Pan-Fried Pork Chops with Mustard-Thyme Pan Sauce
Juicy pork chops pan-fried to golden brown and served with a tangy mustard and fresh thyme pan sauce. This french-inspired pork 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.
Ingredients
- 4 chops, about 1 inch thick bone-in pork chops
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 smashed garlic cloves
- 4 sprigs fresh thyme sprigs
- 2 tbsp Dijon mustard
- 1/2 cup chicken broth
- 1/4 cup heavy cream
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove garlic cloves and thyme sprigs, spoon sauce over pork chops and serve immediately.
Frequently asked questions
How long does Pan-Fried Pork Chops with Mustard-Thyme Pan Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Pork Chops with Mustard-Thyme Pan Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in pork chops from drying out.
Can I substitute ingredients in Pan-Fried Pork Chops with Mustard-Thyme Pan Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Pork Chops with Mustard-Thyme Pan Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Pork Chops with Mustard-Thyme Pan Sauce?
French pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
