Pan-Seared Pork Chops with Garlic and English Mustard 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-seared and served with a tangy garlic and English mustard cream sauce inspired by English heritage references. This British-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 British cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in pork chops and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Remove chops and tent with foil to rest.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 1 tbsp English mustard and 1/2 cup heavy cream, scraping up any browned bits from the pan. Simmer sauce gently for 2-3 minutes until it thickens slightly and coats the back of a spoon.
  5. Step 5: Return pork chops to the skillet and spoon sauce over them for 1 minute to warm through. Garnish with 1 tbsp chopped fresh parsley and serve immediately.

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