Pan-Fried Pork Chops with Mustard-Thyme Pan 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 golden brown and served with a tangy mustard and fresh thyme pan sauce. 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 420 calories and feeds 4, 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 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in pork chops dry and season both sides evenly with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and cook for 4-5 minutes per side until golden brown and cooked through (internal temp 145°F). Remove chops and tent with foil to rest.
  3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter to the skillet along with 3 smashed garlic cloves and 4 sprigs fresh thyme. Sauté for 2 minutes until butter foams and garlic is fragrant.
  4. Step 4: Stir in 2 tbsp Dijon mustard and 1/2 cup chicken broth, scraping up browned bits from the pan. Simmer for 3 minutes until sauce reduces slightly.
  5. Step 5: Stir in 1/4 cup heavy cream and cook for another 2 minutes until sauce thickens and coats the back of a spoon.
  6. Step 6: Remove garlic cloves and thyme sprigs, spoon sauce over pork chops and serve immediately.

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