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One-Pan Pork Chops with Mustard-Broth

Prep 10 min Cook 20 min Difficulty 1/5

Quick 1-pan pork chops with Dijon-broth and butter finish. Ready in about 30 minutes for two servings.

Why this recipe works

This one-pan baked pork chops recipe yields a simple, weeknight-friendly dinner for two. It pairs seared chops with a tangy Dijon-mustard broth and a glossy finish from butter. Suitable for beginners or anyone looking for a compact, low-fuss meal.

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Key takeaways

One-pan dinner that’s quick to prep
Balanced sauce with Dijon mustard and butter
Free of extra fluff, easy to adapt

Recipe guide

This one-pan baked pork chops recipe yields a simple, weeknight-friendly dinner for two. It pairs seared chops with a tangy Dijon-mustard broth and a glossy finish from butter. Suitable for beginners or anyone looking for a compact, low-fuss meal.

A fast, flavorful pork dinner you can make in one pan.

  • One-pan dinner that’s quick to prep
  • Balanced sauce with Dijon mustard and butter
  • Free of extra fluff, easy to adapt

Overview

A quick, 1-pan pork chop dish with a Dijon-broth sauce. Start with a sear, deglaze, finish in the oven, then finish the sauce with butter.

In the kitchen

Pat chops dry and rub with oil, salt, pepper, and smoked paprika. Sear 2–3 minutes per side, then deglaze with chicken broth, whisk in Dijon, return chops, bake 10–12 minutes, rest, and whisk in butter.

Serving tips

Spoon extra sauce over each chop and garnish with rosemary. The dish pairs well with steamed greens or a simple starch like mashed potatoes.

Ingredients

  • 2 pieces 6-8oz bone-in pork chops
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic minced
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unsalted butter
  • 1 sprig fresh rosemary

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat pork chops dry and rub with olive oil, salt, pepper, and smoked paprika.
  3. Heat an ovenproof skillet over medium-high heat until hot.
  4. Sear pork chops 2-3 minutes per side until golden brown; transfer to a plate.
  5. Reduce heat to medium, add minced garlic and cook 30 seconds until fragrant.
  6. Pour in chicken broth and scrape up browned bits from the pan.
  7. Whisk in Dijon mustard until sauce is smooth.
  8. Return pork chops to skillet, spoon a little sauce over them, and tuck the rosemary sprig beside them.
  9. Bake uncovered for 10-12 minutes, or until internal temperature reaches 145°F (63°C).
  10. Remove chops to rest 5 minutes while you finish the sauce.
  11. Stir butter into the pan sauce until melted and glossy, adjust seasoning if needed.
  12. Serve pork chops with mustard-broth spooned over and garnish with rosemary if desired.

FAQs

Can I make this gluten-free? Yes. Use gluten-free chicken broth and ensure your Dijon mustard is gluten-free.
How do I tell when the pork is done? Internal temperature should reach 145°F (63°C); rest 5 minutes before serving.
Can I use bone-in pork chops of any size? Yes, if different thickness, adjust searing time to maintain browning and finish in the oven as needed.