If you’re looking for a flavorful sauce for pork, this sage mustard cream sauce is exceptional. Made with just a few simple ingredients, it comes together in about 5 minutes and adds a rich, savory finish to pork chops, tenderloin, or other proteins.
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I made this sage mustard cream sauce to accompany our sage-rubbed grilled pork chops. It delivers exactly what I want in a pork sauce—creamy, indulgent, and full of bright mustard flavor with warm sage notes. I may have sampled it a few times during testing to make sure it was just right. Quality control matters!
Sage Mustard Cream Sauce — adapted from Williams-Sonoma
I discovered a sage mustard sauce for pork tenderloin in the Williams-Sonoma Dinner Parties cookbook and adapted it to suit grilled pork chops. Over the years I’ve collected cookbooks and enjoy revisiting recipes for inspiration. This sauce kept calling to me, so I modified the original to emphasize mustard and sage and to use the flavorful juices from rested pork instead of chicken stock when available.
I love mustard in many forms—dijon, grainy, champagne mustard, or mustards flavored with sweet berries. The Williams-Sonoma version suggested making a pan sauce after searing a pork tenderloin, scraping up the fond with chicken stock. When I grilled pork chops, I reserved the resting juices from the meat and added them to the sauce for extra depth. Feel free to tweak the proportions to match how mustard-forward or herb-forward you like your sauce.
This sauce is wonderfully simple and quick. Combine the cream, dijon mustard, and sage, simmer until slightly reduced, then add the rested pork juices or a bit of chicken stock. Season to taste and spoon over the pork. It’s rich but bright, and elevates even a straightforward weeknight meal.
Easy to make, with a short window to serve
While the sauce is quick and uncomplicated, it can separate if held too long. After finishing, plan to serve within about an hour for the best texture. If it does begin to separate, a quick whisk over low heat or a touch of warm cream can help bring it back together.
Other recipes that pair well
This sage mustard cream sauce is versatile enough for casual weeknights or a more formal dinner. It pairs beautifully with pork chops, tenderloin, roasted chicken, salmon, or steak. Here are a few other recipes from the same collection you might enjoy:
- Lemon Rosemary Pork Scaloppini
- Crab Stuffed Mushrooms
- Gnocchi with Brown Butter Lemon Sage Sauce
It’s also fun to explore other classics for your dinner menus. Try a braised chicken with carrots and potatoes for a comforting main course to serve alongside this tangy sauce.
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That’s it for this sage mustard cream sauce recipe—enjoy, and see you next time!
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Sage Mustard Cream Sauce (adapted from Williams-Sonoma)
5 minutes
5 minutes
A perfect sauce for pork chops, this sage mustard cream sauce is easy, decadent, and bursting with flavor. 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
- Combine the cream, mustard, sage, and a pinch of salt in a small saucepan and bring to a gentle simmer over medium-low heat.
- Allow the cream mixture to reduce by about half, stirring occasionally; this should take roughly 5 minutes.
- Stir in the juice from rested pork chops or a splash of chicken stock to incorporate the pan flavors.
- Taste and adjust seasoning with salt and pepper.
- Serve the sauce spooned over sage-rubbed grilled pork chops or another protein such as salmon, chicken, or steak.
Notes
Adjust the mustard and sage amounts to suit your taste. If the sauce begins to separate, whisk gently over low heat and add a splash of warm cream to bring it back together.
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