottish kitchen feel just a little more Parisian.
French Elegance Meets Everyday Cooking
There’s something both delicate and commanding about this sauce. It doesn’t shout, but it doesn’t let the pork hog the spotlight either. It’s that quiet confidence that French food does so effortlessly. And even though it’s inspired by a memory of spring, this dish has become one of my winter comforts. It’s warming, it’s creamy and it’s the culinary equivalent of slipping into a pair of cashmere socks after a long day.
The idea came to me after a particularly long and dreary week. I needed something that felt indulgent without being fussy, something that whispered luxury but could be made while still wearing pyjamas and a messy bun. That’s when I remembered that Montmartre sauce – creamy, tangy, laced with wine and mustard. I knew I could recreate something close enough to transport me back to that cobblestone street, even if only for the length of dinner.
The magic, I think, is in the balance. The wine cuts through the richness, the mustard adds a gentle warmth without burning, and the cream brings it all together like the final verse of a love poem. Every time I make it, I remember that cafe. I remember the sound of clinking glasses and distant accordion music. I’d been crying that afternoon as my husband had ruined my birthday in Paris. Yet in that tiny cafe, I found comfort – in the sauce, in the quiet clatter of plates, in the way Paris just holds you without asking questions. And I remember that sometimes, the most beautiful food doesn’t try to impress. It just tastes like home – even if that home is a borrowed one across the sea.
A Sauce to Remember
I’m not exaggerating when I say this sauce comes together in minutes. It’s one of those rare gems that makes people think you’ve been slaving away when really, you just stirred things at the right time and poured in a bit of wine. The kind of weeknight miracle that makes you feel like a bit of a domestic goddess, even if the house is a mess and you’re scraping candle wax off the bench from last night.
The subtle sweetness of finely diced eschalots, gently softened in butter, forms the base of the sauce. There’s garlic too, of course, because I can’t help myself. It’s the aroma that hits first – that soft, golden scent that tells you this is going to be good. Then comes the wine, dry and fragrant, bubbling up with a sizzle that always makes me smile. A couple of spoons of Dijon mustard melt in, followed by a generous pour of cream that turns everything silky and pale gold.
And just when it feels too rich, in comes the dill – fresh, clean, and just a little peppery. It lifts the whole dish, cuts through the fat, and makes each bite feel balanced. A sprinkle of salt, a taste, maybe a tiny tweak, and it’s done. Pour it over juicy pork steaks, or let it nestle next to buttery mashed potatoes. It’s the kind of sauce that could make even boiled vegetables feel posh. It’s one of my favourites, and I don’t say that lightly.
Ingredients Breakdown
The backbone of this dish is good pork. I like to use loin steaks or thick-cut pork chops – something with a bit of fat to hold onto all that saucy goodness. It needs to be cooked just right so it stays juicy and tender, ready to be smothered in that rich, creamy sauce.
You’ll start with butter, which is what brings everything together. Eschalots are finely diced for sweetness and a gentle bite, while garlic brings its usual magic. I use a dry white wine – something crisp, not too fruity, to balance out the richness of the cream. Dijon mustard gives the sauce warmth and complexity without overpowering it.
The cream ties everything together – lush, smooth, and just the right level of indulgent. A scattering of fresh dill adds a pop of brightness and a subtle herbaceous note that keeps the dish from feeling too heavy. Salt is the only other seasoning needed, just enough to round everything out. Nothing complicated. Just good, simple ingredients done well.
Adding this to my recipe wishlist thank yu!
I love the flavors of mustard sauce. I add grilled potatoes to it..
OMG! This Pork dish looks amazing! That White Wine Mustard Sauce is EVERYTHING!
I love cooking with white wine, and so I would be so excited to make this recipe! I love that it has dill in it, that is one of my favourite ingredients 🙂
This looks amazing and the sauce, Wow!
Thanks Andrea! xx
This is such a simple and yet delicious way to prepare pork chops. I’m glad I made this instead of my usual pork chop recipes. Now I have added another recipe into my favorite folder. 🙂
Thanks Anita! So glad you enjoyed it! xx
Oh wow, this looks so delish! Thanks for the recipe dear. Have a fabulous day.
Jessica | notjessfashion.com