Pan-Seared Pork Chops with Creamy Mustard Potatoes
Ingredients
- 4pork chops (bone-in, 1 inch thick)
- 1 poundyellow potato
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 tablespoonDijon mustard
- 2 tablespoonolive oil
- 1 tablespoonbutter
- ·kosher salt
- ·black pepper
- 2 sprigsfresh thyme
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 pound yellow potatoes into 1-inch chunks (no need to peel).
Method
- 01
Pat pork chops dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add pork chops and sear for 4–5 minutes per side until golden brown and cooked through (internal temperature 145°F). Transfer to a plate.
- 03
In the same skillet, melt butter over medium heat. Add diced onion and cook for 3 minutes, stirring, until softened. Add minced garlic and cook 1 minute more until fragrant.
- 04
Add potatoes, chicken broth, and thyme sprigs. Bring to a simmer, then reduce heat to medium and cook uncovered for 12–15 minutes, stirring occasionally, until potatoes are tender and liquid reduces slightly.
- 05
Stir in Dijon mustard and heavy cream. Simmer for 2 minutes until sauce thickens and coats the potatoes. Taste and adjust seasoning.
- 06
Return pork chops to the skillet and nestle them into the potatoes. Warm through for 1 minute, then serve family-style directly from the pan or plated with sauce spooned over.
If you don't have thyme, skip it or use 1/2 teaspoon dried thyme. Leftovers reheat beautifully; store covered in the refrigerator for up to 3 days.