Pan-Seared Dutch-Inspired Pork Chops with Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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-seared to golden perfection and served with a tangy mustard cream sauce, inspired by Dutch culinary traditions. This Dutch-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 380 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 Dutch cuisine 380 cal/serving

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Ingredients

4 chops (6 oz each) bone-in pork chops
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons minced shallots
3 tablespoons Dijon mustard
1/2 cup heavy cream
1/2 cup chicken broth
1 teaspoon fresh thyme leaves

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Instructions

Step 1: Pat 4 bone-in pork chops dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Step 2: Add the pork chops to the hot skillet and sear for 4-5 minutes per side until golden brown and cooked through (internal temp 145°F). Remove chops and set aside covered to rest.
Step 3: Reduce heat to medium and add 2 tablespoons unsalted butter and 2 tablespoons minced shallots to the skillet. Sauté for 2-3 minutes until shallots are soft and fragrant.
Step 4: Stir in 3 tablespoons Dijon mustard, 1/2 cup chicken broth, and 1/2 cup heavy cream. Simmer the sauce for 4-5 minutes until thickened, stirring occasionally.
Step 5: Add 1 teaspoon fresh thyme leaves to the sauce, then return the pork chops to the pan to coat them in the sauce for 1 minute. Serve immediately with sauce spooned over the top.