Skillet Pork Chops With Creamy Mustard Sauce – A Cozy, Weeknight Favorite

Nothing beats a pan of juicy pork chops with a rich, tangy sauce that you can spoon over everything on the plate. This recipe delivers exactly that, with a creamy mustard sauce that tastes like it took all day, but comes together fast. It’s comforting, bold, and perfect for a weeknight.

You’ll sear the pork chops for deep flavor, then build a silky pan sauce with Dijon, cream, and herbs. Serve it with mashed potatoes, rice, or crisp greens, and dinner is done.

What Makes This Special

This dish is all about flavor and texture without a lot of fuss. Searing the chops in a hot skillet gives you that golden crust and locks in juices.

The sauce is balanced: creamy from the dairy, sharp from mustard, and bright from a splash of acid.

• Fast and impressive: Ready in about 30 minutes, yet feels restaurant-worthy.
• Simple ingredients: Nothing fancy, just smart technique.
• Flexible: Works with bone-in or boneless chops, and the sauce welcomes add-ins like mushrooms or capers.
• One-pan cleanup: Everything happens in the same skillet.

Ingredients

• 4 pork chops, about 1-inch thick (bone-in or boneless)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely minced (or 1/4 small onion)
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1 teaspoon Dijon mustard, plus 1 teaspoon whole-grain mustard (or 2 teaspoons Dijon)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 tablespoon chopped fresh parsley, for garnish
• Optional: 1 teaspoon capers, drained

Step-by-Step Instructions

1. Pat dry and season: Blot the pork chops dry on both sides. Season with salt, pepper, and garlic powder. Dry meat sears better and helps build that golden crust.
2. Heat the skillet: Set a large skillet over medium-high heat.

   Add olive oil and butter. When the butter foams and turns slightly nutty, you’re ready to sear.

3. Sear the chops: Lay the chops in the pan without crowding. Sear 3–4 minutes per side until deep golden.

   If using bone-in, tip the chops to sear the fat edge for 30 seconds. Transfer to a plate; tent loosely with foil.
4. Soften the aromatics: Reduce heat to medium. Add minced shallot and a pinch of salt.

   Cook 1–2 minutes until translucent, stirring to lift up browned bits. Add garlic and cook 30 seconds until fragrant.

5. Deglaze: Pour in chicken broth. Scrape up the fond with a wooden spoon.

   Let it simmer 1–2 minutes to reduce slightly.

6. Build the sauce: Whisk in Dijon and whole-grain mustard. Stir in the cream and thyme. Simmer gently 2–3 minutes until the sauce thickens enough to coat a spoon.
7. Return the chops: Add the pork chops and any juices back to the skillet.

   Spoon sauce over them. Cook 2–4 minutes more, or until the chops reach 145°F (63°C) in the center. Adjust heat to keep a gentle simmer.

8. Finish and balance: Off the heat, stir in vinegar or lemon juice.

   Taste and season with salt and pepper. Add capers if using for a briny pop.

9. Serve: Sprinkle with parsley. Spoon sauce over the chops and serve with mashed potatoes, steamed rice, buttered noodles, or roasted vegetables.

Keeping It Fresh

• Storage: Cool completely, then store pork and sauce together in an airtight container for up to 3 days.
• Reheating: Rewarm gently in a skillet over low heat with a splash of broth or water to loosen the sauce.

  Avoid high heat, which can toughen the meat and split the sauce.
• Freezing: The cream sauce can separate after freezing. If you must freeze, do it without the sauce. Freeze the cooked chops up to 2 months, then make the sauce fresh when reheating.
• Make-ahead tips: Mince aromatics and measure sauce ingredients earlier in the day.

  Season the chops ahead, cover, and refrigerate.

Health Benefits

• Protein-rich: Pork chops offer lean protein that supports muscle repair and satiety.
• B vitamins: Pork is a solid source of B6 and B12, which help with energy metabolism and nervous system health.
• Customizable fat levels: Using half-and-half, low-sodium broth, and a light sear makes this dish lighter without losing flavor.
• Smart sodium control: Choosing low-sodium broth and seasoning by taste helps you manage salt intake.

What Not to Do

• Don’t start with wet chops: Moisture prevents browning and leads to steaming.
• Don’t crank the heat too high: A scorched pan gives bitter flavors and can break the sauce.
• Don’t overcook: Taking pork past 145°F dries it out. Use an instant-read thermometer.
• Don’t skip deglazing: Those browned bits are pure flavor for your sauce.
• Don’t boil the cream hard: Keep it at a gentle simmer so it stays silky.

Recipe Variations

• Mushroom Mustard: Sauté 6 ounces sliced cremini mushrooms after the shallot. Cook until browned, then proceed with garlic and broth.
• Apple and Thyme: Add thin apple slices after the garlic and cook 2 minutes.

  Finish with a touch more mustard and thyme for a sweet-savory vibe.

• Herb Lovers: Swap thyme for tarragon or rosemary. Add a spoon of chopped chives at the end.
• Smoky Bacon: Cook 2 slices of chopped bacon first. Use the drippings to sear the chops.

  Crumble bacon into the sauce.

• Lighter Cream: Use half-and-half and whisk in 1 teaspoon cornstarch mixed with a splash of cold water to thicken gently.
• Grainy Kick: Increase whole-grain mustard for extra texture and tang.
• Heat Lovers: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

FAQ

Can I use boneless pork chops?

Yes. Boneless chops cook a little faster, so start checking temperature after the first minute of simmering in the sauce. Keep them at 145°F for juicy results.

What can I substitute for heavy cream?

Half-and-half works, though the sauce will be slightly thinner.

For a dairy-light option, try evaporated milk. Avoid regular milk as it can curdle more easily.

Do I have to use both Dijon and whole-grain mustard?

No. Using both adds depth, but you can use only Dijon.

Start with 2 teaspoons and adjust to taste.

How do I keep the sauce from separating?

Keep the heat gentle after adding cream, and don’t boil hard. Adding a small splash of broth when reheating helps it come back together.

What sides go well with this?

Mashed or roasted potatoes, buttered egg noodles, steamed rice, sautéed green beans, or a simple salad with a lemony dressing all pair beautifully.

Can I make this with chicken?

Yes. Use boneless, skinless chicken breasts or thighs.

Sear until browned, cook through to 165°F, and follow the same sauce steps.

How do I get a good sear?

Dry the chops, heat the pan properly, and don’t move the meat too soon. You want steady contact with the hot surface to build a crust.

Is brining necessary?

Not required, but a quick brine (3 tablespoons salt per quart of water, 30–45 minutes) can add moisture and seasoning, especially for lean, boneless chops.

In Conclusion

Skillet Pork Chops with Creamy Mustard Sauce delivers big comfort with simple steps. You get a golden sear, a lush sauce, and a dinner that feels special without extra work.

Keep the heat steady, taste as you go, and balance with a splash of acid at the end. With a few pantry staples and a trusty skillet, you’ll have a weeknight winner you’ll make again and again.