Pan-Seared Pork Chops with Mustard and Herb Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 sharp mustard and fresh herb sauce that brightens the rich meat. This French-inspired no-cook recipe (gluten free), 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 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 French cuisine 410 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (1-inch thick) bone-in pork chops
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp Dijon mustard
2 tbsp, finely chopped fresh parsley
1 tbsp, leaves only fresh thyme
1/4 cup heavy cream

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 bone-in pork chops and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side until a deep golden crust forms and internal temperature reaches 145°F. Remove chops and keep warm.
Step 3: Reduce heat to medium, add 3 tbsp Dijon mustard to the skillet, stirring to loosen browned bits from the pan.
Step 4: Stir in 1/4 cup heavy cream, 2 tbsp finely chopped fresh parsley, and 1 tbsp fresh thyme leaves. Cook for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 5: Return pork chops to the pan, spoon sauce over them, and warm through for 1 minute before serving.