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 Rate Add to My Meal PlanServings: 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.
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 ?