One Skillet Pork Chops with Creamy Mustard Pan Sauce

Sweet and savory bone-in pork chops seared to perfection, then simmered until soft and juicy and topped with a creamy mustard pan sauce to serve, all made using only a large skillet on the stovetop! Create a delicious dinner date just for the two of you, or double or triple the recipe for a weeknight dinner for your family.

As is the tradition in the Mennonite culture, we buy our meat in bulk for the most part. The last time we got pork to stock our freezer, we got a bunch of pork chops. I, for one, as a beginner cook did not know of a lot of different ways to make pork chops, so it’s been fun trying out new recipes and ideas.

Then I found it a challenge to find stovetop or oven recipes for pork chops that didn’t end up getting dried out. Thus began my search for a great recipe for juicy pork chops and a simple sauce of some kind.

And here’s what I came up with!

This easy pork chops recipe with creamy mustard pan sauce turned out to be one of our favorite pork chop recipes, though it does take some time and planning ahead. 

The great thing about this recipe is it only uses only one pan in the cooking process (you will need at least one small mixing bowl and various other utensils and things, obviously) which is wonderful to me when it comes to clean-up!

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Supplies you may need

Small mixing bowl: to mix the rub ingredients 

Large non-stick skillet or cast iron skillet with a lid: the main tool!

Measuring cups and spoons: to measure the ingredients

Tongs: to flip and transfer the pork chops

Little whisk: to stir the pan sauce

Gravy shaker bottle: to shake some of the sauce ingredients together to avoid any lumps!

Meat thermometer: to check the internal meat temperature.

We’ve linked our favorites or something similar. Check it out!

Ingredients

Bone-in pork chops

Pork Chop Rub Ingredients:

Salt 

Pepper

Brown sugar

Main ingredients:

Olive oil

Minced garlic cloves

Water

Dried rosemary leaves

Dried parsley flakes

Here’s where all that delicious flavor comes from! We like to substitute fresh herbs whenever we can; click here for more info on substituting fresh herbs for dry.

Creamy Mustard Pan Sauce:

Half and half

Flour

Dijon mustard

Sour cream

Lemon juice

How to make One Skillet Pork Chops with Creamy Mustard Pan Sauce

First, thaw the pork chops if they were frozen and pat them dry with paper towels.

Using a small mixing bowl, mix together the 3 rub ingredients: brown sugar, salt, and pepper, and rub on both sides of the pork chops.

Heat a drizzle of olive oil in a large skillet on medium-high heat. Once the oil is heated, lay the pork chops in the pan and sear 2 to 3 minutes per side until golden brown. This adds a lot of flavor, and results in delicious pan drippings.

While the pork chops are searing, add 2 minced garlic cloves to the pan.

Once the pan-seared pork chops reach your desired level of sear, add the water to the pan along with the dried rosemary and parsley.

Reduce the heat to the lowest setting and cover the skillet with a lid. Simmer the pork chops for one hour to allow the meat to soften and cook. Once a meat thermometer inserted reaches an internal temperature of 170 degrees, the pork chops are done!

Remove pork chops from the pan and set aside. 

How to make the Creamy Mustard Pan Sauce

Final step is to create the creamy mustard pan sauce! The best way we’ve found to mix the half & half and flour is to shake together in a shaker bottle, or gravy shaker to avoid little lumps of flour in the finished sauce. Mix half & half and flour together thoroughly then slowly add mixture to the pan juices in the pan, stirring with a whisk at the same time. Add the Dijon mustard, sour cream and lemon juice and whisk to combine. Heat the pan sauce on medium heat, stirring occasionally, until thickened slightly. 

And that’s it! Either drizzle the pan sauce over the pork chops or serve on the side. Enjoy!

Notes and Variations:

Store the leftover pork chops in an airtight container the fridge for up to 4 days. 

In our opinion the best pork chops are bone-in, but you can also use boneless pork chops instead of bone-in chops if you’d rather. Keep in mind cooking time may be a little bit shorter, though.

I’m picky about bones and fat, so I prefer serving the sauce on the side as a dipping sauce when using bone-in chops so I can see to cut around the bones and all the things I don’t want to eat.

This recipe makes a lot of creamy mustard pan sauce. Just a suggestion: serve with mashed potatoes, and use the extra sauce for gravy!

This recipe is great for special occasions or any time! Serve with Oven Roasted Parmesan Potatoes, and your favorite side salad. 

Have you tried One Skillet Pork Chops with Creamy Mustard Pan Sauce?

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