Pan-Fried Pork Chops With Creamy Dill Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes

Quick Ingredients

• 4 bone-in pork chops, 1 inch thick (about 8 oz / 225 g each)
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp all-purpose flour
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 2 tbsp unsalted butter, divided
• 1 small shallot, finely minced (about 1/4 cup)
• 2 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1/2 cup heavy cream
• 2 tbsp fresh lemon juice
• 1/4 cup fresh dill, finely chopped

Do This

• 1. Pat chops dry; season with 1 tsp salt, 1/2 tsp pepper, paprika, garlic powder; dust lightly with flour.
• 2. Heat a large skillet over medium-high; add oil + 1 tbsp butter.
• 3. Sear chops 4–5 minutes per side until browned; cook to 145°F (63°C). Rest 5 minutes.
• 4. Lower heat to medium; add remaining 1 tbsp butter, shallot, and garlic; cook 60 seconds.
• 5. Add broth; simmer 2–3 minutes, scraping up browned bits.
• 6. Stir in Dijon, cream, lemon juice; simmer 2–3 minutes until lightly thickened.
• 7. Off heat, stir in dill; spoon sauce over chops and serve.

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Why You’ll Love This Recipe

• Classic pan-fried pork chops with a creamy sauce that tastes restaurant-worthy but is truly weeknight-friendly.
• Fresh dill and lemon brighten the richness, so the dish feels familiar yet a little fresher.
• One skillet, minimal cleanup, and the sauce is built from the browned bits for big flavor.
• Works beautifully with simple sides like mashed potatoes, rice, or roasted vegetables.

Grocery List

• Meat: 4 bone-in pork chops (1 inch thick)
• Produce: 1 small shallot, 2 garlic cloves, 1 lemon, fresh dill
• Dairy: unsalted butter, heavy cream
• Pantry: neutral oil, low-sodium chicken broth, Dijon mustard, all-purpose flour, kosher salt, black pepper, smoked paprika, garlic powder

Full Ingredients

For the pan-fried pork chops

• 4 bone-in pork chops, 1 inch thick (about 8 oz / 225 g each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp all-purpose flour (for a light dredge)
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 2 tbsp unsalted butter, divided

For the creamy dill sauce

• 1 small shallot, finely minced (about 1/4 cup / 40 g)
• 2 garlic cloves, minced
• 3/4 cup low-sodium chicken broth (180 ml)
• 1 tbsp Dijon mustard
• 1/2 cup heavy cream (120 ml)
• 2 tbsp fresh lemon juice (30 ml)
• 1/4 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper (plus more to taste)
• 1/4 cup fresh dill, finely chopped (about 10 g)

Optional, for serving

• Extra chopped dill and lemon wedges
• Mashed potatoes, buttered noodles, rice, or roasted vegetables

Step-by-Step Instructions

Step 1: Pat dry and season the pork chops

Place the pork chops on a plate and pat them very dry with paper towels (this helps you get a better sear).

Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Sprinkle 2 tbsp flour over the chops and rub it in lightly to create a thin, even coating (shake off any excess).

Step 2: Preheat the skillet

Set a large, heavy skillet (a 12-inch cast iron or stainless-steel pan works best) over medium-high heat for 2 minutes. Add 1 tbsp neutral oil and 1 tbsp butter.

When the butter is melted and the fat looks shimmering (hot but not smoking), you are ready to sear.

Step 3: Pan-fry until browned and perfectly cooked

Add the pork chops to the skillet in a single layer. Cook 4 to 5 minutes on the first side without moving them (this is how you get that golden crust).

Flip and cook 4 to 5 minutes on the second side, then start checking temperature with an instant-read thermometer inserted into the thickest part (avoid the bone). Cook until the internal temperature reaches 145°F (63°C).

If your chops are especially thick, you may need an additional 1 to 2 minutes per side to reach temperature.

Step 4: Rest the chops (and keep them juicy)

Transfer the pork chops to a clean plate and tent loosely with foil. Let them rest for 5 minutes. Carryover heat will finish the center, and resting keeps the juices from running out when you cut.

Step 5: Sauté shallot and garlic in the pan drippings

Reduce the heat to medium. Add the remaining 1 tbsp butter to the skillet.

Add the minced shallot and cook for 1 minute, stirring and scraping lightly to loosen the browned bits (those bits are flavor). Add the garlic and cook for 30 seconds, just until fragrant.

Step 6: Deglaze with broth and build the creamy base

Pour in the 3/4 cup chicken broth. Bring to a steady simmer and scrape the bottom of the pan with a wooden spoon to dissolve the browned bits. Simmer for 2 to 3 minutes, until reduced slightly.

Whisk in the 1 tbsp Dijon mustard, then add the 1/2 cup heavy cream, 2 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp pepper. Simmer gently for 2 to 3 minutes, stirring often, until the sauce lightly thickens and coats the back of a spoon.

Step 7: Finish with dill and serve

Turn off the heat and stir in the chopped fresh dill. Taste and adjust with more salt, pepper, or an extra squeeze of lemon if you like it brighter.

Return the pork chops (and any juices on the plate) to the skillet for 30 to 60 seconds just to warm through, then spoon plenty of creamy dill sauce over the top. Serve immediately.

Pro Tips

• Dry meat sears better: Patting the chops dry before seasoning helps you get a deeper, more even crust.
• Use a thermometer for accuracy: Pull at 145°F (63°C) for juicy chops. Overcooking is the main reason pork chops turn tough.
• Keep the simmer gentle once cream is added: A hard boil can reduce the sauce too quickly and make it greasy.
• Let dill stay fresh: Stir dill in off-heat to keep its green color and bright flavor.
• Fix a too-thick sauce: Whisk in 1–2 tbsp extra broth to loosen it.

Variations

• Extra tangy (great with rich sides): Add 1 tbsp sour cream along with the dill (off heat) for a slightly tangier finish.
• Mushroom dill sauce: Sauté 8 oz (225 g) sliced mushrooms in the pan after searing the chops (about 5 minutes), then proceed with shallot/garlic and the sauce.
• Herb swap: Replace half the dill with 1 tbsp chopped parsley or chives for a slightly different fresh note.

Storage & Make-Ahead

Store leftover pork chops with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until the pork reaches 165°F (74°C), adding a splash of broth (about 1–2 tbsp) to loosen the sauce. For best texture, avoid boiling the sauce during reheating. You can mince the shallot/garlic and chop the dill up to 24 hours ahead; keep dill wrapped in a slightly damp paper towel in a sealed bag or container.

Nutrition (per serving)

Approximate, per serving (1 pork chop with sauce): 520 calories, 35 g protein, 39 g fat, 6 g carbohydrates, 1 g fiber, 2 g sugar, 620 mg sodium. Values vary by chop size and exact brands used.