Braised Pork Chops with Creamy Mustard Sauce
Elevate dinnertime with these tender Braised Pork Chops with Creamy Mustard Sauce—a comforting, flavor-packed recipe that's perfect for weeknights or special occasions. Bone-in pork chops are seared to golden perfection, then simmered in a luscious sauce made from a blend of Dijon and whole-grain mustard, heavy cream, chicken stock, and fresh thyme, creating a rich and tangy flavor profile. Caramelized onions and garlic infuse the dish with depth, while a finishing sprinkle of chopped parsley adds a touch of freshness. This one-pan wonder is not only easy to prepare in under an hour but also versatile, pairing beautifully with mashed potatoes, crisp veggies, or a slice of crusty bread to soak up every drop of the velvety sauce. Whether you're a seasoned cook or a beginner, this recipe strikes the perfect balance between gourmet and approachable—a surefire hit for any dinner table.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1.5 cups chicken stock
- 0.75 cups heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 4 sprigs fresh thyme
- 1 tablespoon (optional, for thickening) all-purpose flour
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Season the pork chops on both sides with salt and pepper.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the pork chops and sear for 3–4 minutes on each side until golden brown. Remove and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the finely chopped onion and sauté for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the skillet by pouring in the chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Stir in the heavy cream, Dijon mustard, whole-grain mustard, and thyme sprigs. Simmer for 2–3 minutes to combine flavors.
Return the pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 25–30 minutes, flipping the chops halfway through, until they are tender and fully cooked (internal temperature of 145°F/63°C).
If the sauce is not thick enough, sprinkle in the optional flour and whisk until smooth, cooking for an additional 1–2 minutes.
Remove the thyme sprigs and discard them. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley before serving. Serve hot with mashed potatoes, steamed vegetables, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
