These Pan-seared Pork Chops are boneless pork chops cooked on the stove top and covered in a simple homemade creamy mustard sauce. An easy 15-minute meal!
There's nothing better than dinner that takes less than 30 minutes to throw together! We love to serve pork chops with Roasted Vegetables, Perfect Mashed Potatoes, and Garlic Knots.
Pork Chops
I feel like I tend to share so many chicken recipes so I wanted to mix it up and share an easy dinner idea with another favorite meat: pork! Life has gotten crazier with school starting, sports, and approaching holidays. So it's my goal to share as many easy and fast dinner ideas with you all as I can to make your weeknights a little less crazy.
Pork chops are so easy to cook and your family will LOVE the simple creamy mustard sauce that smothered the boneless pork chops.
The mustard sauce is mild–my two year old loves it! This is a really simple and yummy dinner your family is going to love!
Tips for Choosing pork chops:
- Thickness. Look for thick pork chops that are 1 to 1 ½ inches thick. Thicker pork chops are easier to pan sear and are not as easy to over cook.
- Boneless vs. bone-in: Although I've called for boneless pork chops, you can certainly use bone-in pork chops for this recipe. My general personal preference is boneless meat and I like that boneless meat is leaner and cheaper. However, bone-in pork chops are generally juicy and more flavorful. If using boneless pork chops, just take extra care not to overcook them and they will be juicy and perfect.
- Check for freshness- Fresh pork chops are pink in the center (slightly less pink/red than raw beef). Pork chops that are NOT fresh will be more white or grey in the center. You can also smell the pork chops to check for freshness (fresh pork has a light, fresh smell and spoiled pork will have a very pungent strong smell). Finally, poke the pork chops with your finger. It should feel slightly firm, not so soft and spongey.
Easy Pork Chop Mustard Sauce:
- After cooking pork, add chicken broth to the skillet and scrape up any remaining browned bits from the pork.
- Add cream, dijon mustard, and lemon juice.
- Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.
- Spoon sauce over pork. Garnish with parsley, if desired.
4 Steps to perfect Pan Seared Pork Chops:
- Season the pork. the boneless pork chops with salt and pepper on both sides.
- Preheat the skillet over medium-high heat and spray with nonstick cooking spray.
- Pan Sear the pork chops. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).
- Serve with creamy mustard sauce. Transfer pork to a plate and cover with aluminum foil while you make the sauce.
The pork chops should have an internal temperature of 145°F when fully cooked.
Storing and freezing pork chops:
To Store: Store cooked pork chops in a sealed container in the refrigerator for 2-3 days.
To Freeze: Allow pork chops to cool completely. Dice or shred the pork and place it in a freezer safe bag or container. Freeze them for up to 3 months.
Serve Pork Chops with:
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Recipe
Pork Chops with Creamy Mustard Sauce
These Pan-seared Pork Chops are boneless pork chops cooked on the stove top and covered in a simple homemade creamy mustard sauce. An easy 15-minute meal!
Ingredients
- 4 boneless pork chops , ½ inch thick
- salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2/3 cup half and half (or heavy cream)
- 1 Tablespoon dijon mustard
- 2 teaspoons lemon juice
Instructions
- Season pork chops with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).
- Transfer pork to a plate and cover with aluminum foil.
- Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.
- Add cream or half & half, dijon mustard, and lemon juice.
- Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.
- Spoon sauce over pork. Garnish with parsley, if desired.
Notes
To store: Store cooked pork chops in a sealed container in the refrigerator for 2-3 days.
To Freeze: Allow pork chops to cool completely. Dice or shred the pork and place it in a freezer safe bag or container. Freeze them for up to 3 months.
Nutrition
Calories: 268kcalCarbohydrates: 2gProtein: 31gFat: 14gSaturated Fat: 6gCholesterol: 105mgSodium: 132mgPotassium: 578mgFiber: 1gSugar: 1gVitamin A: 143IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Recipes adapted from Cooking Light Cookbook.
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Made this tonight and my hubby and I loved it. We doubled the sauce, put extra mustard including whole grain mustard and it was soooo good. Easy peasy. Served with frozen green beans microwaved and topped with shredded parm and parm grits. Thank you so much for sharing!
I made the pork chops with creamy mustard sauce today and it was so easy and delicious! The mustard sauce is very tasty! TBFS is my go to when I need a recipe. Always spot on. Thank you!
Thank you Tami!
This recipe was surprisingly delicious. I wasn’t expecting too much and was pleasantly surprised how delicious the mustard sauce was.
This recipe was very easy and quick to make with a delicious taste.
i disagree with ur statement that boneless meat is less expensive than bone-in meat; i have found the opposite 2 b the reality …
The sauce just wouldn’t thicken up, which felt like the purpose of the dish.
Great taste, but chops needed to be microwave cooked for 5 minutes before serving. Even though I used chops 1″ thick, fried over med-high heat for 4 minutes on each side, my husband’s first comment was “the meat isn’t done”.
Tasty meal. I served it with a side of mashed potatoes and broccoli.
The sauce flavor was lacking a little so I had to tweak it. Overall – delicious