I’ve recently become a convert – pork chops on the bone.  If you see another boneless pork chop recipe, it’ll be for one of two reasons; 1) a backlog post, or 2) a stir fry.  Now that that’s out of the way, I wanted to try a cheesy version of the Pan Fried Pork Chops with a Mustard Wine Sauce that I made a few weeks ago, and this hit the spot.  The key, for me, was a nice spicy dry rub patted into the pork chop before cooking, and choosing your favourite cheese.  I chose to blend some Gruyere and Fontina with some Whole Grain mustard and a Voignier, and it was pretty tasty. 



  • 2 bone in pork chops, 1″+ thick
  • sea salt
  • freshly ground pepper
  • 1 tsp Chipotle chili powder
  • 1/2 tsp sugar
  • 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • canola oil

For the sauce:

  • 1/4 cup flour
  • 4 Tbsp butter
  • 1  cups milk
  • 1/4 cup white wine (I used a Voignier)
  • 3 oz grated Gruyere
  • 3 oz grated Fontina
  • 1 Tbsp whole grain mustard
  • pinch cayenne pepper


Let the chops come to room temperature on your counter before adding seasoning.  Mix all of the rub ingredients, and grind enough salt and pepper into the dry rub to ensure there is plenty to coat the meat.  Pat the rub into the meat and add a bit of the canola oil to ensure the chop doesn’t stick to your cast iron pan or your grill.  I like my pork medium rare, so I found that with these very thick chops, they needed to cook, flipping once, for about 12 minutes total.  Keep an eye on your internal temperatures, but don’t mess with the pork too much. 

While the pork is cooking, start with the sauce.  Melt the butter over a medium heat, and whisk in the flour once all of the butter has melted.  Keep whisking until smooth.  Add in the milk, continuing to whisk until well incorporated.  Add the wine, and continue to whisk until well blended. 

Then add the cheese and continue to whisk.  If you need to add more milk or wine to thin it out, feel free to do so.  I kept mine fairly thick, but hindsight being what it is, it could have used about 1/4 cup  more wine.  Add the mustard, and whisk until everything is well incorporated and the sauce is thickening up.  Remove from the heat, and add in the cayenne and a little salt and pepper to taste. 

Serve the pork with a generous amount of sauce, and some fresh chopped parsley.  I made some mashed potatoes for a side dish.