Pan-Roasted Pork Chops with Mustard and 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-roasted to golden perfection, then finished with a creamy mustard and fresh thyme pan sauce. This French-inspired pork recipe, ready in about 22 minutes, pairs bone-in pork chops, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 12 min Serves 4 French cuisine 370 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 kosher 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 the pork chops and sear without moving for 4 minutes until golden brown on the bottom.
  3. Step 3: Flip the chops, add 2 tbsp unsalted butter, 3 smashed garlic cloves, and 4 sprigs fresh thyme to the pan. Tilt the pan and spoon melted butter over the chops continuously for 3-4 minutes until cooked through and internal temperature reaches 145°F.
  4. Step 4: Remove chops to a warm plate and pour off excess fat. Reduce heat to medium-low, then stir in 2 tbsp Dijon mustard and 1/4 cup heavy cream, whisking to combine and simmer gently for 2 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return pork chops to the pan briefly, spooning the sauce over them before serving.

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