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30-Minute Pork Chops with Cream Sauce

A quick and delicious recipe for thick-cut pork chops enveloped in a rich cream sauce, perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces thick-cut pork chops (kotelett) Opt for bone-in for extra flavor.
  • 1 tbsp butter Use unsalted butter for the best flavor control.
  • 1 cup heavy cream Brands with a high butterfat content yield a creamier sauce.
  • 1 onion finely chopped Yellow onions work wonders, consider using vidalia for a bit of sweetness.
  • 1/2 cup chicken broth Use low-sodium broth to control the salt levels.
  • 1 tsp mustard Dijon mustard is recommended for robust flavor.
  • to taste Salt and pepper Always season generously.
  • 1 tbsp chopped parsley Fresh parsley brightens the dish and adds color.

Method
 

Preparation
  1. Generously sprinkle both sides of the pork chops with salt and pepper.
  2. In a large skillet, heat the butter over medium heat until melted and bubbly (about 1-2 minutes).
  3. Carefully place the pork chops in the skillet. Cook for about 4-5 minutes on each side, or until they are golden and cooked through (145°F internal temperature). Remove and set aside.
  4. Add the finely chopped onion to the remaining butter in the pan. Sauté for about 3-4 minutes until soft and translucent.
  5. Pour in the chicken broth and scrape up the lovely browned bits from the skillet.
  6. Reduce heat to low. Add the heavy cream and mustard, whisking until combined.
  7. Place the pork chops back into the pan and simmer for about 10 minutes, allowing the sauce to thicken.
  8. Sprinkle with fresh parsley just before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For meal prep, you can prepare the sauce ahead of time and refrigerate it.