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 whipping cream (35% milk fat) (or heavy cream); 1 tablespoon fresh sage (or 1 teaspoon of dried sage)

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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
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!