Pan-fried pork chops are always a yummy, quick, and healthy option for a weeknight dinner. They’re great with very little seasoning, but absolutely delicious with a mustard sauce on top. The best news is that the mustard sauce takes very little effort, and only minutes, to prepare.
I like to cut my pork chops thin when I make them with a mustard sauce so that they can soak up all of the deliciousness in every nook and cranny. Mustard sauce is creamy and decadent, but is much lighter in fat and calories than a cream-based sauce. Serve with a side of steamed vegetables for a healthy dinner, or make some mashed potatoes and extra sauce, for a slightly naughtier option. The mustard sauce makes a delicious gravy-like topping, so a fresh baguette would be another excellent sauce-soaking up option. Whatever side you choose, you’ll definitely enjoy these pork chops.
4 boneless pork chops, thinly sliced
2 Tbsp. butter
2 shallots, sliced
¾ c. chicken broth
2 Tbsp. Dijon mustard
½ c. sour cream
1 Tbsp. fresh parsley, chopped
1 tsp. paprika
Salt and pepper to taste
Season both sides of the pork chops with salt and pepper.
Melt 1 Tbsp. of butter in a large skillet over medium heat. Add the pork chops and cook for about 5-6 minutes per side, until cooked though and lightly browned. Remove the pork chops from the heat and set aside.
In the same skillet, heat 1 Tbsp. of butter until melted. Add the shallots and cook for 2-3 minutes. Add the chicken broth, mustard, paprika, and sour cream. Cook until the sauce is warmed through. Add the parsley and stir. Add the pork chops back into the skillet and heat through. Top with additional parsley, if desired, and enjoy immediately.