4.75 from 4 votes

These perfectly cooked, super juicy, and flavorful pan-seared pork chops will have your family begging for more. The classic mustard cream sauce gives the pork chops a tangy and creamy twist, making it a delightful, memorable meal. It's easy to prepare and can be ready in under an hour!

Pan Seared Pork Chops with zucchini slices and creamy topping

And if you love pork chop recipes, you should also try our delicious smothered pork chops, and ranch pork chops with homemade ranch seasoning!

Contents

⭐ Thin Cut Pork Chops
🍽 What you need
🔪 How to make
📋 Variations
💭 Top Tips
🥗 What to serve with
Related Pork Chop Recipes
👪 Serving size
📋 Recipe
💬 Comments

⭐ Thin Cut Pork Chops

Thin pork chops pan-seared to perfection with sautéed veggies and mustard cream sauce is fantastic. This recipe is easy, and you only need a few everyday ingredients that you can find at the grocery store. That's why it's one of my favorite recipes to throw together on busy weeknights.

My husband likes this crave-worthy recipe. He's always asking when I'm making pork chops, and I don't blame him. These pan-seared pork chops are fricking great.

Learn how to make perfectly seared pork chops that are evenly cooked, tender, and juicy every time.

🍽 What you need

This pork chop recipe is super easy and a delight to make.

Type of Pork Chop Cuts to Use

When it comes to searing pork chops, always go for bone-in chops. These cuts have some fat in them. And everybody knows pork chops with a little fat are more flavorful and juicer. So if you don't want to end up with chewy, dry chops, go for bone-in instead of boneless pork chops.

Also, most boneless pork chops are usually thinly sliced, which are very easy to overcook. However, if you prefer boneless chops or that's what you have on hand, slice them into roughly 1 inch to 1½ inches thick.

🔪 How to make

There are a few steps to make this pork chops in mustard cream sauce recipe, but it doesn't take a long time so it's a great weeknight dinner recipe that's affordable, delicious and easy to make.

Step 1
Slice the veggies. Don't make them too thin, or they will get mushy.

Step 2
Heat olive oil in the cast iron pan over medium-high heat. Add the sliced zucchini and squash, and sauté for about 5-7 minutes or until the vegetables are crisp-tender. Remove from heat, transfer to a plate or bowl, cover to keep the heat in, and set aside.

Step 3
Add the remaining olive oil to the cast iron skillet and allow it to heat for a few minutes. Place the chops on the pan and sear until golden brown. This should take around 4-6 minutes. Leave the chops to cook nicely. Do not move them around, poke or prod.

Step 4
Turn the chops over and continue to sear for another 4 minutes or until they reach an internal temperature of 145° Fahrenheit. Using a thermometer is crucial, especially if you're searing thick-cut pork chops. You cannot always depend on the cooking times because thicker pieces take longer to cook than thin pork chops.

Step 5
Remove from heat and transfer pork chops to a plate and cover to keep them warm. Or you can as well wrap the meat in foil. Pour any excess fat from the skillet, then add the diced onions. Cook for about 5 minutes over medium-high heat or until tender and translucent, constantly stirring with a wooden spatula.

Step 6
Stir in the bone broth, and scrape the bottom of the large skillet to deglaze it. You want those tasty little bits stuck to the pan for a more flavorful sauce.

Step 7
Add in the heavy cream, mustard, and oregano, occasionally stirring until well combined. Reduce heat to medium or medium-low, cook, and stir until the sauce begins to thicken. Add salt and pepper to taste.

Step 8
Add in the sautéed veggies and pork chops and give it a good mix.

Step 9
Allow it to rest a bit, serve and enjoy your chops.

📋 Variations

Feel free to add more veggies for more texture and color. Some carrots and green beans go well with pan-seared pork chops.
If you don't have bone broth on hand, chicken broth and wine are other flavorful options. And if you don't have either, use water.
Don't limit yourself when it comes to spicing up your creamy mustard pork chops. If you like the garlicky feel in your chops, add a minced clove of garlic or some garlic powder. You can use anything from Italian seasoning to ranch seasoning and dry herbs to amp up the flavor of your pan-seared pork chops.
You can swap olive oil for butter. Or use both for high-impact flavor. If you choose to use both, add butter and olive oil together.

💭 Top Tips

When cooking pork chops, it's essential to use a meat thermometer to check their doneness. According to USDA, pork needs to be cooked to an internal temperature of 145ºF (63ºC) to be considered safe for consumption.
Never cook pork chops straight from the fridge. Let the pork chops rest at room temperature before dropping them in a hot pan. This will help the chops cook evenly; hence you won't have to worry about overcooking them outside and undercooking on the inside. Take your pork chop out of the fridge 15-30 minutes before cooking.
Resist the temptation of digging right into the chops after you've finished cooking. Give them time to rest and absorb all the pan juices. This will result in much juicer, tender pork chops.
Always season your pork chops with salt and pepper before searing for more flavor.
A hot cast iron pan is perfect if you want to get a nice sear with a good crust on both sides. But once that's done, you should reduce the heat to medium. This helps the chops cook evenly through the middle while keeping the outer edges of the pork chop tender.

🥗 What to serve with

Pan-seared pork chops with veggies have a ton of flavor on their own. So they don't necessarily need an accompaniment but may look incomplete without one. Here are a few great ideas to try;

Cauliflower steaks - the crispy air-fried cauliflower steaks will give your chops more depth and texture.
Mashed cauliflower - the creamy and buttery mashed cauliflower complements the pork chop so well. This combo will literally melt in your mouth.
Sautéed vegetables - these veggies make a colorful side to accompany pan-seared pork chops. It's also a great way to sneak in more veggies to your meals.

Looking for sauces to add to your pork chops?

👪 Serving size

This pan-seared pork chop recipe serves 5 and makes a great healthy low-carb meal. This is a fantastic family dinner with only 4g net carbs per serving and 33g of protein. This dish looks great, tastes amazing, and is easy to make.

pan seared thin pork chops on white plate covered in creamy mustard sauce

Give this dinner recipe a try, and I'm sure your family will love it. This recipe is tender, juicy, and loaded with flavor. Served with my cilantro lime cauliflower rice, this makes a fantastic dinner option.

📋 Recipe

Pan-Seared Pork Chops

These perfectly cooked, super juicy, and flavorful pan seared pork chops will have your family begging for more. The classic mustard cream sauce gives the pork chops a tangy and creamy twist, making it a delightful, memorable meal. It's easy to prepare and can be ready in under an hour!

4.75 from 4 votes

Print Pin Rate Save

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 408kcal

Author: Kim Grabinski

Ingredients

5 Thin pork chops - bone-in
1 large zucchini - sliced
1 large yellow squash - sliced
½ white onion - diced
½ cup chicken bone broth
1 cup heavy whipping cream
2 tablespoon Dijon mustard
½ teaspoon oregano
2 tablespoon olive oil
salt and pepper to taste

Instructions

Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
Add the sliced zucchini and squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and cover to keep warm.
Add the remaining olive oil to the skillet, and place the pork chops into the heated skillet.
Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the center reaches an internal temperature of around 145 degrees F.
Remove the pork chops from the skillet and cover to keep warm.
Pour off any extra grease from the skillet, and add in the diced onion.
Cook for a few minutes until the onion begins to become tender.
Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.
Add in the heavy cream, mustard and oregano, stirring well to combine.
Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit, stirring very frequently. Add salt and pepper to taste.
Mix back in the sauteed vegetables and the pork chops, and serve.

Notes

When cooking pork chops, it's important to always use a meat thermometer to check its doneness. According to USDA, pork needs to be cooked to an internal temperature of 145 degrees to be considered safe for consumption.
Never cook pork chops straight from the fridge. Let the pork chops rest at room temperature before dropping them in a hot pan. This will help the chops cook evenly; hence you won't have to worry about overcooking them outside and undercooking on the inside. Take your pork chop out of the fridge 15-30 minutes before cooking.
Resist the temptation of digging right into the chops after you've finished cooking. Give it time to rest and absorb all the pan juices. This will result in much juicer, tender pork chops.
Always season your pork chops with salt and pepper before searing for more flavor.
A hot cast iron pan is perfect if you want to get a nice sear with a good crust on both sides. But once that's done, you should reduce the heat to medium. This helps the chops cook evenly through the middle while keeping the outer edges of the pork chop tender.

Nutrition

Comments

4.75 from 4 votes (2 ratings without comment)