Creamy Mustard Simmered Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 bone-in pork chops, 1-inch thick (about 2 lb / 900 g total)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup finely minced shallot (about 1 large)
• 3 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp lemon juice
• 2 tbsp chopped parsley (optional, to finish)

Do This

• 1. Pat pork chops dry; season with salt, pepper, and garlic powder; dust lightly with flour.
• 2. Sear in a skillet with olive oil and 1 tbsp butter, 3–4 minutes per side; transfer to a plate.
• 3. Sauté shallot in remaining butter 1–2 minutes; add garlic for 30 seconds.
• 4. Deglaze with chicken broth; simmer 2 minutes, scraping up browned bits.
• 5. Whisk in Dijon and whole-grain mustard, then heavy cream and thyme.
• 6. Return chops; simmer gently 6–8 minutes until pork reaches 145°F (63°C).
• 7. Finish with lemon juice (and parsley); rest 3 minutes and serve with sauce.

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Why You’ll Love This Recipe

• Classic homestyle flavor: tangy mustard mellowed by a silky, creamy pan sauce.
• One-pan cooking: sear, simmer, and sauce all in the same skillet for big flavor and easy cleanup.
• Juicy pork chops: a quick sear plus gentle simmer keeps them tender (no dry chops).
• Weeknight-friendly: ready in about 30 minutes with straightforward steps.

Grocery List

• Produce: 1 large shallot, 3 garlic cloves, fresh thyme (optional), fresh parsley (optional), 1 lemon (for 1 tsp juice)
• Dairy: unsalted butter, heavy cream
• Pantry: kosher salt, black pepper, garlic powder, all-purpose flour, olive oil, low-sodium chicken broth, Dijon mustard, whole-grain mustard
• Meat: 4 bone-in pork chops, 1-inch thick

Full Ingredients

Pork Chops

• 4 bone-in pork chops, 1-inch thick (about 2 lb / 900 g total)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 2 tbsp all-purpose flour (for a light dredge)
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided

Light Mustard and Cream Sauce

• 1/2 cup finely minced shallot (about 1 large)
• 3 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp lemon juice

To Finish (Optional but Recommended)

• 2 tbsp chopped fresh parsley
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and season the pork

Pat the pork chops very dry with paper towels (this helps them brown properly). In a small bowl, mix the kosher salt, black pepper, and garlic powder. Season both sides of the chops evenly.

Sprinkle the flour over both sides and gently rub it in to create a thin, even coating. Shake off any excess; you want a light dusting, not a thick breading.

Step 2: Sear for deep flavor

Heat a large skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add the olive oil and 1 tbsp of the butter. When the butter is melted and the fat looks shimmering, add the pork chops in a single layer.

Sear for 3–4 minutes per side until nicely browned. (If your chops are very large, sear in batches so you don’t crowd the pan.) Transfer the chops to a plate. They will not be cooked through yet.

Step 3: Sauté shallot and garlic

Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Add the minced shallot and cook for 1–2 minutes, stirring, until softened.

Add the minced garlic and cook for 30 seconds, just until fragrant. Keep it moving so it doesn’t brown.

Step 4: Deglaze the pan

Pour in the chicken broth and bring it to a simmer. Use a wooden spoon to scrape up the browned bits from the bottom of the pan; that’s where a lot of the flavor lives.

Simmer for 2 minutes to slightly reduce the broth and concentrate the taste.

Step 5: Build the mustard-cream sauce

Whisk in the Dijon mustard and whole-grain mustard until smooth. Pour in the heavy cream and whisk again.

Add the thyme. Bring the sauce to a gentle simmer (aim for small bubbles, not a hard boil), and let it cook for 1 minute to start thickening.

Step 6: Simmer the pork chops until juicy and done

Return the pork chops to the skillet along with any juices on the plate. Nestle them into the sauce.

Adjust heat to maintain a gentle simmer and cook for 6–8 minutes, flipping the chops once halfway through, until the thickest part of the pork registers 145°F (63°C) on an instant-read thermometer.

If the sauce seems too thick, splash in 1–2 tbsp of broth or water. If it seems too thin, let it simmer for another 1–2 minutes with the chops out on the plate (so you don’t overcook them).

Step 7: Finish bright and serve

Remove the skillet from the heat. Stir in the lemon juice to brighten the sauce and balance the richness. Taste and adjust seasoning (a pinch more salt or pepper if needed).

Let the pork chops rest in the skillet (or on a plate with sauce spooned over) for 3 minutes. Finish with chopped parsley if using, and serve with plenty of mustard-cream sauce on top.

Pro Tips

• Don’t skip drying the pork. Moisture prevents browning; dry chops sear faster and taste meatier.
• Keep the simmer gentle. Boiling can tighten the pork and can also make cream sauces more likely to break.
• Use a thermometer. Pull at 145°F (63°C) for juicy chops; they’ll carry over slightly as they rest.
• Scrape the pan well when deglazing. Those browned bits are the backbone of a great skillet sauce.
• Balance at the end. The 1 tsp lemon juice makes the sauce taste lighter and more “finished.”

Variations

• Mushroom mustard cream chops: Add 8 oz (225 g) sliced cremini mushrooms after the shallot and sauté for 5 minutes before adding garlic and broth.
• Herby version: Replace thyme with 1 tsp chopped fresh rosemary or add 1 tbsp chopped tarragon at the end for a French-inspired twist.
• Slightly lighter sauce: Use 1/4 cup heavy cream + 1/4 cup whole milk (keep the simmer gentle so it stays smooth).

Storage & Make-Ahead

Cool leftovers within 2 hours, then store pork chops and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until the sauce is hot and the pork reaches 165°F (74°C) for food safety; add a small splash of broth or water (about 1–2 tbsp) to loosen the sauce as it warms. For make-ahead, you can mince the shallot and garlic up to 24 hours in advance and keep them refrigerated. This dish is best enjoyed freshly cooked; freezing is not recommended because cream sauces can separate.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 36 g protein, 38 g fat, 8 g carbs, 2 g fiber, 3 g sugar, 720 mg sodium.