Pork Chops with Creamy Mustard Sauce

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:

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.

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:

• Roasted Vegetables
• Perfect Mashed Potatoes
• Garlic Knots

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5 from 3 votes

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!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 268kcal

Author: Lauren Allen

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

US Customary - Metric

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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Recipes adapted from Cooking Light Cookbook.