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 1/2 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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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!
Print Pin RatePrep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 268kcal
Ingredients
- 4 boneless pork chops , 1/2 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: 268kcal | Carbohydrates: 2g | Protein: 31g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 132mg | Potassium: 578mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Recipes adapted from Cooking Light Cookbook.
carie says
Delicious! Only thing I changed was to make the sauce and then spoon some on the pork and bake it. It was absolutely delicious. Thank you for the recipe. We ate it with a Pfanne (I live in Germany). It is par boiled edge potatoes and then fried and then add steamed broccoli and red peppers. I kept some au jus to put on the Pfanne part. Everything was so great! Thanks again. My 2 and 1/2 year old even loved it
Danielle says
This is a wonderful recipe. I sauteed some mushrooms in butter, garlic and salt and added them on top. Delicious!!!
Lauren Allen says
Love that idea! Sounds delicious.
Holly says
Made it, turned out perfect. Will definitely make again. Quick, easy, and mostof all delicious. I made California blend veggies, and long grain wild rice. Both tasted great with the sauce also.
Lauren Allen says
Sounds perfect with veggies and wild rice. Delicious! Thanks for sharing, Holly.
Riya panday says
Thanks I would assume that it would be good for as long as the mustard, mayo and honey is good right!!
Colleen says
I throw some shallots and spinach in the pan before I put the meat back in. Then bake for a few minutes. Delicious!! Works well with pork tenderloin too.
Karen says
I was looking for something other than the usual breaded pork chops and came across your recipe. I didn’t have all the ingredients, so I substituted apple cider for the chicken broth, a couple of tablespoons of brandy for the lemon juice and added an extra dollop of mustard. My chops were thick so I poured the sauce over them and popped them in the oven for 20 minutes. Served them with mashed potatoes and fried green beans with shallots and sliced almonds. Oh my but it was absolutely delicious! Everyone loved it. I will definitely make this again. Thanks for such a great and obviously versatile recipe.