Skip to main content

Creamy mustard pork chops with kale

Skip to IngredientsSkip to Method
  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Midweek dinners just got a whole lot more exciting with these mustard pork chops. They’re easy to make and full of flavour.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Creamy mustard pork chops with kale


  • 4 Coles Australian Pork Loin Chops
  • 2 tbs Dijon mustard
  • 150ml pouring (pure) cream
  • 2 x 140g pkts chopped kale
  • 2 x 350g tubs Coles Crème Royale Mashed Potato

Nutritional information

Per serve: Energy 2699kJ/646 Cals (31%), Protein 53g (106%), Fat 36g (51%), Sat Fat 19g (79%), Sodium 874mg (44%), Carb 26g (8%), Sugar 5g (6%), Dietary Fibre 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Spray a large frying pan with olive oil spray. Place over medium-high heat. Season pork. Cook the pork for 3-4 mins each side or until browned. Transfer to a plate. Reduce heat to medium-low. Add mustard and cream. Bring to a simmer. Return pork to the pan and cook, turning, for 2 mins or until cooked through.

  2. Step 2

    Meanwhile, heat a separate large frying pan over medium heat. Add the kale and 1 tbs water. Cook, tossing, for 3-4 mins or until kale wilts. Season.

  3. Step 3

    Heat the mashed potato following packet directions. Divide among plates with the pork and sauce. Serve with kale.

Recipe tip

Smart swap:
While kale is a tasty addition to this comforting dish, you can also serve it with steamed green beans or frozen peas.

Cook it right: For tender pork, sear the meat first to lock in the juices before simmering it in the creamy mustard sauce.