Pan-Seared Regional Pork Chops with Mustard Pan Sauce

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

Tender pork chops pan-seared and finished with a tangy mustard pan sauce using simple regional pantry staples. This French-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 400 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 French cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 bone-in pork chops with 1 1/2 tsp salt and 1 tsp black pepper evenly on both sides.
  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 minutes per side until golden brown and internal temperature reaches 145°F. Remove chops and keep warm.
  3. Step 3: Reduce heat to medium, add 2 finely chopped shallots to the same skillet, cooking for 2 minutes until softened and fragrant.
  4. Step 4: Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Simmer for 3 minutes until reduced by half.
  5. Step 5: Stir in 2 tbsp Dijon mustard, 1/4 cup heavy cream, and 1 tsp fresh thyme leaves. Cook for 2 more minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return pork chops to the pan and spoon sauce over for 1 minute to heat through before serving.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in pork chops from drying out.

Can I substitute ingredients in Pan-Seared Regional Pork Chops with Mustard Pan 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 Regional Pork Chops with Mustard Pan 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 Regional Pork Chops with Mustard Pan 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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