Pan-Seared Pork Chops with Mustard and Thyme Sauce

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 finished with a tangy mustard and fresh thyme sauce that enhances the meat’s natural flavors. This French-inspired pork recipe, ready in about 25 minutes, pairs bone-in pork chops, Dijon mustard, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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 2 French cuisine 450 cal/serving

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Ingredients

2 pieces (about 7 oz each) bone-in pork chops
2 tbsp Dijon mustard
1 tbsp fresh thyme leaves
1 small, finely chopped shallot
1/4 cup heavy cream
2 tbsp olive oil
1 tbsp butter
1/2 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Season 2 bone-in pork chops (7 oz each) evenly with 1/2 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 hot, then add the pork chops and sear for 4-5 minutes on the first side until golden brown.
Step 3: Flip the pork chops and sear the other side for 4 minutes until cooked through and a thermometer reads 145°F.
Step 4: Remove pork chops from the skillet and set aside, tenting with foil to keep warm.
Step 5: Reduce heat to medium, add 1 tbsp butter and 1 finely chopped small shallot to the skillet and sauté for 2 minutes until softened.
Step 6: Stir in 2 tbsp Dijon mustard, 1 tbsp fresh thyme leaves, and 1/4 cup heavy cream, cooking for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 7: Return pork chops to the pan and spoon the sauce over them for 1 minute to warm through before serving.