These pan-seared pork chops are finished with a creamy whole-grain Dijon mustard and rosemary sauce for an easy French dinner that comes together in about 20 minutes.
Mustard and pork are one of my favorite combinations. If you enjoy the pairing as I do, my pork tenderloin with creamy Dijon mustard sauce uses the same classic flavors in a slow-roasted preparation. Here, I keep things quicker by searing the pork in a skillet and using the flavorful browned bits left in the pan to build the sauce.
This is the perfect dinner for a school night as it is quick to prepare and very delicious, if I may say so myself. Most of all, it brings a French touch to your family dinner.
Recipe Summary: Pan-Seared Pork Chops with Mustard and Rosemary Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Cook Method: Pan-Seared on the stovetop, with the oven used to keep the pork chops warm.
- Flavor & Texture: Golden and crispy on the outside, juicy and tender inside, with a rich, creamy mustard-rosemary sauce.
- Difficulty: Easy.
- Why this Recipe? Quick, elegant, and full of flavor, with tender pork and a creamy mustard-rosemary sauce ready in about 20 minutes.
In this Article
- Recipe Summary: Pan-Seared Pork Chops with Mustard and Rosemary Sauce
- Rosemary, Tarragon, and Other Herbs for Pork
- A Note From Giangi
- Key Ingredients
- Variations and Substitutions
- How to make Pan-Seared Pork Chops with Mustard and Rosemary Sauce
- Giangi’s Tips on cooking with alcohol
- Giangi’s Pro Tips
- What to serve with your Pork Chops and Mustard Sauce
- Storing and Reheating
- Pan-Seared Pork Chops with Mustard FAQs
- What To Enjoy With This Pork Dish
- Pan-Seared Pork Chops with Mustard and Rosemary Sauce
Rosemary, Tarragon, and Other Herbs for Pork
Rosemary has enough flavor to stand up to both pork and Dijon mustard without overwhelming the cream sauce. Tarragon is an excellent alternative if you want a more distinctly French flavor.
If rosemary is what brought you to this recipe, you may also enjoy my pan-roasted pork tenderloin with rosemary and garlic, which uses rosemary butter to flavor the pork as it finishes in the oven.
A Note From Giangi
Key Ingredients
This recipe relies on only a handful of ingredients, so the quality of those ingredients makes a noticeable difference.
Bone-in Pork Chops: They should all be the same size for even cooking. If they have a fat band, please score it with a knife to prevent the chop from curling up under the heat and forming a pocket of uncooked meat.
Olive oil is used to sear the pork chops.
Heavy cream: Creates the rich, silky base for the mustard sauce and balances the tanginess of the Dijon mustard.
Dry white wine: always select and use the wine that you will drink at your dinner table. Do not use “wine for cooking” as it is made from low-quality wine and can ruin the taste of your food. At times, they contain salt and are chemically preserved.
Whole-grain Dijon mustard delivers a satisfying texture and a bold, tangy zest that elevates any flavor that it is combined with.
Fresh rosemary gives that amazing aroma to your sauce. The natural oils from the rosemary are released when in contact with the heat source and with the cream.
Variations and Substitutions
- Tarragon is a great replacement for the rosemary.
- For an alcohol-free version, replace the white wine with chicken broth. Water can also be used, although the sauce will have a lighter flavor.
- Bone-in pork chops can be substituted with boneless chops. Keep a close eye on the cooking time, as boneless chops cook faster and can become dry if overcooked.
How to make Pan-Seared Pork Chops with Mustard and Rosemary Sauce
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
Step 1: Preheat the oven to 275 F
Step 2: Warm the olive oil in a skillet over medium heat. Season the chops generously and fry for 4 to 5 minutes per side until golden brown.
Step 3: Remove the bone-in pork chops from the skillet and keep them warm in the oven. No need to cover them.
Step 4: Gently add the wine to the center of the skillet and deglaze. For another variation on the same technique, my pork chops with beer and mustard gravy build the sauce from the browned bits left behind after searing the chops.
Step 5: Bring to a simmer over low heat and stir in the cream and mustard. Add the rosemary and season with salt and pepper.
Step 6: Remove the pork chops from the oven and place them on individual plates. Add any juices to the mustard sauce, stir well.
Step 7: Pour sauce over pork chops and serve immediately.
Giangi’s Tips on cooking with alcohol
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
- Placing the alcohol in the middle of the pan is the safest way of doing it.
- Of course, always keep your eyes on the skillet.
- Also, keep all loose clothing away from the heat source.
When returning to the stove, start with a low flame and increase it. Gently swirl it around and add the cream or butter as per the recipe description.
Giangi’s Pro Tips
- Bring the pork to room temperature before cooking and pat them dry before searing them.
- Do not overcrowd the skillet for even cooking.
- If your chops have a fat band around them, please score them with a knife to prevent the chop from curling up under the heat and forming a pocket of uncooked meat.
- The pork chops are done when the thickest part reaches an internal temperature of 145°F. Let them rest for at least three minutes before serving.
- Use an instant-read thermometer: Check the thickest part of the pork chop without touching the bone. The chops are ready at 145°F.
- Keep all the drippings in the skillet to make a rich flavor sauce.
- Add the accumulated pork juices back into the sauce
What to serve with your Pork Chops and Mustard Sauce
Because the mustard rosemary sauce is rich, creamy, and savory, I like to serve these pork chops with sides that soak up every last drop. Crispy roasted rosemary potatoes are a natural pairing, echoing the rosemary in the pork while adding a golden, crisp contrast to the creamy sauce.
For something softer and more comforting, creamy buttermilk mashed potatoes are perfect beneath the pork chops. They make an ideal base for catching plenty of that flavorful mustard sauce.
To round out the meal, add easy roasted Parmesan asparagus. It comes together in about 15 minutes and brings a fresh, crisp element to the plate that balances the richness of the pork and sauce.
Storing and Reheating
Store: Store any leftovers in an airtight container in the refrigerator for up to two days.
Reheat: Place your leftovers in an oven-proof container, add a tablespoon of heavy cream to the remaining sauce, cover, and warm up in the oven for about 10 minutes or until warm at 325 F.
Pan-Seared Pork Chops with Mustard FAQs
Can I use boneless pork chops instead of bone-in pork chops?
Yes, as they will work well with this recipe. They usually cook faster than bone-in, so I will cook them a couple of minutes less to prevent them from drying out. The pork chops are done when the thickest part reaches an internal temperature of 145°F. Let them rest for at least three minutes before serving.
What type of mustard is best for pork chops with mustard sauce?
Whole-grain Dijon mustard is ideal because it adds tangy flavor and texture without overpowering the pork. Regular Dijon mustard can also be used if you prefer a smoother, creamier mustard sauce.
What should I serve with pork chops with mustard and rosemary sauce?
These pork chops pair beautifully with creamy mashed potatoes, roasted rosemary potatoes, asparagus, green beans, or a simple French green salad. Potatoes are especially delicious because they soak up the creamy mustard and rosemary sauce.
What To Enjoy With This Pork Dish
If you tried this Pan Seared Pork Chops with Mustard and Rosemary Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Pan-Seared Pork Chops with Mustard and Rosemary Sauce
Ingredients
- 4 bone-in pork chops, 6 ounces each
- 2 tablespoons olive oil
- ⅓ cup heavy cream
- 1 teaspoon whole grain Dijon mustard
- 2 springs of fresh rosemary
- 4 tablespoons dry white wine
- salt and black pepper
Instructions
- Heat oven at 275°.
- Warm the olive oil in a skillet over medium heat. Season with salt and pepper, and add the pork chops and fry for 4 to 5 minutes on each side, until golden brown.4 bone-in pork chops
- Remove the pork chops from the pan and keep them warm in the oven. No need to cover them.
- Add the white wine to the skillet and deglaze. Bring to a simmer over low heat and slowly stir in the cream and mustard. Add the rosemary and season with salt and pepper.
- Remove the pork chops from the oven and place on plates. Add any juices to the sauce and stir well.
- Pour sauce over pork chops and serve immediately.
Equipment
Notes
- Bring the pork to room temperature before cooking, and pat it dry before searing it.
- Do not overcrowd the skillet for even cooking.
- If your chops have a fat band around them, please score them with a knife to prevent the chop from curling up under the heat and forming a pocket of uncooked meat.
- The pork chops are done when the thickest part reaches an internal temperature of 145°F. Let them rest for at least three minutes before serving.
- Do not use “wine for cooking” as it is made from low-quality wine and can ruin the taste of your food. At times, they contain salt and are chemically preserved.
- Keep all the drippings in the skillet to make a rich flavor sauce.
- Add the accumulated pork juices back into the sauce
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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Giangi Townsend
I love pork chops, and this recipe is one for the books. Perfectly seared pork chops, tender on the inside, and a gentle cream that binds them all together. The perfect middle-of-the-week dinner recipe.