A collection of sauce for pork chops (and other cuts) recipes. Easy to prepare and very versatile flavor wise. Find a favorite.
Pork Sauce Recipes for Dipping, Drizzling, Glazing & More
This is a compilation of sauces that go with pork with links to the original recipe card – simply follow these to learn how to make each one.
If you are interested in imparting flavor to pork cuts before you cook them – via marinades, you can find inspiration among the recipes in this collection of Marinades for Pork.
Dijon & Honey Cream Sauce – rich and intensely flavored, easy to make in just minutes – you cannot go wrong with this sauce. Check out this recipe with it and thin pork chops or simply prepare it to serve along other types of pork chops, pork tenderloin, etc.
Brown Butter with Sage – a lovely nuttiness and an aromatic earthy, herbal infusion from sage leaves. This rich sauce is perfect with leaner cuts, especially pork tenderloin. Recipe here.
Bacon Cream Sauce – the smokiness of bacon becomes a wonderful backdrop for leaner pork cuts such as pork tenderloin, pork loin (chops) or fresh ham steaks. Recipe here.
Curry Sauce – simple to make with coconut milk and yellow curry powder this is a great simmering sauce for pork cutlets or can be drizzled over pork chops, pork sausage, tenderloin, baked pork steak and more. Learn to make it.
Curry Ketchup – the sauce for Germany’s number one street food, the currywurst, is delicious with all kinds of pan seared, baked or grilled pork sausages. Also try it with schnitzel, oven baby back ribs or oven spare ribs or as a dipping sauce for pork skewers. Recipe here.
Bourbon Sauce – savory and sweet with bourbon notes from start to finish. Use this sauce as a glaze for pork chops or pork tenderloin or slather it over ribs. Here is how to make it.
Irish Whiskey Sauce – originally devised to drizzle over fresh ham steaks (as opposed to cured or smoked ham), this sweet sauce has the unmistakable flavor of Irish whiskey, minus the alcohol burn since most of the alcohol cooks off. Another spot on application is with breakfast pork sausage or crispy bacon where it is a serious contender to maple syrup. Recipe here.
French Parsley Sauce (Persillade) – Bring a fresh herbal touch and umami notes to pork chops or grilled pork steaks with a distinctly French touch with this versatile persillade sauce. Recipe here.
Beer BBQ Sauce – In the style of Kansas City this sauce is a delight with pork ribs. Only minutes to make it from scratch and you can vary the beer style to impart different flavor nuances. We love it with amber ales or lagers such as Marzen. Recipe here.
Mustard Cream Sauce – only two ingredients and a couple of minutes on the stove. This is our go-to sauce for pork! To make it: bring 1 cup heavy cream to simmer over medium or medium-low heat. Stir in 2 tbsp of whole grain mustard or beer mustard and continue to simmer until it reduces to your desired thickness. See it in action with these cast iron skillet thick pork chops.
Mushroom Cream Sauce with White Wine – this thick sauce is loaded with earthy umami flavors from the mushrooms and brightened by white wine, garlic and fresh parsley. Practically a staple sauce in Bavaria where the locals like to call it a ‘creamy mushroom stew’ and serve it with bread dumplings. Spoon it over pork tenderloin or smother it over skillet pork chops or skillet pork steak. Here is the recipe.
Cream of Mushroom Soup Sauce – nothing could be easier! All you need is a can of condensed cream of mushroom soup and milk or cream to thin out. Plus any extra seasoning you might want to add. Recipe here.
Beer Onion Gravy – a veritable necesity for pork sausages and delicious to serve with pork roasts and a number of other cuts, from tenderloin to pork steak. Recipe here.
Ladolemono – a healthy and very flavorful sauce with a striking lemony yellow appearance! In translation from Greek ladolemono means lemony oil. The simplest version is a mixture of extra virgin olive oil and freshly squeezed lemon juice, but you can season it with salt and pepper and add dried of very finely chopped fresh oregano to it. It is traditionally used for grilled meats in Greece and tastes epecially good with pork souvlaki. More details and recipe here.
Spicy Chorizo Cream Sauce – especially suitable for leaner cuts of pork – it adds both richness and spice. A delectable way to enjoy it is with boneless pork loin chops – pound them thin, sear on both sides and remove from pan. Then make the sauce (recipe here) and while it simmers to reduce slide in the pork chops to finish cooking and become imbibed with the flavors of chorizo.
Cherry Sauce – we make this easy pan pork sauce with frozen cherries year round or fresh cherries when in season. With the consistency of a compote and a few tastefully chosen savory ingredients it makes a wonderful partner to pork tenderloin, pork loin roast and variety of pork chops. Recipe here.
Beersamic – a simple reduction of balsamic vinegar and dark, malty beer. It makes a wonderful glaze for ham, pork chops or tenderloin. You can also serve it as an accompaniment to/ drizzle it over cold pork cuts such as proscuitto and Black Forest ham. Recipe here.
Hoisin Barbecue Sauce – this one is simply outstanding alongside pork belly, but will impress with any cut of pork. You simply combine all the Asian inspired ingredients together and simmer for a couple of minutes to thicken the sauce to the consistency you can see below. Here is the recipe.
Ginger Scallion Salsa – your taste buds will sing when you try this bright green sauce with grilled pork skewers, pork steaks, pork belly or pork collar chops aka coppa steaks. It is refreshingly delicious with a unique mellow sweetness. No cooking required – recipe here.
Pineapple Salsa – whether you serve it with grilled pork chops, skillet pork steak or pork belly with crackling this salsa will fit right in. We even make candied bacon chips to scoop it with – here is how.
Pineapple Hoisin Sauce – This is a wonderful pork sauce for dipping (pork belly for example) or dishing up alongside pork chops. Bake or fry mini pork meatballs and simmer them in the sauce to coat all over. Here is how to make it: In a small sauce pan over medium heat mix 1 can of crushed pineapple and 1 cup of hoising sauce. Simmer for a couple of minutes to reduce to deisred consistency. If you’d like to amplify the heat add a teaspoon of red pepper flakes or a bit of sweet chile sauce (to taste).
Apple Chutney – simply wonderful spooned over skillet pork chops, boneless pork roast or pork sausage. Sweet and tangy with the savory aromatic contribution of onion this chunky sauce is destined to accompany pork dishes. Recipe here.
Horseradish Sauce with Sour Cream and Sauteed Garlic
This classic steak sauce also works with pork and makes for many delicious combinations. Try it with grilled pork steak or boneless pork shoulder roast, or even pork schnitzel. Recipe here.
Cream Gravy for Southern Fried Pork Chops
This classic sauce is often served with chicken fried pork chops and helps round off the perfect Southern plate.
To make cream gravy: Over medium heat melt 1 tbsp butter and stir in 1 tbsp flour. Cook for about 1 minute and gradually add 1 1/4 cup of milk whisking at a measured pace to prevent lumps from forming. Bring to simmer, stirring occasionally and allow to thicken. Season generously (to taste) with salt, fresh cracked black pepper, garlic powder or onion powder.
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Sauces for Pork Chops, Tenderloin, Steaks etc.
A collection of pork sauce recipes for tenderloin, chops, ribs, pork belly, roasts, steaks, sausages and more.
Instructions
Creamy Honey Dijon Mustard Sauce
Mustard Cream Sauce (see body of post)
Pineapple Hoisin Sauce (see body of post)
Cream Gravy for Southern Pork Chops (see body of post)
- Links to recipe cards for pork sauces. Follow for detailed instructions.
- If a sauce recipe is not linked refer to the instructions in the body of the post.
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brett dennis flournoy says
I made the BEERSAMIC sauce yesterday on the spur of the moment to accompany a port roast. Who knew? It was simply outstanding and so so simple. I was fortunate to have both balsamic vinegar and a single bottle of a craft Scottish Ale on hand, which was perfect for this sauce. Most definitely you want a good beer for this, probably not a hoppy one, but rather a darker sweeter style, a Belgian, or a Dunkel would probably work. Color is important too, as the sauce imo needs a dark hue. So go dark and slightly sweet!
Milena Perrine says
Thank you for your comment and such valid points regarding the beer styles to use in a Beersamic!