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Pan-Seared Pork Chops with Creamy Mustard Sauce Recipe

Pan-Seared Pork Chops with Creamy Mustard Sauce Recipe

This Pan-Seared Pork Chops with Creamy Mustard Sauce recipe is a quick and flavorful weeknight dinner that delivers on taste and elegance. The juicy, seared pork chops are topped with a rich, creamy mustard sauce that adds a delightful tang, making each bite irresistible. Whether served for a family meal or a special occasion, this dish is sure to impress.

Why You’ll Love This Recipe

This recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of savory pork and zesty mustard sauce is both comforting and sophisticated. Plus, it comes together in under 30 minutes!

  • Quick preparation and cooking time
  • Rich and creamy sauce with a touch of tanginess
  • Perfectly seared pork chops
  • Minimal ingredients for maximum flavor
  • Great for meal prep or an elegant dinner

Ingredients

  • 2 bone-in pork chops (about 1-inch thick, 1 pound total)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 3 tablespoons Dijon mustard
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Fresh parsley, chopped (for garnish)

How to Make Pan-Seared Pork Chops with Mustard Sauce

  1. Season the pork chops generously with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove the chops from the skillet and let them rest on a plate.
  3. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce by half, about 3-4 minutes.
  5. Stir in the Dijon mustard and heavy cream, mixing until well combined. Add the thyme and simmer for another 2-3 minutes until the sauce thickens slightly.
  6. Return the pork chops to the skillet, spooning the sauce over them to coat. Cook for an additional minute to heat through.
  7. Garnish with fresh parsley before serving.

Tips for the Best Results

  • For extra flavor, marinate the pork chops in a mixture of olive oil, garlic, and thyme for a few hours before cooking.
  • Use a meat thermometer to ensure your pork chops are cooked perfectly at 145°F (63°C).
  • Letting the pork chops rest after cooking helps keep them juicy.

Easy Variations

  • Substitute chicken breasts or thighs for the pork chops if preferred.
  • Add sautéed mushrooms or spinach to the sauce for added texture and flavor.
  • Use whole grain mustard for a different flavor profile.

What to Serve With It

  • Creamy mashed potatoes or garlic mashed cauliflower
  • Steamed green beans or roasted Brussels sprouts
  • A fresh garden salad with a light vinaigrette

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat until heated through, adding a splash of chicken broth if the sauce has thickened too much.

Recipe Card

Recipe Name: Pan-Seared Pork Chops with Creamy Mustard Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 2 servings
Ingredients:

  • 2 bone-in pork chops (about 1-inch thick, 1 pound total)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 3 tablespoons Dijon mustard
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season the pork chops generously with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove the chops from the skillet and let them rest on a plate.
  3. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce by half, about 3-4 minutes.
  5. Stir in the Dijon mustard and heavy cream, mixing until well combined. Add the thyme and simmer for another 2-3 minutes until the sauce thickens slightly.
  6. Return the pork chops to the skillet, spooning the sauce over them to coat. Cook for an additional minute to heat through.
  7. Garnish with fresh parsley before serving.

Notes: For extra flavor, marinate the pork chops in a mixture of olive oil, garlic, and thyme for a few hours before cooking.

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