Name: Fried Boneless Pork Chops With Creamy Mustard Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3/4 teaspoon salt (divided); 3/4 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; 3/4 cup low sodium chicken broth (divided); 1 small leek; 2/3 cup fresh cranberries (left whole or cut in half); 2 to 3 cloves garlic (minced); 1 tablespoon whole grain mustard; 1/2 tablespoon Dijon mustard; 2/3 cup heavy cream (whipping cream); 1 tablespoon fresh sage (or 1 teaspoon of dried sage)

Jump to Recipe Save Recipe

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!

Fried boneless pork chops and cream sauce in a skillet garnished with sage.

Dinner about 30 minutes?

Oh yeah!

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
Cranberries
Broth
Heavy Cream
Dijon and whole grain mustard
Sage

Four uncooked pork loin chops on a blue plate.

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.

Four boneless pork chops in a cast-iron skillet.

Leek cream sauce in a cast-iron skillet being stirred by a wooden spoon.

Close-up of a pork chop in cream sauce garnished 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.

Serving spoon scooping up a cooked pork chop from a cast-iron skillet.

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).

Fried pork chop with cream sauce on a black plate with a fork and sage.

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

Dawn | Girl Heart Food

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 under 30 minutes) along with leek, garlic, cranberries and a creamy mustard sauce. So comforting and delicious!

5 from 11 votes

Print Recipe Save Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Dish

Servings 4 servings

Ingredients

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

Instructions

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.

Keyword pork chop dinner, pork chops with cream sauce

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!