Pan-Roasted Pork Chops with Mustard and Sage

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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-roasted with a tangy mustard glaze and fresh sage for a savory, aromatic main course. This French-inspired pork recipe, ready in about 23 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 400 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: 8 min Cook: 15 min Serves 4 French cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (1 inch thick) bone-in pork chops
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
3 tbsp Dijon mustard
8 leaves, chopped fresh sage leaves
2 tbsp unsalted butter
3 cloves, smashed garlic cloves

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 bone-in pork chops and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4-5 minutes per side until golden brown and cooked through to 145°F internal temperature. Transfer chops to a plate and tent with foil.
Step 3: Lower heat to medium and add 2 tbsp unsalted butter to the skillet along with 3 smashed garlic cloves and 8 chopped fresh sage leaves. Cook for 1 minute until fragrant.
Step 4: Stir in 3 tbsp Dijon mustard and cook for 1-2 minutes until the sauce thickens slightly. Return pork chops to the pan and coat with the mustard sauce before serving.