Pork Chops with Mustard Sauce

Ingredients

• 4 eachbone-in pork chops, 1-inch$13.07
• 1 tspkosher salt$0.02
• 0.5 tspblack pepper$0.07
• 1 tbspolive oil$0.21
• 2 tbspunsalted butter$0.26
• 1 eachshallot, minced$0.44
• 0.5 cupchicken broth$0.26
• 3 tbspDijon mustard$0.49
• 0.5 cupheavy cream$1.05
• 1 tspfresh thyme$0.13
• Total for 4 servings$16.00

Most of the cost is bone-in pork chops, 1-inch ($13.07) and heavy cream ($1.05). With oil, spices and staples already at home, the shop drops to about $15.02. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the bone-in pork chops dry thoroughly on all sides with paper towels, then season both sides evenly with the kosher salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms on the bottom.
3. Flip the chops and cook for 3 to 4 minutes more, until an instant-read thermometer inserted horizontally into the thickest part away from bone reaches 145°F (63°C). Transfer the chops to a warm plate and let them rest for at least 3 minutes.
4. Reduce the heat to medium and melt the butter in the skillet. Add the minced shallot and cook for 1 to 2 minutes until soft and translucent, without letting it brown.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned fond from the bottom of the pan, and simmer for 2 to 3 minutes until the liquid reduces by roughly half.
6. Whisk in the Dijon mustard, heavy cream, and half of the fresh thyme. Simmer gently over medium-low heat for 2 to 3 minutes until the sauce thickens slightly and evenly coats the back of a spoon.
7. Stir any accumulated resting juices from the pork plate back into the warm sauce, spoon the creamy mustard sauce generously over the chops, and sprinkle with the remaining fresh thyme.