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One-Pan Baked Pork Chops with Mustard-Broth

Prep 10 min Cook 20 min Difficulty 1/5

One-pan pork chops with mustard-broth: quick, flavorful, and easy to finish with butter and rosemary.

Why this recipe works

This one-pan baked pork chop recipe yields tender chops with a tangy mustard-broth. It suits weeknight cooks and anyone who wants a flavorful, low-effort dinner.

Search intent: How to make one-pan pork chops with mustard sauce
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Key takeaways

One-pan dinner with simple pantry ingredients
Juicy pork chops finished in a glossy mustard-broth
Adjust seasoning and serve with a fresh rosemary touch

Recipe guide

This one-pan baked pork chop recipe yields tender chops with a tangy mustard-broth. It suits weeknight cooks and anyone who wants a flavorful, low-effort dinner.

A quick, flavorful pork chop dinner you can finish in the same pan.

  • One-pan dinner with simple pantry ingredients
  • Juicy pork chops finished in a glossy mustard-broth
  • Adjust seasoning and serve with a fresh rosemary touch

What you’ll need

Ingredients include bone-in pork chops, olive oil, salt, pepper, smoked paprika, garlic, chicken broth, Dijon mustard, unsalted butter, and fresh rosemary.

Steps at a glance

Season and sear chops, deglaze with broth, whisk in mustard, return chops to pan, bake, rest, then finish the sauce with butter.

Tips for best results

Pat chops dry for browning, don’t overcrowd the pan, and monitor internal temp to reach 145°F (63°C).

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

Do I need bone-in chops for this recipe? Bone-in chops add flavor; you can use boneless if needed, but cooking times may vary.
Can I make this ahead? Yes. Sear the chops, then chill; finish in the oven when ready to serve.
What should I serve with it? Pair with mashed potatoes, steamed greens, or crusty bread to soak up the sauce.