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.
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4.88 from 8 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


  • 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


  • 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.


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.


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