Pork Chops with Creole Mustard Sauce- pork chops are seared in a skillet and then topped with an easy pan sauce with lots of mustard flavor and zip.

Pork Chops with Creole Mustard Sauce dished up on a plate.

Quick and Easy Weeknight Meal

This easy pork chop dinner can be on the table in only 20 minutes. Just sear the pork chops on both sides in a skillet and then make an easy sauce.

Zippy Mustard Sauce

The mustard pan sauce is made from shallots, chicken broth, Creole or Cajun seasoning, heavy cream and Creole or dijon mustard.

Pork Chops in a skillet.

What Is Creole Mustard?

Creole mustard is a spicy whole-grain mustard that is popular in New Orleans cooking. It has a good bit of tang. I use Zatarain’s Creole mustard. I also love it in this Chicken wtih Creole Mustard Cream Sauce recipe.

How To Serve Pork Chops With Creole Mustard Sauce

Goes great with Southern-Style Green Beans or Creamy Butter Beans and white rice.

Which Type of Pork Chop To Use?

I’ve used boneless pork chops for this recipe, but you can use bone-in pork chops. I actually think they have a little more flavor and stay juicier when the bone is in. I prefer pork chops that are on the thicker side. Thin pork chops cook so quickly and can sometimes be dry and chewy.

Two Pork Chops with Creole Mustard Sauce on a plate with fresh parsley in background.

Is This Dish Spicy?

The mustard and Creole seasoning add some heat. To make the sauce spicier, add a pinch of cayenne pepper.

Variations

Finely diced yellow or sweet onion can be used instead of shallot. Try adding some chopped fresh thyme or rosemary for extra flavor.

Pork Chops with Creole Mustard Sauce on a plate.

More Pork Chop Recipes To Try

Pork Chops with Creole Mustard Sauce

5 from 3 votes
Servings: 4
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Pork Chops with Creole Mustard Sauce- pork chops are seared in a skillet and then topped with an easy pan sauce with lots of mustard flavor and zip.
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon butter
  • 3 to 4 boneless pork chops
  • salt and pepper
  • 1/2 teaspoon paprika
  • 1 shallot,, finely diced
  • 2/3 cup low- sodium chicken broth
  • 1 teaspoon Creole or Cajun seasoning
  • 1/2 cup heavy cream
  • 2 tablespoons Creole or dijon mustard
  • 1 tablespoon chopped fresh parlsey

Instructions 

  • Heat butter and oil over medium-high heat in a skillet. Season pork chops with salt, pepper, and paprika and add them to the skillet.
    Cook for about 4 minutes per side.
  • Remove pork chops from skillet. If needed, add a little more oil to the skillet.
    Add shallot and cook over medium heat until softened.
  • Add chicken broth and Creole seasoning. Simmer until the chicken broth is reduced by almost half.
  • Add cream and mustard and mix in. Bring to a gentle simmer.
  • Return pork chops to skillet and continue to cook until pork is cooked through and sauce is thickened some.
  • Check for seasoning and add salt and pepper to taste.
    Sprinkle with parlsey.

Notes

You can use either boneless or bone-in pork chops. Look for thicker cut pork chops. Thin pork chops tend to cook too quickly and dry out.
You can substitute 1/3 cup of finely diced onion for the shallot.

Nutrition

Calories: 376kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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3 Comments

  1. Mike Westhoff says:

    Delicious

    Reply
  2. Helen says:

    This was delicious, especially the sauce, which I doubled, to get what I felt would be the right amount for finishing off the pork chops and for sauce on our mashed potatoes. Definitely one I’ll be making again

    Reply
  3. Sybil Hollis says:

    This sauce was to die for! I doubled everything in the sauce and everyone loved it. You are right about thicker chops. Mine were a little dry, but I just soaked it in sauce! Do not hesitate to try this recipe. I have been asked by the family to try chicken next time!

    Reply