Save to Pinterest There's something almost meditative about the moment when a pork chop hits a hot skillet and the kitchen fills with that unmistakable sizzle. I discovered this recipe on a Tuesday night when my refrigerator held little more than pork chops, Brussels sprouts, and a jar of Dijon mustard I'd been meaning to use. What emerged was so quietly elegant that I've made it dozens of times since, each batch somehow tasting like coming home.
I made this for my sister last spring when she was going through a rough patch, and watching her fork through those tangy, buttery pork chops seemed to settle something in her. She didn't say much, just asked for the recipe with a small smile, and that's when I knew this wasn't just dinner—it was the kind of food that matters.
Ingredients
- Boneless pork chops (1-inch thick): Thickness matters here because thin chops dry out before the sauce even comes together, while these beauties stay juicy through the sear and sauce.
- Sea salt and black pepper: Don't skimp on seasoning the chops directly; it's your only chance to season them before they hit the pan.
- Olive oil and unsalted butter: The combination gives you enough heat to sear without burning, plus that butter flavor in the pan sets the stage for everything that follows.
- Heavy cream: Full fat is essential here; lighter creams curdle when they meet the acidic mustard.
- Dijon and whole grain mustard: The Dijon brings tang and sophistication, while whole grain adds little bursts of texture if you choose to use it.
- Garlic and fresh thyme: Just enough to remind you this is French-inspired without overwhelming the mustard, which is the real star.
- Chicken broth: Low sodium is your friend so the sauce doesn't end up oversalted.
- Brussels sprouts: Cut them flat-side down on the pan so they caramelize deeply; this creates those crispy edges that make them addictive.
Instructions
- Start Your Brussels Sprouts:
- Preheat your oven to 425°F and get those halved Brussels sprouts tossed with oil, salt, and pepper. Spread them cut-side down on the baking sheet and let them roast for 25 to 30 minutes while you work the stovetop magic.
- Prep Your Pork:
- Pat the chops completely dry with paper towels—this is what gives you that golden crust instead of a pale, steamed surface. Season generously with salt and pepper on both sides.
- Sear the Chops:
- Get your skillet hot with olive oil and butter, then lay in those pork chops and don't move them for 3 to 4 minutes on the first side. Flip once and cook another 3 to 4 minutes until golden and cooked to 145°F internally.
- Build the Sauce Base:
- Remove the chops to a plate, lower your heat to medium, and add minced garlic and thyme to the same skillet. Let it get fragrant for just 30 seconds, then pour in your chicken broth and scrape up all those browned bits with a wooden spoon.
- Create the Creamy Magic:
- After simmering the broth for 2 minutes, stir in your heavy cream and mustards slowly so they incorporate smoothly. Simmer for 2 to 3 minutes until it thickens slightly and becomes silky.
- Bring It All Together:
- Return the pork chops and any accumulated juices back to the skillet, spoon that golden sauce over top, and let everything simmer together for 2 more minutes. This allows the flavors to marry and the chops to warm through.
- Plate and Serve:
- Arrange each chop on a plate, spoon that mustard cream sauce generously over top, scatter with fresh parsley, and nestle those crispy roasted Brussels sprouts alongside.
Save to Pinterest There's a moment between the sizzle fading and the first bite when the whole kitchen seems to pause. That's when you know you've made something worth making, something that transforms an ordinary evening into something warmer.
The Secret to Crispy Brussels Sprouts
The trick isn't complicated but it changes everything: don't crowd your baking sheet and don't stir them obsessively. I used to shake the pan constantly, thinking that would help them crisp, but all it did was prevent one flat side from ever really caramelizing. Now I shake halfway through, and the difference is remarkable—those cut sides turn deeply golden and almost nutty.
Why This Sauce Never Breaks
Most cream sauces intimidate people because they feel temperamental, but this one is forgiving if you follow one simple rule: keep your temperature moderate and your additions slow. The mustard's acidity could theoretically break the cream, but when you temper it in a warm pan and add the cream carefully, they blend into something creamy and stable.
Variations That Work Beautifully
This recipe has a solid foundation, which means you can play with it without ruining the whole thing. Add a splash of dry white wine after sautéing the garlic for something lighter and more elegant, or squeeze fresh lemon into the finished sauce if you want brightness that cuts through the richness.
- Swap the pork chops for chicken breasts if that's what you have, just watch your cooking time since they vary in thickness.
- A touch of apple cider vinegar in place of some mustard brings a different kind of tang that's equally delicious.
- Fresh tarragon instead of thyme makes it feel like a French bistro dish, and parsley becomes even more important as a garnish.
Save to Pinterest This meal has become my answer to the question I ask myself most nights: what do I actually want to eat? It's the kind of cooking that tastes like care without demanding hours in the kitchen.
Recipe Questions & Answers
- → How do I ensure pork chops stay juicy when cooking?
Pat pork chops dry and sear them over medium-high heat for a few minutes each side. Avoid overcooking to maintain juiciness.
- → Can I substitute the heavy cream for a lighter option?
For a lighter touch, use half-and-half or coconut milk, though this will slightly change the sauce's texture and flavor.
- → What’s the best way to roast Brussels sprouts evenly?
Trim and halve them, toss with oil and seasoning, and spread in a single layer cut side down before roasting at high heat.
- → Is it possible to make the sauce ahead of time?
Yes, prepare the sauce separately and gently reheat before pouring over the pork chops to preserve its creaminess.
- → How can I add more brightness to this dish?
A squeeze of fresh lemon juice added to the sauce or served alongside adds a refreshing zing.