Looking for an easy pork chop recipe that’s pretty enough for entertaining and easy enough for weekday dinner? These fried boneless pork chops are prepared in one pan (in about 30 minutes) along with leek, garlic, cranberries and a creamy mustard sauce. So comforting and delicious!
Dinner about 30 minutes?
With all the hustle and bustle of the season, everyone needs a quick meal that’s satisfying and only takes a hot minute to whip up.
This easy pork chop recipe is the answer.
And these aren’t no basic pork chops with onions.
They’re fancied up with tart cranberries, leeks and a delicious creamy mustard sauce.
Ingredients for Boneless Fried Pork Chops
- Boneless pork chops
- Olive oil
- Salt and pepper
- Aromatics, like leek and garlic
- Heavy Cream
- Dijon and whole grain mustard
How To Make This Recipe
Full details in recipe card below, but here are the basics:
- Season pork loin chops on both sides with salt and pepper. Heat olive oil in a skillet and cook the pork chops on both sides. Once cooked, remove the pork chops from the skillet and allow them to rest.
- Deglaze with a little broth to get any brown bits stuck on the bottom of the skillet (there is so much flavour in those bits).
- Add leeks, garlic, cranberries, salt, pepper and a little more broth and cook until softened.
- Stir in both whole grain and Dijon mustard, then add broth and cream. Simmer just a few minutes until thickened slightly.
- Add the pork chops back to the skillet and tuck them in the creamy sauce, spooning some over top. Garnish with sage.
Herbs That Go Well With Pork
Don’t have sage or prefer not to use? Try rosemary, thyme or savoury instead.
And, if you only have dried herbs on hand, don’t sweat it! Just use one-third the amount of dried herbs for the amount of fresh herbs.
Tips for Making This Recipe
- Don’t have leek on hand? Try shallot or yellow or white onion instead.
- If you want things more saucy, consider using less onion.
- The cranberries were cut in half, but you could leave whole if you wish (or use a combo of both).
Sides To Serve With Pork Chops
Serve alongside any of these delicious vegetable sides to make a nice-n-hearty meal:
If you make this fried boneless pork chop recipe, be sure to leave a comment below!
Fried Boneless Pork Chops With Creamy Mustard Sauce
- ¾ teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1.5 pounds boneless pork loin chops, 4 chops (about 5 to 6 ounces each)
- 1.5 tablespoons olive oil
- ¾ cup low sodium chicken broth, divided
- 1 small leek, cut in half lengthwise and sliced thinly into half moons (white, light green and tender darker green parts only, not the tougher dark green part), about 1.5 to 2 cups. Rinse well and drain before using as leek can contain debris/dirt between the layers. Alternatively, use white or yellow onion.
- ⅔ cup fresh cranberries, left whole or cut in half
- 2 to 3 cloves garlic, minced
- 1 tablespoon whole grain mustard
- ½ tablespoon Dijon mustard
- ⅔ cup heavy cream (whipping cream)
- 1 tablespoon fresh sage, or 1 teaspoon of dried sage
- Use ½ teaspoon each of salt and black pepper and season pork chops on both sides.
- Heat olive oil in a 12-inch cast-iron skillet over medium heat.
- Place the pork chops in the skillet and cook for 3 to 5 minutes on one side. Flip the pork chops and continue to cook them on the other side for another 3 to 5 minutes or until fully cooked through.Note: Cook time could vary depending on the thickness of your pork chops. Check on at the 6 minute cook time mark.
- Once pork chops are cooked, remove from the skillet and place onto a plate to rest.
- Meanwhile, add 2 tablespoons of chicken broth to the skillet to deglaze and scrape up any brown bits. Don't discard those.
- Add leeks, cranberries, garlic, 2 tablespoons of chicken broth and remaining ¼ teaspoon each of salt and black pepper. Cook, stirring occasionally, for 5 minutes or until leek has softened.Note: If you want things more saucy, use half a leek instead of a full one.
- Stir in whole grain mustard and Dijon mustard.
- Pour in remaining ½ cup (or 8 tablespoons) of chicken broth and heavy cream. Bring to a simmer and cook for 3 to 4 minutes or until it's thickened to your desired consistency.
- Return the cooked pork chops back to the skillet with the sauce, spooning some of the sauce over the pork chops. Garnish with fresh sage, if desired. Great served with mashed potatoes (or serve with your favourite side). Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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