Pan-Seared Pork Chops with English Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 pan-seared pork chops served with a rich English mustard cream sauce that highlights regional British flavors. This British-inspired pork recipe, ready in about 30 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.

Prep: 10 min Cook: 20 min Serves 4 British cuisine 420 cal/serving

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Ingredients

4 (6 oz each) bone-in pork chops
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2, finely chopped shallots
2 tbsp English mustard
1 cup heavy cream
1/2 cup chicken broth
1 tsp fresh thyme leaves
1 tsp lemon juice

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Instructions

Step 1: Pat 4 bone-in pork chops dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4 minutes on each side until golden brown and cooked through; remove and keep warm.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 2 finely chopped shallots and sauté for 2 minutes until translucent and fragrant.
Step 4: Stir in 2 tbsp English mustard and cook for 1 minute to deepen flavor.
Step 5: Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Simmer gently for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Add 1 tsp fresh thyme leaves and 1 tsp lemon juice, stirring to balance the flavors.
Step 7: Return pork chops to the skillet to warm in the sauce for 1-2 minutes before serving.