Pan-Seared Pork Chops with Regional Mustard Sauce
Juicy pork chops pan-seared to golden perfection, served with a tangy mustard sauce inspired by regional flavors. This french-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 390 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.
Ingredients
- 4 pieces, about 6 oz each bone-in pork chops
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 small, finely chopped shallots
- 3 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp chopped fresh tarragon leaves
Instructions
- Step 1: Pat dry 4 bone-in pork chops and season both sides with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear pork chops for 4 minutes on each side until golden brown and cooked through to 145°F internal temperature. Remove chops and tent with foil.
- Step 2: Reduce heat to medium and add 2 finely chopped shallots to the skillet. Sauté for 3 minutes until translucent and fragrant.
- Step 3: Stir in 3 tbsp Dijon mustard and 2 tbsp whole grain mustard, cooking for 1 minute to combine.
- Step 4: Add 1 cup chicken broth and simmer for 4 minutes until the sauce reduces slightly.
- Step 5: Stir in 1/4 cup heavy cream and 1 tbsp chopped fresh tarragon, cooking for 2 minutes until the sauce thickens and coats the back of a spoon.
- Step 6: Return pork chops to the skillet briefly to warm through and spoon sauce over before serving.
Frequently asked questions
How long does Pan-Seared Pork Chops with Regional Mustard 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 Regional Mustard 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 Regional Mustard 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 Regional Mustard 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 Regional Mustard Sauce?
French 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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