You won’t believe how easy it is to put these juicy, tender, bone in pork chops on your table! Simple enough for any night of the week, but gorgeous enough for special occasions, these Skillet Pork Chops are cooked to perfection with an irresistible golden sear, then bathed with a flavorful 5 ingredient cream sauce. 15- 20 minutes is all it takes to serve the best pork chops around!
What You Need To Make Skillet Pork Chops & Mustard Cream Sauce
- 1.5 inch bone in pork chops
- white wine (see below for substitute)
- heavy cream (or half & half)
- Dijon mustard
- prepared horseradish
- lemon juice
- cooking oil
- salt, pepper, minced garlic
- cast iron skillet
Pork Chops are a delicious addition to any menu rotation. They have that homey comfort food feel while wholeheartedly satisfying any carnivores you might have at your table too! At our house, we prefer our chops thick with the bone in for more of a “steak” kind of feel, but there are sneaky cooking benefits to that option too.
Thick Cut, Bone In Pork Chops
- Having a bone in any cut of meat adds loads of flavor that would be missing otherwise.
- It also slows the cooking process a little, which keeps the meet more juicy while it cooks.
- Additionally, choosing a thicker cut pork chop reduces the risk of overcooking.
- Want to know the key to avoiding tough, dry chops? You got it, thick-cut, bone-in all the way.
If we’re going to talk about homey comfort food, then we’re going to have to talk about sauce. All the best comfort foods have a delicious sauce that just hugs the soul with each bite. Thankfully, this skillet recipe is no different. It’s easy sauce conjurers up all the warm feels. A little white wine and garlic start the show by deglazing the pan after the chops have cooked, and a little dijon, lemon juice and cream bring home the cozy finish. A little whisk here and there and you’re done!
How To Make The Best Skillet Pork Chops
Over medium high heat, heat 2 Tbsp cooking oil in a 12 inch cast iron skillet. Olive oil works great, but so does canola. As oil heats, swirl skillet at least once to make sure oil covers bottom of skillet.
Generously salt and pepper both sides of the pork chops. Get ready to hear them sizzle as you add them to your heated skillet. Cook 5-7 minutes on one side. Turn and cook 5-7 minutes on other side to create a gorgeous golden brown sear. Remove pork chops from skillet, cover loosely to keep warm.
Now you’re ready to make your sauce! Turn down the heat on your stove top and carefully add garlic and white wine to your skillet (there will be lots of steam and maybe some spatter). Bring to a simmer while stirring to remove all browned bits from bottom of the skillet (This is deglazeing the skillet). Let simmer 6-8 minutes until sauce is slightly thickened and reduced.
In a measuring cup, whisk together cream, mustard, horseradish, lemon juice, and oregano. Remove skillet from heat and whisk cream mixture into reduced sauce in skillet.
Return your pork chops to the skillet. Spoon that luscious sauce over the chops and serve. Add a little chopped parsley for color if you like!
- Pork should have an internal temp of 140-145° Fahrenheit when properly cooked.
- Setting your pork chops out about 20 minutes before you cook them makes for a better chop in the end. It helps them to cook more evenly.
- If you would like an alcohol substitute, try 1 C chicken broth and 1 Tbsp butter for similar flavor results!
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Skillet Pork Chops & Mustard Cream Sauce
- cast iron skillet
- 4 1.5 inch thick bone in pork chops
- salt & ground black pepper
- 2 Tbsp cooking oil
- 1 C white wine
- 1 tsp garlic
- 1/2 C heavy cream or half & half
- 1 Tbsp dijon mustard
- 1 tsp lemon juice
- 1/2 tsp prepared horseradish
- 1/2 tsp Italian seasoning
- Over medium high heat, heat 2 Tbsp cooking oil in a 12 inch cast iron skillet. As oil heats, swirl skillet at least once to make sure oil covers bottom of skillet.
- Generously salt and pepper both side of pork chops. Add to skillet. Cook 5-7 minutes on one side. Turn over and cook 5-7 minutes on other side to create a golden brown sear. Pork should have an internal temp of 140-145° Fahrenheit. Remove pork chops from skillet, cover and keep warm.
- Turn down heat. Carefully add garlic and white wine to skillet (there will be lots of steam and some spatter). Bring to a simmer while stirring to remove all browned bits from bottom of the skillet (deglaze the skillet). Let simmer 6-8 minutes until sauce is slightly thickened and reduced.
- In a measuring cup, whisk together cream, mustard, horseradish, lemon juice, and oregano. Remove skillet from heat and whisk cream mixture into reduced sauce in skillet.
- Return pork chops to skillet. Spoon sauce over chops and serve.
More Skillet Recipes You’ll Love
- Southern Zucchini Squash Casserole
- Perfect Skillet Steak Every Time
- Chicken & Wild Rice Skillet Casserole
- Skillet Roasted Lemon Asparagus
- Old Fashioned Buttermilk Blackberry Jam Cake
This was easy, quick and absolutely delicious!!
Hi, Katherine! Thank you so much! I am so glad you enjoyed it. That sauce is so easy, but really makes those pork chops feel speical!
We loved this recipe! Definitely use a cast iron skillet to get a good sear on the chops. We added a large sliced onion to brown with the chops. The sauce was wonderful. My husband prepared this on a Sunday afternoon. I introduced your recipes to him! Thanks, we will make this again.