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.
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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
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.
Very good. However the sauce didn’t get thicker for me so I had to add starch. But this is SUPER GOOD! Smashed potatoes and mix vegs
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
This dish is excellent. The pork chops were juicy (not dry like other recipes) and the sauce was excellent. I will definitely be making this again! I also paired this dish with the Best Buttermilk Cornbread recipe (which was the best!). Thanks for the wonderful recipe!
This was a nice change to standard pork chops! Perfect for a quick dinner!
I found your website and recipes quite by chance a few months ago. Since then I have tried many recipes and downloaded quite a few of your weekly plans. You are truly a lifesaver.
Close to a year ago my mother, who lived with me for the past several years and did most of the day-to-day cooking, passed. Since then my son and I have been floundering regarding meals, grabbing whatever was quick and easy (which just meant quick to add to the waistline). When I found your website I truly rejoiced. You have no idea how much you have saved our health, my money and my sanity.
From the bottom of my heart, thank you.
Debbie, your comment means the world. I am so so sorry about your Mothers passing. I’m delighted that you’ve found some recipes here that have helped to ease the burden. Much love, Lauren
Outstanding recipe! Added a bit more dijon for a little interest, and also added some chopped spinach! Fabulous!!
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.
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.
Thanks I would assume that it would be good for as long as the mustard, mayo and honey is good right!!
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.
Sounds perfect with veggies and wild rice. Delicious! Thanks for sharing, Holly.
This is a wonderful recipe. I sauteed some mushrooms in butter, garlic and salt and added them on top. Delicious!!!
Love that idea! Sounds delicious.
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
Delicious! Will be a once a week meal. If you want thicker sauce, cook down for another 5-10 min ?
I just made this tonight and it turned out nicely. I as nervous I didn’t cook the pork thoroughly, but it was tender, ever so slightly pink and moist. The sauce was a great compliment to it, too. This will definitely be a quick weeknight meal staple.
Made tonight with heavy cream – came out just ok – wouldn’t make again. Sauce was watery, needs something to thicken it up. With left-overs I’ll probably add some parmesan cheese to thicken.
This was incredibly good and easy! I’ve never cooked pork chops before this month and I’ve cooked them twice! I deviated only slightly from the recipe. 1) I dredged them in flour, oregano, parsley, basil, paprika, a pinch of red chili flakes, salt, and pepper. (Spices all dried) 2) I add fresh, chopped parsley to both the sauce and sprinkled on top. 3) I cooked them in a mix of olive oil and unsalted butter.
So very, very good!
ALSO! 4) I didn’t have any dijon mustard, so I substituted an equal amount of whole grain mustard, which was very good.
I m commenting on Sara says. I think I m going to try her deviation, sounds like good additions.
This was wonderful!!!! Made it just as written. We even had peas and rice just as pictured! lol. It was delicious and will make again. Thank you!!!
Thanks for sharing Kati! I’m happy you liked it!
Last week I follow this recipe exactly and we loved it. The sauce was so good my husband is making right now to put over chicken. Thank you very much!
That makes me so happy! The sauce really is tasty and it’s so easy! Sounds great to use with with chicken–YUM!
These pork chops look amazing!
I love pork chops! I’ve never had them with a mustard sauce before. This sounds delicious!
Yum! I love a good mild mustard sauce. Now I need a tutorial on how to pan-sear pork. 🙂
I have to try this mustard sauce. Looks delicious with this pork chop! Pinning:)