Pan-Roasted Pork Chops with Mustard Cream Sauce and Thyme

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 developed and reviewed.

Juicy pork chops pan-roasted to a golden crust and finished with a tangy mustard cream sauce infused with fresh thyme. 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

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

  1. Step 1: Pat 2 bone-in pork chops dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the pork chops and sear for 4 minutes on each side until golden brown and cooked through (internal temp 145°F).
  3. Step 3: Remove pork chops from skillet and cover loosely with foil to rest.
  4. Step 4: Reduce heat to medium and add 1 tbsp unsalted butter and 1 small finely chopped shallot to the same skillet; sauté for 2 minutes until softened.
  5. Step 5: Stir in 2 tbsp Dijon mustard, 1/4 cup chicken broth, and 1/2 cup heavy cream. Simmer gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Stir in 1 tbsp fresh thyme leaves, return pork chops to the pan briefly to warm in the sauce, then serve immediately.

Related recipes