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Pork Chops with Mustard Cream Sauce Recipe

French · Main course · 30 min total

Juicy pan-seared pork chops are smothered in a rich, tangy mustard cream sauce that comes together in minutes. This elegant yet easy dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon unsalted butter
• 1 tablespoon fresh thyme leaves (optional)

Instructions

1. Pat pork chops dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, about 4-5 minutes per side. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add shallot to the skillet and cook, stirring, until softened, about 1 minute.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced by half, about 2 minutes.
5. Stir in heavy cream, Dijon mustard, and whole-grain mustard. Simmer until sauce thickens slightly, about 2-3 minutes.
6. Remove from heat. Whisk in butter until melted and smooth. Stir in fresh thyme if using.
7. Return pork chops and any accumulated juices to the skillet. Spoon sauce over chops and serve immediately.

Tips

• For extra flavor, brine the pork chops in salt water for 30 minutes before cooking.
• Substitute chicken broth with white wine for a more acidic sauce.
• Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.

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