Pan-Seared Pork Chops

These perfectly cooked, super juicy, and flavorful pan seared pork chops will have your family begging for more. The classic mustard cream sauce gives the pork chops a tangy and creamy twist, making it a delightful, memorable meal. It's easy to prepare and can be ready in under an hour!

📝 Ingredients

• 5 Thin pork chops (bone-in)
• 1 large zucchini (sliced)
• 1 large yellow squash (sliced)
• 1/2 white onion (diced)
• 1/2 cup chicken bone broth
• 1 cup heavy whipping cream
• 2 tbsp Dijon mustard
• 1/2 tsp oregano
• 2 tbsp olive oil
• salt and pepper to taste

👨‍🍳 Instructions

1. 1Heat 1 tbsp of the olive oil in a large skillet over medium high heat.
2. 2Add the sliced zucchini and squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and cover to keep warm.
3. 3Add the remaining olive oil to the skillet, and place the pork chops into the heated skillet.
4. 4Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the center reaches an internal temperature of around 145 degrees F.
5. 5Remove the pork chops from the skillet and cover to keep warm.
6. 6Pour off any extra grease from the skillet, and add in the diced onion.
7. 7Cook for a few minutes until the onion begins to become tender.
8. 8Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.
9. 9Add in the heavy cream, mustard and oregano, stirring well to combine.
10. 10Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit, stirring very frequently. Add salt and pepper to taste.
11. 11Mix back in the sauteed vegetables and the pork chops, and serve.