Easy German Boneless Mustard Pork Chops

Boneless pan fried pork chops
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 2 servings
Nutrition Facts (per serving)
921 Calories
67g Fat
38g Carbs
41g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 921
% Daily Value*
Total Fat 67g 86%
Saturated Fat 35g 175%
Cholesterol 235mg 78%
Sodium 1119mg 49%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 16%
Protein 41g
Calcium 206mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This boneless mustard pork chop recipe cooks up quickly but has all the classic flavors you'd expect from traditional German fare that sometimes takes hours to cook. Try preparing it on a busy weeknight, it's that fast. While the yield on this recipe is for 2 servings, it easily can be doubled or tripled.

Mustard is the ultimate German condiment so it's a natural in this recipe. German recipes also call for whole mustard seeds, which are mild and even nutty tasting before they are used in prepared mustards, heated or in marinades. Styles of German mustard include Bavarian Sweet Mustard, Medium Spicy Mustard and Sharp or Spicy Mustard. 


  • 1 to 2 tablespoons all-purpose flour (or rice flour)
  • 1/4 teaspoon salt
  • Dash freshly ground pepper
  • 1-ounce bacon, minced
  • 1/4 onion, chopped
  • 2 large, boneless pork chops
  • 1/4 cup dry sherry
  • 1 cup heavy cream
  • 1 tablespoon spicy or sweet German mustard
  • 1/2 to 1 teaspoon Hungarian paprika

Steps to Make It

  1. Gather the ingredients.

  2. Mix 1 to 2 tablespoons all-purpose flour or rice flour with 1/4 teaspoon salt and a dash of freshly ground pepper. Dredge 2 large boneless pork chops in seasoned flour mixture. Shake off excess flour.

  3. Fry 1 ounce minced bacon until crisp, remove from pan and drain on a paper towel. Fry the chopped onion in bacon fat until translucent.

  4. Push onion to one side and add pork chops to pan and fry 3 to 5 minutes on each side (depending on thickness). Remove pork chops from pan.

  5. Add 1/4 cup dry sherry to pan and scrape to remove the browned bits. Add 1 cup heavy cream, 1 tablespoon spicy or sweet German mustard, 1/2 to 1 teaspoon Hungarian paprika, reserved bacon and pork chops and cook for several minutes to reduce cream. Season to taste and serve with potatoes or a rice dish like risi e bisi and a plain vegetable like braised cabbage, perhaps.

  6. Serve and enjoy!