You won’t believe how simple it is to serve juicy, tender bone-in pork chops straight from the skillet. Fast enough for a weeknight yet elegant enough for guests, these Skillet Pork Chops get a beautiful golden sear and finish in a creamy, five-ingredient mustard sauce. In just 15–20 minutes you can have one of the best pork chop dinners around.
What You Need To Make Skillet Pork Chops & Mustard Cream Sauce
- 1.5-inch thick bone-in pork chops (4 pieces)
- White wine (or substitute: chicken broth + butter, see tips)
- Heavy cream or half & half
- Dijon mustard
- Prepared horseradish
- Lemon juice
- Oregano or Italian seasoning
- Cooking oil (olive or canola)
- Salt, pepper, minced garlic
- 12-inch cast iron skillet
Pork chops are a comforting, satisfying option that work well for family dinners and special meals alike. Choosing thick, bone-in chops adds flavor, helps retain moisture while cooking, and lowers the risk of overcooking. A good sear gives a steak-like crust and locks in juices — the result is tender meat with rich flavor.
Why Choose Thick, Bone-In Pork Chops?
- The bone adds depth of flavor that boneless cuts often lack.
- Bone-in chops cook a little more slowly, helping the meat stay juicy.
- Thicker cuts reduce the chance of drying out compared with thin chops.
- For tender results, opt for thick, bone-in chops whenever possible.
If comfort food is on the menu, a sauce is essential. This simple skillet sauce starts by deglazing the pan with white wine and garlic to release the flavorful browned bits left after searing the chops. Whisk in Dijon, lemon, cream, and a touch of horseradish for a bright, creamy mustard sauce that complements the pork perfectly. It’s quick to make and finishes the dish with cozy, satisfying flavor.
How To Make The Best Skillet Pork Chops
- Heat 2 tablespoons cooking oil in a 12-inch cast iron skillet over medium-high heat. Swirl the oil to coat the pan.
- Season both sides of the pork chops generously with salt and pepper. Add to the hot skillet and cook 5–7 minutes on the first side, then turn and cook another 5–7 minutes until a golden-brown crust forms. Pork should reach an internal temperature of 140–145°F. Remove chops and keep loosely covered to stay warm.
- Turn heat down to medium-low. Carefully add minced garlic and 1 cup white wine to the skillet (expect steam and some spatter). Stir and scrape to release the browned bits from the pan (this is deglazing). Simmer 6–8 minutes until the wine reduces and the liquid thickens slightly.
- Whisk together 1/2 cup cream (or half & half), 1 tablespoon Dijon mustard, 1/2 teaspoon prepared horseradish, 1 teaspoon lemon juice, and 1/2 teaspoon oregano in a measuring cup. Remove the skillet from heat and whisk the cream mixture into the reduced wine sauce.
- Return the pork chops to the skillet, spoon the sauce over them, and serve. Garnish with chopped parsley if desired.
Recipe Tips
- Cook pork to an internal temperature of 140–145°F for juicy, safe results. Let rest a few minutes before serving.
- Bring pork chops to room temperature about 20 minutes before cooking so they cook more evenly.
- To avoid alcohol, substitute 1 cup chicken broth plus 1 tablespoon butter for the white wine. The sauce will still be flavorful and rich.
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Skillet Pork Chops & Mustard Cream Sauce
Equipment
- 12-inch cast iron skillet
Ingredients
- 4 bone-in pork chops, 1.5 inches thick
- Salt & ground black pepper
- 2 tablespoons cooking oil
- 1 cup white wine (or substitute)
- 1 teaspoon minced garlic
- 1/2 cup heavy cream or half & half
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon Italian seasoning or oregano
Instructions
- Heat 2 tablespoons oil in a 12-inch cast iron skillet over medium-high heat. Swirl to coat the pan.
- Season pork chops generously with salt and pepper. Add chops to the skillet and cook 5–7 minutes on the first side. Flip and cook another 5–7 minutes until golden and the internal temperature reaches 140–145°F. Remove and keep warm.
- Reduce heat to medium-low. Carefully add garlic and white wine, stirring and scraping the pan to release browned bits. Simmer 6–8 minutes until slightly reduced.
- Whisk cream, Dijon, horseradish, lemon juice, and oregano together. Remove the skillet from heat and whisk this mixture into the reduced wine sauce.
- Return the chops to the skillet, spoon sauce over them, and serve. Garnish with chopped parsley if desired.
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
