Grilled Côte de Porc with Dijon Mustard Sauce
Why this recipe works
- Classic sauce base: Shallot, dry white wine and Dijon mustard create a sharp, savoury foundation before butter rounds the sauce out.
- Richness with lift: The mustard and reduced wine cut through the pork’s richness, keeping the dish bright rather than heavy.
- Fast bistro-style cooking: The chops grill quickly while the sauce comes together in a saucepan, making the dish practical for a weeknight dinner.
Get the most out of this recipe
Timing notes
- Rest before saucing: Let the grilled pork chops rest for at least 5 minutes before serving so the juices settle back into the meat.
- Serve the sauce warm: Dijon butter sauce is best spooned over the pork shortly after whisking in the butter, while it is still glossy and fluid.
Common mistakes
- Overcooking the pork: Pull the chops from the grill at 63°C (145°F) for a juicy finish, then allow for carryover cooking as they rest.
- Boiling the finished sauce: Once the Dijon and butter are added, keep the heat gentle. Boiling can make the sauce separate.
- Browning the shallot too hard: Soften the shallot without letting it darken; burnt shallot can make the mustard sauce taste harsh.
Ingredient notes
- Choose thick bone-in chops: Pork chops around 2.5 cm thick are easier to brown well while keeping the centre juicy.
- Use proper Dijon mustard: Dijon gives the sauce its clean heat and sharpness; milder mustards will make the finish softer and less defined.
- Balance the wine reduction: Reduce the wine enough to concentrate its acidity before adding the mustard, then adjust seasoning only at the end.
Serving ideas
- Serve with potatoes: Roast potatoes, mash or pommes vapeur all work well with the mustard sauce.
- Add something green: Green beans, dressed salad leaves or wilted spinach give a fresh contrast to the rich sauce.
- Wine pairing: A dry white wine with good acidity, such as unoaked Chardonnay or Sauvignon Blanc, suits the Dijon and pork.
Equipment you'll need
Ingredients
Instructions
- Heat the barbecue grill for direct cooking over medium-high heat. Pat the pork chops dry, then rub all over with the olive oil, fine sea salt and black pepper. Leave at room temperature while the grill heats.
- Grill the pork chops for 4 to 6 minutes per side, turning once, until well browned and just cooked through. Aim for a juicy finish; if using a thermometer, pull them at 63°C (145°F). Transfer to a plate and rest.
- Meanwhile, finely chop the shallot. Put a saucepan over medium heat and melt half the unsalted butter. Add the shallot and cook for 2 to 3 minutes until softened but not browned.
- Pour in the dry white wine and simmer for 3 to 4 minutes until reduced by about half. Whisk in the Dijon mustard and simmer for 1 minute until glossy. Take off the heat and whisk in the remaining butter to finish the sauce.
- Serve the rested pork chops with the Dijon mustard sauce spooned over the top. If the sauce thickens as it sits, warm it gently over low heat, whisking until smooth.
Recipe notes
Tips
- For the juiciest result, let the pork chops rest for at least 5 minutes before serving so the juices redistribute.
- Keep the sauce at a gentle simmer and do not boil after adding the Dijon mustard and butter, or it can split.
- If serving anyone who should avoid alcohol, simmer the wine thoroughly so the sauce reduces well before adding the mustard.
Substitutions
- Replace Dry White Wine with Dry sherry for a slightly richer, nuttier sauce.
- Replace Shallot with Yellow onion for a more robust onion flavour.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in an airtight container. Reheat the pork gently in a 180°C (355°F) oven until piping hot; warm the sauce over low heat, whisking, and do not let it boil.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard
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