Pan-Seared Pork Chops with Festus Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 pan-seared pork chops paired with a tangy mustard cream sauce inspired by Festus regional flavors. This American-inspired pork recipe, ready in about 30 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 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: 20 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 pieces, about 6 oz each bone-in pork chops
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 tbsp shallots, minced
3 tbsp Dijon mustard
1/2 cup heavy cream
1/3 cup chicken broth
1 tsp fresh thyme leaves
1 tsp lemon juice

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Instructions

Step 1: Pat dry 4 bone-in pork chops, about 6 oz each, and season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add pork chops and sear for 4 minutes without moving until golden brown; flip and sear the other side for 3-4 minutes until internal temperature reaches 145°F. Remove chops and tent with foil.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet, then sauté 2 tbsp minced shallots for 2 minutes until softened and fragrant.
Step 4: Stir in 3 tbsp Dijon mustard and cook for 30 seconds to release flavors, then pour in 1/3 cup chicken broth and 1/2 cup heavy cream, whisking constantly.
Step 5: Add 1 tsp fresh thyme leaves and 1 tsp lemon juice, simmer sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
Step 6: Return pork chops to the skillet, spoon sauce over them, and cook for an additional minute to warm through before serving.