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
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Recipes adapted from Cooking Light Cookbook.
Big hit with the family! I used half and half. I also seasoned the pork chops with seasoned salt, pepper and granulated garlic before searing them. Served with peas and mashed potatoes.
I made this last week for dinner and it was so yummy! I could’ve drunk all the mustard sauce, lol!
I am so making g this recipe soon. I stumbled across your page by accident looking for another recipe. Forgot what I was looking for and kept yours instead. I will definitely be back for more.
This was so easy and delish! No heavy cream no problem! I used sour cream and skipped the lemon too. 😋
Absolute love this recipe, cook it all the time! I often double the sauce recipe because Hubby loves wiping the excess sauce with bread.
I’ve done pork chops this way for years but I always coat my chops in mustard before I panfry them. It gives them a really nice tangy flavor n then use a little of the oil you fried them in to make the gravy in the pan. I don’t use the chicken stock. And I just use regular mustard. They’re awesome!
We absolutely loved this sauce! I accidentally put a heaped tablespoon of Dijon and it was fabulous!
Loved the recipe. I used whipping cream and it worked perfectly.
I only had honey dijon open already and my husband likes sweeter food so I used it. The only other thing I did was double the fluids because he likes a lot of sauce/gravy etc. I know not healthy but as long as he eats and likes it…he’s very picky
This recipe was great and I’ll definitely make again. My only note would be to not use cold half and half. Mine curdled when I added it to the warm chicken broth. Maybe it’s just common sense, but I didn’t think about it since it wasn’t mentioned in the recipe or notes. It didn’t change the flavor, just the texture a bit.
Was it the warmth of half and jalf or just the lemon juice? How early did you mix it together because adding lemon juice to cream or milk dies curdle.it and is a substitute fir buttermilk. JW