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.

A white plate with mashed potatoes, a pork chop and creamy mustard sauce on top and peas on the side.

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!
Overhead photo of four seared pork chops in a skillet with a creamy sauce, a sliced lemon and towel in the background.

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.

A skillet with creamy being poured in, and another photo with a squirt of mustard added.

4 Steps to perfect Pan Seared Pork Chops:

  1. Season the pork.  the boneless pork chops with salt and pepper on both sides.
  2. Preheat the skillet over medium-high heat and spray with nonstick cooking spray.
  3. 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).
  4. 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.

Pork chops in a stainless steel skillet with sauce and parsley on them.

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

Slow cooker cream ranch pork chops served in a white plate over a bed of mashed potatoes, with extra sauce and a side of green peas.
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
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Ingredients
 
 

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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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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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Allison
7 years ago

Delicious! Will be a once a week meal. If you want thicker sauce, cook down for another 5-10 min ?

Emily C
8 years ago

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.

Debra
9 years ago

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.

Sara
9 years ago

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!

Sara
9 years ago
Reply to  Sara

ALSO! 4) I didn’t have any dijon mustard, so I substituted an equal amount of whole grain mustard, which was very good.

Cathi
6 years ago
Reply to  Sara

I m commenting on Sara says. I think I m going to try her deviation, sounds like good additions.

Kati
9 years ago

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!!!

Deborah
9 years ago

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!

Clare Speer
9 years ago

These pork chops look amazing!

Miranda @ Miranda Writes Blog
9 years ago

I love pork chops! I’ve never had them with a mustard sauce before. This sounds delicious!

Brooke @ Silver Lining
9 years ago

Yum! I love a good mild mustard sauce. Now I need a tutorial on how to pan-sear pork. 🙂

Ilona @ Ilona's Passion
9 years ago

I have to try this mustard sauce. Looks delicious with this pork chop! Pinning:)

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