Pan-Seared Pork Chops With Creamy Mustard Sauce

35 min | intermediate | high-protein, Mediterranean diet

Two bone-in pan-seared pork chops on a white plate, browned and slightly charred at the edges, topped with thick creamy mustard sauce speckled with whole-grain mustard and dripping onto the plate.

Recipe by Eunice Published Feb 25, 2026

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

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Introduction

These pan-seared pork chops are juicy, golden on the outside, and smothered in a rich, creamy mustard sauce.

They’re perfect for an easy weeknight dinner or a cozy date-night meal, especially served with mashed potatoes or roasted veggies.

Two bone-in pan-seared pork chops on a white plate, browned at the edges and smothered with creamy mustard sauce speckled with whole-grain mustard and topped with chopped herbs.

How to Make Pan-Seared Pork Chops With Creamy Mustard Sauce

Prep mode (keeps screen awake)

Make the bouillon marinade

Dissolve the chicken bouillon cube in 2 tablespoons of hot water, stirring until it forms a smooth paste.
Stir in the salt, black pepper, paprika, and 1 teaspoon lime juice to create a flavorful wet rub.
Season the pork chops

Pat the pork chops dry with paper towels so the seasoning sticks and the meat sears instead of steaming.
Rub the bouillon mixture all over the chops, coating the sides and edges, then let them stand 10 minutes.

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Pan-sear the pork chops

Heat the olive oil and 1 tablespoon butter in a large heavy skillet over medium-high heat until sizzling.
Lay the pork chops in the pan without crowding and cook 3 to 4 minutes, until nicely browned.
Flip and cook the second side 3 to 5 minutes, until the centers reach 145°F on an instant-read thermometer.
Rest the pork chops

Transfer the chops to a plate, tent loosely with foil, and let them rest while you make the sauce.
Start the creamy mustard sauce

Reduce the heat to medium, then add 1 tablespoon butter to the same skillet and let it melt.
Add the minced garlic and cook about 30 seconds, stirring, just until fragrant but not browned.

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Build and simmer the sauce

Pour in the chicken broth and scrape up the browned bits from the pan, letting the liquid bubble for one minute.
Stir in the heavy cream, Dijon mustard, whole-grain mustard, salt, black pepper, and a small pinch of paprika.
Simmer 3 to 5 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
Turn the heat to low, then stir in the remaining 2 teaspoons lime juice to brighten the flavors.
Finish the dish and serve

Return any juices from the resting plate to the skillet and whisk them into the mustard sauce.
Nestle the pork chops back into the pan, spoon some sauce over them, and warm gently for 1 to 2 minutes.
Serve the chops with plenty of extra sauce over the top and your favorite sides on the plate.

Bone-in pan-seared pork chop on a white plate, topped and surrounded by creamy Dijon and whole-grain mustard sauce with visible mustard seeds and herbs; a scoop of mashed potatoes sits behind it.

Substitutions

Replace heavy cream with half-and-half plus cornstarch: Use half-and-half and whisk 1 teaspoon cornstarch into the cold broth before adding it to the pan. Simmer gently until thick; the sauce will be slightly lighter but still silky and rich tasting.
Replace bone-in pork chops with boneless pork chops: Choose chops at least 1 inch thick so they stay juicy during searing and do not dry out. Reduce the cooking time by 1 to 2 minutes per side and check for 145°F internal temperature.
Replace chicken broth with dry hard cider: Use an equal amount of dry hard cider instead of broth for a slightly sweet, apple-forward twist. Reduce it an extra minute before adding cream so the sauce does not taste too thin or boozy.

Tips

Bring the meat close to room temperature: Let the seasoned chops sit at room temperature about 20 minutes for more even cooking from edge to center.
Use the right pan: A heavy stainless steel or cast iron skillet browns the pork better than nonstick and builds deeper flavor for sauce.
Avoid overcooking the chops: Pull the pork off the heat right at 145°F; it will rise a few degrees while resting.
Adjust sauce thickness to your taste: If the sauce gets too thick, whisk in a splash of broth or water until it looks velvety again.
Finish with lime off the heat: Adding the lime juice on low heat keeps the citrus bright and prevents the sauce from tasting harsh or bitter.

Nutrition Facts ^*

Energy	788	kcal
Protein	71	g
Total Fat	51	g
Carbohydrates	6	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I know when the pork chops are fully cooked but still juicy?: Use an instant-read thermometer inserted into the thickest part, avoiding the bone. Pull the chops at 145°F; they will be slightly pink and very tender after resting.
My sauce curdled; what went wrong and can I fix it?: Cream can curdle if the heat is too high or the pan is very acidic. Take the pan off the burner and whisk in a tablespoon of cold cream to bring it back together.
Can I make the mustard sauce ahead of time?: Yes, you can make the sauce up to one day ahead and cool it completely before refrigerating. Reheat gently over low heat, adding a splash of broth or cream if it seems too thick.
What sides go well with these pork chops?: Creamy mashed potatoes, buttered egg noodles, or steamed rice soak up the mustard sauce beautifully. Try simple green beans or a crisp salad on the side to balance the richness.
Can I use only Dijon mustard instead of two kinds?: Yes, use 3 tablespoons Dijon if you do not have whole-grain mustard on hand. The sauce will be smoother, with a slightly sharper mustard bite but still very balanced by the cream.