Spoon Simple
Skillet Pork Chops with Creamy Mustard-Mushroom Sauce
Juicy pan-seared pork chops smothered in a rich, creamy mushroom sauce with a tangy Dijon mustard kick, creating a sophisticated yet easy weeknight meal.
Prep 10 min
Cook 25 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Pork Chops
- 4 (6 oz) boneless pork chops, about 3/4 inch thick
- 1 tbsp olive oil
- Salt and black pepper to taste
Step 2 — For the Sauce
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt and black pepper to taste
Instructions
- 1
Sear Pork Chops
Pat pork chops dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side, until golden brown and cooked through (internal temperature 145°F/63°C). Remove pork chops from skillet and set aside on a plate, tented with foil.
- 2
Sauté Mushrooms and Shallots
Reduce heat to medium. Add butter to the same skillet. Add sliced mushrooms and cook, stirring occasionally, until browned and softened, about 5-7 minutes. Add the chopped shallot and cook for 2 minutes more until softened.
- 3
Deglaze and Make Sauce
Add minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer and reduce slightly for 2 minutes. Stir in heavy cream, Dijon mustard, thyme, salt, and pepper. Bring to a gentle simmer and cook for 3-5 minutes, until sauce thickens.
- 4
Combine and Serve
Return the pork chops to the skillet, spooning the sauce over them. Let simmer gently for 1-2 minutes to heat through. Serve immediately.
Nutrition per serving: 490 cal · 38g protein · 15g carbs · 32g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
