Baked Pork Chops with Creamy Mild Horseradish Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 2 to 2 1/2 lb total)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely minced (about 1/4 cup)
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup sour cream
• 1 tablespoon prepared horseradish (drained)
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons honey
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh chives (optional)

Do This

• 1) Heat oven to 400°F. Pat chops dry; season with salt, pepper, paprika, and garlic powder.
• 2) Sear in an oven-safe skillet with olive oil over medium-high heat: 2 minutes per side.
• 3) Bake in the skillet at 400°F for 10–14 minutes, until pork reaches 145°F in the thickest part.
• 4) Rest chops 5 minutes (tent loosely with foil). Pour off excess fat from skillet.
• 5) Sauce: melt butter, cook shallot 1 minute; add broth and simmer 2–3 minutes.
• 6) Stir in heavy cream; simmer 2–3 minutes. Off heat, whisk in sour cream, horseradish, Dijon, honey, and lemon.
• 7) Spoon sauce over pork; finish with chives if you like.

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Why You’ll Love This Recipe

• Comforting but not spicy: horseradish adds cozy warmth without harsh heat.
• Juicy pork chops: a quick sear plus a short bake keeps them tender.
• Steakhouse-style sauce at home: creamy, tangy, and rich with simple ingredients.
• One pan: the sauce is built right in the same skillet for maximum flavor.

Grocery List

• Produce: 1 small shallot, fresh chives (optional), 1 lemon
• Dairy: unsalted butter, heavy cream, sour cream
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: prepared horseradish (drained), Dijon mustard, honey, low-sodium chicken broth, olive oil, kosher salt, black pepper, smoked paprika, garlic powder

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops, about 1 inch thick (about 2 to 2 1/2 lb total)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

For the Creamy Gentle Horseradish Sauce

• 1 tablespoon unsalted butter
• 1 small shallot, finely minced (about 1/4 cup)
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup sour cream
• 1 tablespoon prepared horseradish, drained (for gentle heat and flavor)
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons honey
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh chives (optional, for finishing)

Optional for Serving

• Mashed potatoes, buttered egg noodles, or roasted potatoes
• Roasted green beans, broccoli, or a simple salad

Step-by-Step Instructions

Step 1: Heat the oven and prep the pork

Arrange a rack in the center of the oven and preheat to 400°F. Pat the pork chops dry with paper towels (this helps them brown instead of steam).

Season both sides of the chops with 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder.

Step 2: Sear for flavor

Heat a large oven-safe skillet (cast iron works great) over medium-high heat for 2 minutes. Add 1 tablespoon olive oil.

Add the pork chops and sear until nicely browned, about 2 minutes per side. If your chops have a fat cap, use tongs to briefly stand them up and sear the edge for 30–45 seconds.

Step 3: Bake until just done

Transfer the skillet to the oven and bake at 400°F until the thickest part of the pork reaches 145°F on an instant-read thermometer, about 10–14 minutes for 1-inch chops.

Timing can vary by thickness and starting temperature, so use the thermometer for best results.

Step 4: Rest the pork (don’t skip this)

Move the pork chops to a plate and tent loosely with foil. Rest for 5 minutes so the juices redistribute.

Carefully pour off all but about 1 tablespoon of the fat from the skillet (leave the browned bits; they’re flavor).

Step 5: Start the pan sauce with shallot and broth

Set the skillet over medium heat. Add 1 tablespoon unsalted butter. Once melted, add the minced shallot and cook, stirring, until softened and fragrant, about 1 minute.

Pour in 3/4 cup chicken broth and bring to a simmer. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer until reduced slightly, about 2–3 minutes.

Step 6: Make it creamy and gently horseradish-forward

Stir in 3/4 cup heavy cream and return to a gentle simmer. Simmer until the sauce lightly thickens, about 2–3 minutes.

Turn the heat off. Whisk in 1/2 cup sour cream until smooth, then whisk in 1 tablespoon drained prepared horseradish, 1 teaspoon Dijon mustard, 1 1/2 teaspoons honey, and 1 teaspoon lemon juice.

Taste and adjust gently: for more zing, add horseradish in 1/2 teaspoon increments; for a softer, rounder flavor, add an extra 1/2 teaspoon honey or a tablespoon more sour cream.

Step 7: Serve

Return the pork chops (and any juices on the plate) to the skillet for 30–60 seconds just to warm them through, or plate the chops and spoon the sauce over top.

Finish with 2 tablespoons chopped chives if using. Serve hot, with something that can catch extra sauce.

Pro Tips

• Drain the horseradish: prepared horseradish often comes packed in liquid; draining helps the sauce stay creamy instead of watery.
• Add sour cream off heat: this prevents curdling and keeps the sauce silky.
• Use a thermometer: pull at 145°F for juicy chops. Overcooking is the fastest way to dry pork.
• Keep the simmer gentle: a hard boil can break the sauce or make it reduce too fast.
• If the sauce thickens too much: loosen with 1–3 tablespoons warm broth, water, or cream.

Variations

• Extra-mild version: reduce horseradish to 2 teaspoons and add 1 extra tablespoon sour cream.
• Herby version: add 1 teaspoon chopped fresh thyme or parsley to the sauce at the end (off heat).
• Mushroom lodge-style: sauté 8 oz sliced cremini mushrooms in the skillet after searing (about 5–6 minutes), then proceed with shallot, broth, and cream.

Storage & Make-Ahead

Store leftover pork and sauce 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 cream if the sauce has thickened. For best texture, avoid boiling during reheating.

Make-ahead option: whisk together the sauce “finishers” (sour cream, horseradish, Dijon, honey, lemon, chives) and refrigerate up to 24 hours. When you’re ready to cook, build the pan sauce with broth and cream, then whisk in the cold mixture off heat.

Nutrition (per serving)

Approximate, for 1 pork chop plus sauce (without sides): 520 calories, 39 g protein, 39 g fat, 6 g carbohydrates, 2 g sugar, 900 mg sodium.