Mustard Pork and Mushroom One Pot

Transform your weeknight dinner routine with this rich and comforting Mustard Pork and Mushroom One Pot. Tender boneless pork loin chops are seared to golden perfection, then simmered in a luscious, flavor-packed sauce made with Dijon and whole grain mustard, earthy mushrooms, and a touch of heavy cream. This one-pot recipe combines robust, savory flavors with the convenience of easy cleanup, making it ideal for busy schedules. Fresh thyme and wilted spinach add a pop of freshness, while optional parsley garnishes elevate its presentation. Perfectly paired with mashed potatoes, fluffy rice, or crusty bread, this dish is a hearty and satisfying crowd-pleaser you’ll want to make again and again.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless pork loin chops
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 250 grams mushrooms, sliced
• 1 cup chicken stock
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 0.5 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 2 cups baby spinach
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Season the pork chops with salt and black pepper on both sides.

Step 2

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove them from the skillet and set aside.

Step 3

Lower the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and sauté for 2-3 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they release their moisture and brown slightly.

Step 6

Pour in the chicken stock, scraping up any browned bits from the bottom of the pan for added flavor.

Step 7

Stir in the Dijon mustard, whole grain mustard, and heavy cream. Mix well to create a creamy sauce.

Step 8

Sprinkle in the fresh thyme leaves and return the pork chops to the skillet, nestling them into the sauce.

Step 9

Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, or until the pork chops are cooked through and tender.

Step 10

Uncover the skillet, add the baby spinach, and stir gently until wilted, about 2 minutes.

Step 11

Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.

Step 12

Garnish with fresh parsley before serving, if desired. Serve warm with mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	1493.7 grams (1493.7g)

Amount per serving	% Daily Value*
Calories	1905

Total Fat 139.50g	179%
Saturated Fat 52.40g	262%
Polyunsaturated Fat 3.00g
Cholesterol 446mg	149%
Sodium 333592mg	14504%
Total Carbohydrate 29.40g	11%
Dietary Fiber 8.30g	30%
Total Sugars 12.50g
Protein 116.80g	234%

Vitamin D 27IU	136%
Calcium 193mg	15%
Iron 8mg	47%
Potassium 2356mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 25.4%

Carbs: 6.4%