5 Ingredients or Fewer

Pan Seared Pork Chops with Mustard Cream Sauce

March  2, 2013
5 Ratings
Photo by Kristine Cocchiarella
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

Organic, Frenched, bone-in pork chops are pan seared to a nice golden brown, then finished off with a flavorful stone ground mustard cream sauce. —Kristine Cocchiarella

What You'll Need
  • 2 Bone in, Frenched organic pork chops
  • 1/2 cup Organic heavy cream
  • 1 cup Homemade organic chicken stock
  • 1+ tablespoons Organic stone-ground mustard
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 2 teaspoons Olive Oil
  1. Preheat oven to 375. Next, preheat a stainless steel skillet over medium-high heat, meanwhile rinse your chops with cold water and pat dry with clean paper towels. Once dry, season both sides liberally with kosher salt and freshly ground black pepper.
  2. Add 2 tsp. olive oil to your skillet. Once the oil shimmers, add your chops. Your pan should be VERY hot. Cook for 4 minutes and then turn over and cook for another 4 minutes. If the pork chop will not release from the skillet, it isn't ready to be turned. Sear it until it releases willingly. Your chops should be well browned.
  3. Transfer chops to a an oven safe dish and cook in the oven until a thermometer inserted into the middle of the chop reads 155 degrees and juices run clear. Let the chops rest on a cutting board with a piece of foil tented over them.
  4. Meanwhile- deglaze the pan you seared the chops in with the chicken stock making sure to scrape up all those tasty bits at the bottom of the pan and lower heat to medium low. Let the stock reduce slightly.
  5. Add 1-2 TB. of mustard (depends on how mustard-y you want your sauce to taste) and whisk to incorporate the mustard into the stock. Add some salt and pepper to taste. Let the the mixture reduce slightly.
  6. Add 1/2 cup of heavy cream and whisk to combine. Lower heat to lowest setting and cook until the sauce reduces and thickens slightly. Pour in any meat juices found in the baking dish, stir and adjust seasonings if needed. Plate your chops and spoon over your mustard cream pan sauce and enjoy!
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5 Reviews

ellen January 24, 2024
This is a lovely and simple recipe and totally delicious. I may add some items (shallots or some herbs) the next time but I would definitely make this again. Soooo easy. One note: it recommends kosher salt on the chops and then more salt in the sauce. The end result is it is too salty. Of course, I could have used less but just a caution on using "liberal" salting.
Practically E. September 17, 2019
Would be helpful if you suggested a temperature for the oven. I did it at 400º and it took about 12 minutes to reach temp.
Michelle August 24, 2018
What temperature is the oven supposed to be set to when transferring from the pan?
Bevi March 3, 2013
Great take on a classic!
Ann M. March 3, 2013
This looks delish!!!