Pan-seared pork chops with a smooth, creamy mustard sauce. An easy dinner that takes just 15-minutes to make!
I just realized I’ve posted about a thousand chicken recipes lately, and it was high time I shared a dinner idea with another favorite meat: pork!
Life is about to get crazier with school starting, sports, and holidays. We’re approaching my favorite time of year! 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 is so easy to cook and makes a nice change.
This recipe comes from one of my favorite cookbooks for quick dinner ideas: Cooking Light Cookbook. You pan-sear the pork, and then make a simple creamy mustard sauce that is spooned on top. It takes less than 15 minutes to make and it’s completely delicious!
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!
Here are some of my other favorite pork recipes:
- Slow Cooker Pork Carnitas
- Slow Cooker Apple Cinnamon Pork
- Smothered Sweet Pork Burritos
- Slow Cooker Teriyaki Pork
- Cilantro Lime Pork Tacos
- BBQ Pulled Pork Sandwiches
- Shredded Pork Tacos
- Spicy Pork Bulgogi
Consider serving this with:
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Pork Chops with Creamy Mustard Sauce
Pan-seared pork chops with a smooth, creamy mustard sauce. An easy dinner that takes just 15-minutes to make!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
Calories: 188kcal
Ingredients
- 4 ounces 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.
Nutrition
Calories: 188kcal | Carbohydrates: 1g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 80mg | Potassium: 160mg | Vitamin A: 11.7% | Vitamin C: 1.5% | Calcium: 2.6% | Iron: 1.4%
Nutrition FactsPork Chops with Creamy Mustard Sauce Amount Per Serving Calories 188 Calories from Fat 144 % Daily Value* Total Fat 16g 25% Saturated Fat 9g 45% Cholesterol 73mg 24% Sodium 80mg 3% Potassium 160mg 5% Total Carbohydrates 1g 0% Protein 7g 14% Vitamin A 11.7% Vitamin C 1.5% Calcium 2.6% Iron 1.4%* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Ilona @ Ilona's Passion says
I have to try this mustard sauce. Looks delicious with this pork chop! Pinning:)
Brooke @ Silver Lining says
Yum! I love a good mild mustard sauce. Now I need a tutorial on how to pan-sear pork. 🙂
Miranda @ Miranda Writes Blog says
I love pork chops! I’ve never had them with a mustard sauce before. This sounds delicious!
Clare Speer says
These pork chops look amazing!
Deborah says
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!
Lauren Allen says
That makes me so happy! The sauce really is tasty and it’s so easy! Sounds great to use with with chicken–YUM!
Kati says
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!!!
Lauren Allen says
Thanks for sharing Kati! I’m happy you liked it!
Sara says
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 says
ALSO! 4) I didn’t have any dijon mustard, so I substituted an equal amount of whole grain mustard, which was very good.
Cathi says
I m commenting on Sara says. I think I m going to try her deviation, sounds like good additions.
Debra says
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.
Emily C says
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.
Allison says
Delicious! Will be a once a week meal. If you want thicker sauce, cook down for another 5-10 min ?