Pork is just one of the best buys around, and also one of the most versatile meats, right up there with chicken. I’m a huge fan of pork, pulled pork, slow roasted shoulder, pork loins, pork schnitzel, in stir fries and kebabs. And of course, pork chops. Pork chops are as easy to cook as boneless skinless chicken breasts, and as long as you don’t overcook them, insanely easy to make and taste terrific.
I sounded like I was Bubba in Forrest Gump just there, didn’t I? Not quite, but a little bit.
This recipe is 100% the kind of thing any of us can pull off on a weeknight, and many of us have the ingredients for right on hand. Presuming you have the pork chops, which I am going to presume you either have or are planning to buy, because otherwise you probably wouldn’t be looking at this recipe.
How to Make One Skillet Creamy Mustard Pork Chops
You just sear the pork chops for about 4 minutes on each side until nicely browned. Not cooked through just yet. That’s coming in mere minutes.
Remove the pork chops to a plate.
Return the pan to the heat and add the onions. Sauté quickly until golden brown and tender.
Add the wine, and scrape the bottom of the pan to loosen any little browned bits on the bottom. (You’re deglazing the pan, dontcha know.)
Add the broth and bring to a simmer. Stir in the mustard and thyme simmer until the liquid has reduced by about 1/3 (don’t make yourself crazy about exact precision here!).
Return the pork chops to the skillet, along with any juices on the plate, and bake the pork chops until they have reached an internal temperature of 140°F. That’s done, taking into account carryover cooking.
Which is the fact that meat continues to cook after you remove it from the heat, so you want to take it out a few minutes early. I am a full on broken record about this, but when I learned it as a young cook it changes my world forever. And I want to give you that same thing. Carryover cooking. Meat continues to cook after it leaves the heat, and the juices have a chance to reabsorb and not spill all over the cutting board. Remember.
Remove the pork chops to individual plates or a serving plate and place the skillet back on the stove over medium high heat. Stir in the cream and bring to a simmer again.
Pour the sauce over the pork chops and sprinkle the top with parsley and lemon zest, if desired. (Desire this.)
Serve the pork chops on their own, or over simply cooked pasta if you like. A simple salad is all this dish needs to becomes a full meal.
A perfect weeknight dinner, delicious, comforting and made in one skillet (including the sauce!)Tweet This
All in One Skillet
If you make this with thinner pork chops, then you can probably skip the oven part, and just cook sear them up, and then return them to the simmering liquid after you’ve added the wine and broth. Let them simmer in the liquid for about 4 minutes, and just check that they are cooked through, or have an internal temperature of 140°F. Remove them to a plate, add the cream to the pan, bring back to a simmer, and serve as directed in the recipe below.
And if you want to make this with chicken breasts, you can! Boneless skinless chicken also won’t need the oven time, because they will cook faster, much like thinner pork chops.
If you want to use a mix of coarse Dijon mustard and creamy, that a nice textural mix, but if you don’t have two open jars of different types of Dijon, pick the one you have and be done with it.
And I love the addition of fresh thyme here, but you could use 1/2 teaspoon of dried thyme if you don’t have fresh, or just skip it—the pork chops in their sauce will still be lovely. I actually prefer skipping dried thyme if I don’t have fresh on hand—there’s something to be said for the simplicity of the dish anyway, and for whatever reason I’m being a bit of a purist with the fresh herbs here. Which is not always the case. You don’t have to be.
What to Serve with One Skillet Creamy Mustard Pork Chops:
- Green Beans with Tarragon Vinaigrette
- Millet and Greens Salad
- Best Parmesan Roasted Broccoli
- Spicy Braised Radicchio and Red Cabbage with Citrus
- Chopped Winter Salad
Other Pork Chop Recipes:
- Pan Seared Pork Chops with Madeira and Leek Cream Sauce
- Korean Pork Chops
- Pan Seared Pork Chops with Marsala and Mushroom Cream Sauce
- Pork Chops with Apples and Black Eyed Pea Salad
- Grilled Prosciutto Wrapped Pork Chops
One Skillet Creamy Mustard Pork Chops
- 1 tablespoon olive oil
- 4 pork chops about 1 ¼ to 1 ½-inch thick (about 6 ounces each)
- Kosher salt and freshly ground pepper to taste
- 1 large onion diced
- ½ cup dry white wine
- 1 cup less-sodium chicken broth
- 3 tablespoons Dijon mustard creamy or whole grain
- 1 teaspoon minced fresh thyme leaves optional
- 1/4 cup heavy cream
- Chopped fresh parsley to serve
- Finely grated lemon zest
- Preheat the oven to 400°F
- Heat the oil in a large oven proof skillet over medium high heat. Pat the pork chops dry with paper towels and season with salt and pepper. Sear the pork chops for about 4 minutes on each side until nicely browned. Remove the pork shops to a plate.
- Return the pan to the heat and add the onions. Sauté for about 4 minutes until golden brown and tender. Add the wine, and scrape the bottom of the pan to loosen any little browned bits on the bottom. Add the broth and bring to a simmer. Stir in the mustard and thyme and allow to simmer, adjusting the heat as needed, until the liquid has reduced by about 1/3 (don’t worry about precision here!). Return the pork chops to the skillet, along with any juices on the plate, and place in the oven. Cook the pork chops until they have reached an internal temperature of 140°F.
- Remove the pork chops to individual plates or a serving plate and place the skillet back on the stove over medium high heat. Stir in the cream and bring to a simmer again. Pour the sauce over the pork shops and sprinkle the top with parsley, if desired.
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