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These pork chops are simple enough for a weeknight but feel special thanks to a rich, creamy mustard sauce. The pork is seared until golden, finished in the oven, and then served with a quick stovetop pan sauce that brings together shallots, sherry vinegar, chicken stock, cream, and whole-grain mustard.
It’s a restaurant-worthy dish you can make at home with just a few ingredients. Pair it with potatoes, rice, or vegetables, and you’ll have a satisfying meal with bold, savory flavor and a silky finish.
What You’ll Like About This Dish
Golden seared pork chops. Browning adds flavor and helps keep the meat juicy.
Elegant sauce. The creamy mustard sauce comes together in minutes.
Balanced flavors. A touch of vinegar brightens the rich cream.
Perfect weeknight dinner. Straightforward steps with delicious results.
Ingredient Notes
- Boneless pork chops – About 1 inch thick so they cook quickly and evenly.
- Kosher salt & pepper – Basic but essential seasoning for the meat.
- Olive oil – Used for searing and building flavor in the skillet.
- Shallots – Add a mild, aromatic base to the sauce.
- Sherry vinegar – Provides brightness; white wine vinegar also works.
- Chicken stock – Reduces to add savory depth.
- Heavy cream – Creates the silky, rich sauce.
- Whole-grain mustard – Adds texture and tang without overpowering.
- Parsley or chives – Fresh herbs for color and flavor.
Steps to Make Pork Chops With Creamy Mustard Sauce
- Preheat the oven and prepare a foil-lined baking sheet.
- Season the pork chops with salt and pepper.
- Sear the chops in a hot skillet until browned on both sides.
- Transfer the chops to the oven to finish cooking.
- Pour off excess drippings from the skillet.
- Sauté the shallots until softened.
- Add the vinegar and cook until nearly evaporated.
- Add the chicken stock and reduce by half.
- Stir in the cream, then the mustard and herbs.
- Taste and adjust seasoning.
- Spoon the sauce over the pork chops to serve.
Tips
Pat the pork dry before searing for better browning.
Use an instant-read thermometer to avoid overcooking.
Let the chops rest briefly before serving to retain juices.
Reduce the sauce to your preferred thickness before adding herbs.
Recipe Variations
- Dijon version. Use Dijon mustard for a smoother, sharper flavor.
- Mushroom sauce. Add sliced mushrooms when sautéing the shallots.
- Creamless option. Replace cream with a splash of half-and-half or extra stock.
- Herb-forward version. Add tarragon, thyme, or rosemary.
- White wine version. Add a splash of white wine with the vinegar.
Serving Suggestions
- Serve with mashed potatoes or roasted potatoes.
- Add green beans, broccoli, or asparagus on the side.
- Pair with rice, noodles, or a crisp salad.
- Garnish with extra herbs for color.
How to Store
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of stock if needed to loosen the sauce.
Freeze the cooked pork (without the sauce) for up to 2 months; prepare fresh sauce when reheating for the best texture.
You might also like this fuss-free recipe for Instant Pot pork chops or these oven braised pork chops with mushrooms.
Pork Chops With Creamy Mustard Sauce
Ingredients
- 1 ½ pounds pork chops, boneless, about 4 1-inch thick chops
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp extra-virgin olive oil
- ¼ cup shallots, chopped
- 2 tbsp sherry vinegar, or white wine vinegar
- ½ cup chicken stock, unsalted or low sodium
- ½ cup heavy cream
- 1 ½ tbsp whole-grain mustard
- 1 tbsp finely chopped parsley or chives
Recommended Equipment
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil.
- Sprinkle the chops lightly with kosher salt and freshly ground black pepper.1 1/2 pounds pork chops | Kosher salt | Freshly ground black pepper
- Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the pork chops; cook for about 4 minutes on each side, or until browned. Transfer the meat to the prepared baking sheet and roast for 5 to 10 minutes, or until the chops reach the minimum safe temperature (per USDA) of 145°F.2 tbsp extra-virgin olive oil
- Pour off excess fat, leaving 1 tablespoon in the pan. Place the pan over medium heat and add the chopped shallot; cook for about 3 minutes, or until softened. Add the sherry vinegar and cook just until the liquid has nearly evaporated. Add the chicken stock and continue to cook for about 2 minutes, or until reduced by half.1/4 cup shallots | 2 tbsp sherry vinegar | 1/2 cup chicken stock
- Add the cream to the stock mixture and cook for 2 minutes. Add the mustard and chopped parsley or chives; stir to blend. Taste and adjust the seasonings.1/2 cup heavy cream | 1 1/2 tbsp whole-grain mustard | 1 tbsp finely chopped parsley or chives
- Arrange the pork chops on plates and spoon some of the sauce over each serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
