Pan-Seared Pork Chops with Indigenous Mustard Berry Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared pork chops complemented by a tangy sauce made from native mustard berries, highlighting regional flavors. This american-inspired pork ready in about 30 minutes blends about 6 oz each bone-in pork chops, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 bone-in pork chops with 1 tsp salt and 1/2 tsp black pepper evenly on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the pork chops to the skillet and sear for 4 minutes on each side until a golden crust forms and the internal temperature reaches 145°F; remove and rest on a plate.
  3. Step 3: Reduce heat to medium, add 2 finely diced shallots and sauté for 2 minutes until translucent and fragrant.
  4. Step 4: Stir in 3 tbsp crushed mustard berries and cook for 1 minute until aromatic.
  5. Step 5: Pour in 1/2 cup dry white wine and simmer for 3 minutes to reduce slightly.
  6. Step 6: Add 3/4 cup chicken broth and 1 tsp chopped fresh thyme, simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
  7. Step 7: Remove from heat and whisk in 2 tbsp butter until the sauce is glossy and smooth. Serve the pork chops topped with the mustard berry sauce.

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Frequently asked questions

How long does Pan-Seared Pork Chops with Indigenous Mustard Berry Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Pork Chops with Indigenous Mustard Berry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Pork Chops with Indigenous Mustard Berry Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Indigenous Mustard Berry Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Indigenous Mustard Berry Sauce?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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