If you need a yummy sauce for pork, this sage mustard cream sauce is beyond delicious!  With a few simple ingredients, it can be made in around 5 minutes.  Win, win!

grilled pork chops topped with a sage mustard cream sauce

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I made this sage mustard cream sauce to go on our sage rubbed grilled pork chops the other night.  It was exactly what I want out of a sauce for pork chops - creamy, decadent, and bursting with flavor.  I may have gone through 5 different spoons "testing out" the sauce to make sure it was just right - I didn't change anything between those taste tests, but you know....quality control....

Sage Mustard Cream Sauce based on a Williams-Sonoma Recipe

About 12 years ago, I started collecting Williams-Sonoma cookbooks.  At my old house, I had all of my cookbooks tucked away on a shelf inside my closet because they really didn't fit anywhere else.  But now that we have moved, I have the perfect spot right by the kitchen to have all of them on display.  Since I can actually see them now, I've been flipping though a bunch of the recipes, and they all look so delicious!  

Williams Sonoma cookbooks on a bookcase I found a recipe for a sage mustard sauce for pork tenderloin that looked promising in the Williams-Sonoma Dinner Parties cookbook. the Williams Sonoma Dinner Parties Cookbook cover I have to say that I have a small obsession with mustards.  Ever since I was a little kid, I loved trying out different mustard flavors.  We had a family favorite sandwich shop that we would visit, and I always looked forward to trying a different mustard on my sandwich each time.  Champagne mustard might be my favorite.  But I also love grainy mustards, and mustards flavored with sweet berries.   You know who else had a thing for mustard?  Alexandre Dumas.  Don't know who he is?  He's the man who wrote The 3 Musketeers, The Count of Monte Cristo and The Man in the Iron Mask, which I happened to catch on T.V. the other day.  Anyway... he included a section on mustard in his cookbook The Grand Dictionary of Cuisine. Apparently he loved the stuff. In the Williams-Sonoma recipe, the sauce is included as part of a pan seared pork tenderloin recipe.  After the tenderloin is seared and removed, you are supposed to make a pan sauce using chicken stock to scrape up all of that yummy goodness still in the pan.  But I made grilled pork chops instead of a tenderloin.  sage mustard cream sauce being stirred in a pot with a wooden spoon

So after I pulled my sage rubbed grilled pork chops off of the grill, I set them aside to rest for a few minutes.  That meant that I had some really flavorful juice on the plate from the pork.  Instead of using a chicken stock, I added that rested pork juice to my sauce.   I also adjusted the other ingredient amounts in that recipe to be more mustardy (is that a word?) and I added a bit more sage.  Why? Because that's what I wanted to do.  So feel free to adjust the amounts to how you like your sauce.

An Easy Sauce Recipe

I love this mustard sauce not only because it is so tasty, but also because of how easy it is.

Earlier this year I was filming a béarnaise  sauce recipe.  I had splurged on some lobster tails and was going to show you how to prepare a fancy dinner for two.  The way I film a lot of my recipes is with an induction cooker on my table and a mirror propped up to get the best lighting.   I had already ruined 2 attempts at the béarnaise sauce and daylight was fading fast.  After being upset by wasting so much butter, I had finally gotten the perfect consistency of sauce and it was time to prepare the lobster tails.  I reached under the table to plug something in.  I bumped my head on the table, making the mirror fall over, which crashed into the induction cooker.  I spilled hot water (fortunately it wasn't boiling yet) all over me and my expensive camera fell to the ground, denting the lens.  Then I looked over and saw that my sauce had just broken.  Needless to say, I will never be sharing a béarnaise sauce recipe with you.

Long story short - this sage mustard cream sauce will break if you leave it too long, but it's not difficult to make at all.   Once it's done, you have a little less than an hour before it will separate.  

two plates of juicy grilled pork chops topped with sage mustard cream sauce

Check out these other easy dinner party recipes

This sage mustard cream sauce is great for serving over both your casual weeknight dinner or fancy dinner party recipes.  Here are a few other recipes you might enjoy:   

This braised chicken with carrots and potatoes from Dinner at the Zoo also looks so yummy!  I might put it on my next dinner party menu.

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That's it for this sage mustard cream sauce recipe! Until next time!

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sage mustard cream sauce on top of a grilled pork chop and shown being prepared  
Sage Mustard Cream Sauce (adapted from Williams-Sonoma)

Sage Mustard Cream Sauce (adapted from Williams-Sonoma)

Cook Time: 5 minutes
Total Time: 5 minutes

A perfect sauce for pork chops, this sage mustard cream sauce recipe is easy, decadent, and bursting with flavor. Plus it can be made in roughly 5 minutes.

Ingredients

  • 1 cup heavy cream
  • 2 tbsp dijon mustard
  • 1 tsp dried sage
  • 3 tbsp juice from rested pork chops (or chicken stock)
  • salt and pepper to taste

Instructions

  1. Combine cream, mustard, sage, and salt in a sauce pan and bring to simmer.
  2. Allow cream mixture to reduce by about half which should take roughly 5 minutes.
  3. Add the juice from rested pork (or the chicken broth) and stir in.
  4. Add salt and pepper, adjusting to your taste.
  5. Serve over sage rubbed grilled pork chops or another delicious protein such as salmon, chicken, or steak.

Notes

Adjust the seasoning to your liking.

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