Pan-Fried Pork Chops with Mustard Cream Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork chops pan-fried to a golden crust and served with a tangy creamy mustard sauce accented by fresh herbs. This French-inspired pork recipe, ready in about 25 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 bone-in pork chops and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot. Add pork chops and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 145°F.
  3. Step 3: Remove pork chops from skillet and tent with foil to rest.
  4. Step 4: Reduce heat to medium and add 2 tbsp unsalted butter. Once melted, add 1 finely chopped small shallot and sauté for 2 minutes until soft and translucent.
  5. Step 5: Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, scraping any browned bits off the pan with a wooden spoon. Simmer the sauce for 3-4 minutes until thickened and creamy.
  6. Step 6: Stir in 1 tsp fresh thyme leaves and 1 tbsp chopped fresh parsley. Return pork chops to the skillet and spoon sauce over them before serving.

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