Pan-Seared Pork Chops

Ingredients

• 5thin bone-in pork chops
• 1 largecourgette, sliced
• 1 largeyellow squash, sliced
• 1/2white onion, diced
• 120 ml (1/2 cup)chicken bone broth
• 240 ml (1 cup)double cream
• 30 ml (2 tbsp)Dijon mustard
• 2.5 ml (1/2 tsp)oregano
• 15 ml (1 tbsp), plus 15 ml (1 tbsp)olive oil
• to tastesalt and pepper

Instructions

1. 1

   Heat the oil

   Heat 15 ml (1 tbsp) of the olive oil in a large frying pan over a medium-high heat.

2. 2

   Cook the vegetables

   Add the sliced courgette and squash. Fry for 5–7 minutes, until beginning to soften but still with some bite. Transfer to a plate and cover to keep warm.

3. 3

   Add the pork

   Pour the remaining olive oil into the pan, then add the pork chops.

4. 4

   Season and sear

   Season the chops with salt and pepper. Cook until browned on both sides and the centre reaches about 63°C (145°F).

5. 5

   Keep the chops warm

   Remove the pork chops from the pan and cover to keep warm.

6. 6

   Cook the onion

   Pour off any excess fat from the pan, then add the diced onion.

7. 7

   Soften the onion

   Cook for a few minutes, until the onion begins to soften.

8. 8

   Deglaze the pan

   Stir in the chicken bone broth, scraping the bottom of the pan to loosen the browned bits.

9. 9

   Make the sauce

   Add the double cream, Dijon mustard and oregano, and stir well to combine.

10. 10

    Thicken the sauce

    Reduce the heat to medium or medium-low. Cook, stirring very frequently, until the sauce thickens slightly; season with salt and pepper to taste.

11. 11

    Bring it together

    Stir the cooked vegetables and pork chops back into the pan, then serve.

What are pan-seared pork chops?

Pan-seared pork chops are browned in a hot pan and finished with a simple sauce or served alongside one. This American-style version pairs the chops with summer squash and a creamy mustard sauce.

Cooking the vegetables and sauce in the pork pan lets the meal come together in one skillet. Dijon adds tang to the cream, while the courgette and squash bring a softer, fresher contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 408 calories, 33g protein, 5g carbs, 28g fat.

The pork chops provide most of the protein, while the cream and olive oil contribute much of the fat. The small amount of carbohydrate comes mainly from the vegetables, onion and cream. For a balanced plate, serve with an extra portion of non-starchy vegetables or a modest helping of potatoes or rice.

Choosing the ingredients

Pork chops: Thin, bone-in chops are specified here, so keep a close eye on them as they cook; their thickness affects how quickly they reach the target temperature.

Squash: Slice the courgette and yellow squash to a similar thickness so they cook at roughly the same rate. The recipe removes them while they still have some bite.

Mustard and cream: Dijon gives the sauce its sharp, savoury edge, while the cream rounds it out. Stir both into the broth so they combine evenly.

Sauté the vegetables first

Cook the courgette and squash for 5–7 minutes over medium-high heat, then take them out of the pan. They should be starting to turn tender but not fully soft, since they go back into the pan at the end.

Covering the vegetables while the pork cooks helps keep them warm. Avoid leaving them in the hot pan, where they could continue softening.

Check the pork carefully

Brown the chops on both sides and check the centre with a food thermometer. The method gives a target of about 63°C (145°F); thin chops can reach it quickly, so begin checking as they cook.

Once cooked, lift them out and cover to keep warm while you make the sauce. This leaves the pan available for the onion and broth.

Build a smooth pan sauce

Onion first: Cook it for a few minutes until it begins to soften. Pour off excess grease beforehand, as the method directs.

Broth next: Stir in the bone broth and scrape the pan to loosen the browned residue left by the pork. This helps carry the pan’s savoury flavour into the sauce.

Cream last: Add the cream, Dijon and oregano, then lower the heat and stir very frequently until the sauce thickens a little. It is ready when it lightly coats the ingredients rather than becoming very thick.

Timing and serving

The listed total time is 40 minutes, including the vegetable preparation and cooking. Keep the vegetables and pork covered while the sauce is made so everything can be served warm.

Serve the chops with the sauce and squash from the pan. Bread, potatoes or rice can make the meal more substantial and provide something to catch the extra sauce.

Recipe notes & tips

• Slice the courgette and yellow squash evenly so they soften at a similar pace.
• Have the broth, cream, mustard and oregano ready before you start the sauce.
• Use a thermometer to check the centre of the chops rather than relying only on browning.
• Scrape the pan well when adding the broth to lift the browned bits into the sauce.
• Stir the sauce frequently over medium or medium-low heat as it thickens.

Variations

• Add garlic: Stir minced garlic into the softened onion before adding the broth.
• Use fresh herbs: Replace the oregano with chopped fresh herbs stirred into the sauce.
• Add mushrooms: Sauté sliced mushrooms with the onion for an earthier sauce.
• Make it sharper: Stir in a little extra Dijon mustard to increase the tang.
• Serve with potatoes: Add boiled or roasted potatoes alongside for a heartier meal.

Common mistakes to avoid

• Overcooking the squash: Remove it while it still has some bite, as it returns to the pan later.
• Guessing the pork doneness: Check the centre with a thermometer and use the recipe’s 63°C (145°F) target.
• Crowding the pan: If the chops do not fit comfortably, cook them in batches so they can brown.
• Skipping the pan scrape: Scrape the bottom after adding broth to loosen the browned bits.
• Boiling the cream sauce hard: Keep the heat at medium or medium-low and stir frequently as it thickens.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently in a pan until hot throughout; add a small splash of broth if the sauce has thickened too much.

Frequently asked questions