Pork Chops with Vegetables in a Savory Sauce

The pork chops in this recipe are baked with vegetables in a savory sauce that includes mustard and Worcestershire sauce.
Based on a recipe from Betty Crocker's Cookbook, Golden Press, NY, 1983.
Prep Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes
Course: Main Course - Pork
Servings: 6 servings
Author: Catherine Christiano


  • 1 teaspoon canola oil
  • 6 pork chops center cut, boneless, trimmed of fat
  • 1 cup carrots 1/4" diced, approximately 3 medium carrots
  • 1 cup celery 1/4" diced, approximately 2 stalks
  • 1/2 cup onion 1/4" diced
  • 1 1/2 cups beef stock
  • 1 1/2 cups canned tomato sauce
  • 6 tablespoons Dijon mustard
  • 5 teaspoons Worcestershire sauce
  • chopped parsley
  • salt and pepper


  • Preheat oven to 350°F.
  • Season pork chops on both sides with salt and pepper. Add oil to large skillet. Over high heat, brown pork chops on both sides for about 4-5 minutes altogether. Remove pork chops to platter.
  • Lower heat to medium-high. Add carrots, celery, and onion; saute until just tender, approximately 5 minutes.
  • Sprinkle sauted vegetables in shallow 2 quart casserole. Arrange browned chops on top. Blend together remaining ingredients, except parsley. Pour mixture over chops; cover. Bake for 25 minutes remove cover. Bake 15 minutes longer. Sprinkle with copped parsley.


Pairs well with potatoes and a steamed green vegetable.
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