One Skillet Creamy Mustard Pork Chops
on Jan 19, 2020, Updated Apr 19, 2024
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A perfect weeknight pork chop dinner, delicious, comforting, and made in one skillet (including the creamy mustard sauce!).
These pork chops are a perfect weeknight meal, but also a meal you’d be happy to serve company. The light but creamy pan sauce takes moments to pull together, and then the browned pork chops finish cooking right in the mustard-spiked sauce.
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, pork stir-fries, and kebabs. And of course, pork chops. I sounded like I was Bubba in Forrest Gump just there, didn’t I? Not quite, but a little bit.
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. If possible, buy heritage pork or pork raised on a small farm. Also, if you have an extra hour or more, think about brining them, though it’s not necessary in this recipe. It just ensures extra juiciness.
This would be great with Easy Cheesy Rice with Broccoli, Maple Roasted Butternut Squash, or Crispy Sautéed Potatoes.
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Creamy Mustard Pork Chops: A perfect weeknight dinner, delicious, comforting and made in one skillet (including the sauce!).
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Ingredients for Creamy Mustard Pork Chops
- Olive oil
- Pork chops – I use boneless in this recipe, but you can also use bone-in. Boneless chops tend to brown more evenly as they lay flat against the pan.
- Onion
- Dry white wine – For deglazing the pan.
- Chicken broth – The base of the sauce.
- Dijon mustard – A great counterbalance to the richness of the creamy pan sauce. Dijon is my favorite; you can use creamy, country, or whole-grain Dijon mustard.
- Fresh thyme – This is optional, but I love the herby flavor it adds. You could also use half the amount dried thyme.
- Heavy cream – Adds richness to the sauce.
- Parsley – This may seem like a garnish, but it adds wonderful freshness to this rich dish.
- Lemon zest – Brightens everything up.
How to Make Creamy Mustard Pork Chops
- Sear the pork chops: Preheat the oven and heat the oil in a large oven-proof skillet over medium-high heat. Sear the pork chops for about 4 minutes on each side until nicely browned but not cooked through. Remove the pork chops to a plate.
- Sauté onions and deglaze: Return the pan to the heat and add the onions. Sauté until 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.)
What Is Deglazing the Pan?
This refers to using liquid (usually wine or broth, sometimes vinegar) to loosen the brown bits that develop and stick to the bottom of the pan during sautéing or searing. The brown bits are also known as the “fond.”
- Make the sauce: Add the broth and bring to a simmer. Stir in the mustard and thyme simmer until the liquid has reduced by about 1/3.
- Finish cooking the pork chops: 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 degrees F. That’s done, taking into account carryover cooking; make sure to let these pork chops sit before cutting them.
- Plate the pork chops: 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.
- Finish the sauce and serve: Stir the cream into the pan 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 become a full meal.
A One-Skillet Meal
If you make this with thinner pork chops, then you can probably skip the oven part, and just 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 degrees 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.
Variations on Mustard Pork Chops
- 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.
- 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 Creamy Mustard Pork Chops
More 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
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One-Skillet Creamy Mustard Pork Chops
Ingredients
- 1 tablespoon olive oil
- 4 pork chops (about 1 1/4- to 1 1/2-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)
- ¼ cup heavy cream
- Chopped fresh parsley (to serve)
- Finely grated lemon zest
Instructions
- 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 chops 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 chops and sprinkle the top with parsley, if desired.
