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One-Pan Pork Chops with Creamy Mustard Sauce is a comforting, flavor-packed dinner that feels elegant while staying weeknight-friendly. Juicy pork chops are pan-seared until golden, then simmered in a rich, velvety mustard sauce made with garlic, cream, and savory seasonings—all in a single skillet. This easy one-pan pork chop recipe is ready in about 30 minutes and pairs perfectly with mashed potatoes, rice, or roasted vegetables, making it ideal for anyone searching for creamy pork chop dinners, mustard sauce recipes, or quick skillet meals with minimal cleanup.
Equipment List
- Large skillet or frying pan
- Tongs
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
- Plate
Shopping List
- Pork chops (boneless or bone-in)
- Olive oil or butter
- Garlic cloves
- Dijon mustard
- Whole grain mustard (optional)
- Heavy cream
- Chicken broth
- Onion or shallot
- Salt
- Black pepper
- Fresh thyme or parsley (optional garnish)
One-Pan Pork Chops with Creamy Mustard Sauce
Description
Tender pork chops bathed in a luscious mustard sauce, creating a harmonious blend of savory and creamy goodness.
Ingredients
Ingredients
Instructions
Cooking the Pork Chops
-
Seasoning the Pork Chops
Season both sides of the pork chops with salt, pepper, and a pinch of paprika. Let them sit at room temperature for 15 minutes to absorb the flavors.Allowing the pork chops to rest at room temperature helps them cook more evenly and stay juicy. -
Searing the Pork Chops
Heat a skillet over medium-high heat with a drizzle of oil. Sear the pork chops for 3-4 minutes per side until they develop a golden crust. Remove from the skillet and set aside.
Making the Creamy Mustard Sauce
-
Creating the Sauce Base
In the same skillet, add minced garlic and shallots. Sauté until fragrant. Pour in chicken broth, Dijon mustard, and a splash of cream. Stir well to combine.Scrape any browned bits from the bottom of the skillet to incorporate extra flavor into the sauce. -
Simmering and Thickening
Let the sauce simmer for a few minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
Finishing Touches
-
Combining Pork Chops and Sauce
Return the seared pork chops to the skillet, coating them with the creamy mustard sauce. Cook for an additional 2-3 minutes until the pork chops are cooked through. -
Garnishing and Serving
Sprinkle freshly chopped parsley over the dish for a pop of color and freshness. Serve the pork chops hot with extra sauce drizzled on top.
Note
- For a healthier option, you can use Greek yogurt instead of heavy cream in the sauce.
- Feel free to add a splash of white wine or chicken broth to deglaze the pan after searing the pork chops for extra flavor.
- If you prefer a thicker sauce, you can mix a little cornstarch with water and add it to the sauce, then simmer until it thickens.
- Don't overcook the pork chops to keep them juicy and tender; use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).
- You can customize the dish by adding herbs like thyme or rosemary to the sauce for additional aroma and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out the pork chops.