These Creamy Honey Mustard Pork Chops make a great midweek meal. Ready in under 20 minutes and all cooked in one skillet, this easy low carb dinner is one for the whole family. The pork is seared until golden then a creamy sauce, packed with the flavors of honey and mustard, is made right in the same pan. The addition of heavy cream and milk give you a deliciously smooth and creamy sauce.
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4thick cut pork chops- see note 1
salt to season
2tablespoonwholegrain mustard- see note 2
1tablespoonDijon mustard - see note 2
salt and pepper to season
1teaspooncornstarch mixed with 1 tablespoon cold water(corn flour)
Chopped parsley- for garnish
Place a large nonstick skillet/frypan over medium high heat.
Whilst the pan is heating up pat the pork chops dry and then season them generously with salt on both sides.
Add the oil to the pan and cook the pork chops for 2 minutes on each side.
Add the butter to the pan and cook for a further minute.
Reduce the heat under the pan to low and then remove the pork chops to a plate, leaving the butter and oil in the pan. Tent the plate with foil.
Add the honey and mustard to the pan, then slowly stir in the cream and milk. Season with a little salt and pepper then bring to a simmer, stirring occasionally until the sauce has combined.
Pour the cornstarch mixture into the centre of the skillet and stir constant until the sauce thickens.
Add the pork (and any collected juices) back to the pan and simmer for a further minute until the pork has cooked through.
Serve garnished with a little chopped parsley
Depending on whether you want a bone or not, my choices would be a loin chop or a boneless chop. The rib chop does have plenty of flavor but when I am serving the kids I want it to be easy to eat and super tender so I will go with the boneless chop.
Using both dijon and wholegrain mustard adds flavor and texture. But you can use one type of mustard if that is all you have.