A Mess of Pork Chops With Dijon Dressing

Outstanding! I doubled the sauce and added creme fraiche to balance the lemon. The soy sauce was subtle but made it taste like a reatraunt meal. I served it with the porkchops and coarse polenta. The leftover sauce made an excellent pasta with sausage coins, sage and mushrooms.

Tasty but had to tell balance out the lemon, juice from 1 was way too much.

20 pork chops?? Really??

I bought local farm pork chops and added some honey and butter to the sauce, as I found it too acidic, too, as another writer noted. It was delicious!

I made it and loved it. I wanted more sauce so I multiplied everything by two, and I also felt the sauce was a little too acidic and added some butter to it. Tasted great.

Tasty. I might brine the chops next (my chops were a bit thicker). Made fewer pork chops with the same amount of sauce. Also cooked the sauce down a bit more.

The sauce is amazing

Had to saute these indoors due to weather. Did chops first and transferred to warm platter. Then made sauce as per recipe in the same pan. However, all that salt and pepper prep on the chops ended up in the same pan as the sauce. Next time I will cut back on the soy sauce and mustard a little bit. It was still delicious. We mixed the sauce into plain rice. Wonderful.

I made this dish for four chops, it is absolutly delicious and easy. But the sauce is barely enough for 4 chops. Needs to be increased about tenfold for 20 chops.

I cooked a package of 10 thin pork chops, which are very reasonable priced here in the Midwest. I used dry thyme from my daughter's garden and cooked them all at the same time, on a tabletop grill at highest setting, for 1 min on one side, and 2 min on the other side. They were very tender. The sauce was excellent. I served them with mashed potatoes and salad. We all liked it. Excellent weekday meal!. Thank you for teaching me how to cook this cut of pork.

I cooked the chops on a cast iron pan on the stove and they came out well but the sauce is a definitely a crucial part. A few minor tweaks were I used red onion and garlic instead of shallots and used a whole grain version of the dijon mustard.

I thought the sauce was just ok, I would not make it again. I did use dried thyme so maybe that is the reason. The allspice made a unique and interesting addition, but overall just meh.

I did a big batch of these for company. I would recommend fresh thyme rather than dried, it just brought it all together. I used my grill pan on top of my stove, and the chops were great. use care not to over cook. I basted with the marinate and then cause I had a guest that has trouble swallowing, I made a mushroom cream sauce with some white wine and thyme. He said this was the best pork he ever had. It wasn't dried out and he could taste all the flavours.