Skillet Pork Chops With Peas and Cream Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes

Quick Ingredients

• 4 boneless pork loin chops (about 6 oz / 170 g each, 1-inch thick)
• 1 1/4 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, halved and thinly sliced (about 2 cups)
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 3/4 cup half-and-half
• 1 tsp Dijon mustard
• 1 1/2 cups frozen peas
• 1 tsp fresh lemon juice (optional, for brightness)
• 1 tbsp chopped fresh parsley (optional)

Do This

• 1) Pat chops dry; season with salt, pepper, garlic powder; lightly dredge in flour.
• 2) Sear in a hot skillet with oil (3–4 minutes per side); remove to a plate.
• 3) Sauté onion in butter (4–5 minutes); add garlic for 30 seconds.
• 4) Sprinkle in remaining flour; cook 1 minute, then whisk in broth.
• 5) Stir in half-and-half and Dijon; simmer until lightly thickened (2–3 minutes).
• 6) Add peas; return pork and juices; simmer gently until pork reaches 145°F (about 3–6 minutes).
• 7) Finish with lemon juice/parsley; rest 2 minutes and serve with sauce.

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Why You’ll Love This Recipe

• One-skillet comfort: Pork chops, vegetables, and sauce come together in a single pan.
• Balanced and homey: Protein + peas + onions in a light, creamy sauce that doesn’t feel heavy.
• Weeknight-friendly: Ready in under 40 minutes with simple, familiar ingredients.
• Reliable results: A quick flour dredge helps keep the pork juicy and gently thickens the sauce.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves, 1 lemon (optional), fresh parsley (optional)
• Dairy: Unsalted butter, half-and-half
• Meat: 4 boneless pork loin chops (1-inch thick)
• Frozen: Frozen peas
• Pantry: Olive oil, all-purpose flour, low-sodium chicken broth, Dijon mustard, kosher salt, black pepper, garlic powder

Full Ingredients

Pork and seasoning

• 4 boneless pork loin chops (about 6 oz / 170 g each, 1-inch thick)
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp all-purpose flour (divided)
• 1 tbsp olive oil

Onions, peas, and light cream sauce

• 1 tbsp unsalted butter
• 1 medium yellow onion, halved and thinly sliced (about 2 cups)
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 3/4 cup half-and-half
• 1 tsp Dijon mustard
• 1 1/2 cups frozen peas (no need to thaw)
• 1 tsp fresh lemon juice (optional, for balance)
• 1 tbsp chopped fresh parsley (optional)

Step-by-Step Instructions

Step 1: Prep the pork for a good sear

Pat the pork chops very dry with paper towels (dry meat browns better). In a small bowl, mix together the kosher salt, black pepper, and garlic powder. Season both sides of the chops evenly.

Sprinkle 1 1/2 tablespoons of the flour over the chops and rub it in lightly on both sides. Shake off any excess. (Save the remaining 1/2 tablespoon flour for the sauce.)

Step 2: Sear the pork chops

Heat a large skillet (preferably 12-inch) over medium-high heat for 2 minutes. Add the olive oil and swirl to coat.

Add the pork chops in a single layer and sear until deeply browned: 3–4 minutes per side. Transfer the chops to a plate (they will finish cooking in the sauce). Keep any juices on the plate; you’ll add them back for extra flavor.

Step 3: Soften the onions

Reduce heat to medium. Add the butter to the skillet. Once melted, add the sliced onions and stir, scraping up any browned bits from the bottom of the pan.

Cook, stirring occasionally, until the onions soften and turn lightly golden, about 4–5 minutes.

Step 4: Add garlic and build a quick pan thickener

Add the minced garlic and stir until fragrant, about 30 seconds.

Sprinkle in the remaining 1/2 tablespoon flour and stir constantly for 1 minute. This lightly cooks the flour so your sauce tastes smooth (not raw) and thickens gently.

Step 5: Make the light cream sauce

Slowly pour in the chicken broth while whisking or stirring steadily to prevent lumps. Bring to a simmer.

Stir in the half-and-half and Dijon mustard. Simmer over medium-low heat until the sauce looks slightly thickened and glossy, about 2–3 minutes.

Step 6: Add peas and finish cooking the pork

Stir in the frozen peas and let them warm through for 1 minute.

Return the pork chops (and any juices on the plate) to the skillet, nestling them into the sauce. Reduce heat to low and simmer gently until the pork reaches an internal temperature of 145°F (63°C) in the thickest part, about 3–6 minutes (time varies by thickness).

Step 7: Finish, taste, and serve

Turn off the heat. If using, stir in the lemon juice for a subtle brightness that balances the cream. Taste the sauce and add a pinch more salt or pepper if needed.

Spoon onions, peas, and cream sauce over the chops. Rest for 2 minutes before serving for the juiciest results. Finish with chopped parsley if you like.

Pro Tips

• Don’t skip drying the pork: Moisture is the enemy of browning. Dry chops = better crust = better flavor.
• Aim for 145°F, not higher: Use an instant-read thermometer; pork stays tender and juicy at 145°F with a brief rest.
• Keep the simmer gentle: Once dairy is in, use medium-low to low heat so the sauce stays smooth and doesn’t break.
• Use the fond: Those browned bits in the skillet after searing are free flavor. Scrape them up when the onions go in.
• Adjust thickness easily: If sauce is too thick, add 1–2 tbsp broth. Too thin, simmer 1–2 minutes more.

Variations

• Mushroom-onion version: Add 8 oz sliced cremini mushrooms with the onions (cook 5–6 minutes) before adding garlic.
• Herby skillet chops: Add 1 tsp dried thyme (or 1 tbsp fresh thyme leaves) to the sauce with the broth.
• Extra-veg supper: Stir in 2 cups baby spinach at the end until wilted (about 30–60 seconds).

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave at 50% power, adding a splash of broth or half-and-half to loosen the sauce. For best texture, avoid boiling during reheating.

Make-ahead tip: Slice the onion and mince the garlic up to 24 hours ahead and refrigerate. You can also pre-mix the seasoning blend (salt, pepper, garlic powder) to make cooking faster.

Nutrition (per serving)

Approximate, assuming 4 servings: 390 calories, 38 g protein, 16 g fat, 22 g carbohydrates, 4 g fiber, 6 g sugar, 720 mg sodium.