If you love tender, juicy pork chops, this milk braised pork chops recipe is a comforting skillet dinner worth making. The pork chops are first seared until golden, then gently cooked in a creamy milk and Dijon mustard sauce with garlic, thyme, lemon zest, and warm spices. The result is a flavorful main dish with pork that stays moist instead of turning tough or chewy. Among easy pork chops recipes, this one stands out because the sauce helps protect the meat while adding rich, savory flavor.
Best Pork Chops Recipe Braised in Milk
Milk braised pork chops are a simple way to make a satisfying dinner with very little fuss. The technique is easy: season the pork, sear it in butter, build the sauce in the same skillet, and finish everything together in the oven. Searing the chops first gives them a beautiful browned crust and deeper flavor. After that, the milk, mustard, garlic, thyme, bay leaf, and lemon zest create a creamy sauce that gently braises the pork until it is cooked through.
You can make this recipe with bone-in or boneless pork chops. Bone-in chops may need a little more time, while thinner boneless chops can cook faster. Because pork chops vary in size and thickness, always adjust the cooking time as needed. Check the pork while it bakes so it stays juicy and does not overcook. This is especially important if your chops are thin. Serve the finished pork chops with the milk mustard sauce spooned over the top for the best flavor.
Video: Skillet Pork Chops Recipe with Mustard Sauce
Use the recipe steps below as a clear guide for making these skillet pork chops with creamy mustard sauce.
How To Freeze Skillet Pork Chops
- These milk braised pork chops are excellent for meal prep and can be frozen for another dinner during the week.
- Let both the pork chops and the sauce cool completely before freezing.
- Place the pork chops and sauce in a freezer-safe container with a tight-fitting lid.
- For best results, move the container from the freezer to the refrigerator the night before serving so the pork and sauce can thaw gradually.
- Reheat gently in a skillet or pan until warmed through, then serve with the sauce spooned over the pork chops.
Best Pork Chop Sauce
The sauce is one of the best parts of this pork chop recipe. Since the pork cooks directly in the milk and mustard sauce, the meat has a better chance of staying moist and tender. The sauce is creamy, savory, lightly tangy from the Dijon mustard, and fragrant from the garlic, thyme, bay leaf, and lemon zest. It is simple enough for a weeknight dinner but flavorful enough to serve when you want something more comforting.
If you prefer a thicker sauce, you can turn it into a gravy after the pork chops are done. Remove the cooked pork chops from the pan, bring the sauce to a low simmer, and whisk in additional butter and flour until smooth. Continue cooking until the sauce thickens into a creamy gravy. This milk and mustard gravy is delicious served over the pork chops, mashed potatoes, rice, noodles, or a baked potato. Try not to waste any leftover sauce because it adds wonderful flavor to another meal.
Juicy Milk Pork Chops With Mustard Sauce
Ingredients
- 2 pounds pork chops , bone-in or boneless
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- kosher salt or sea salt, to taste
- fresh ground black pepper , to taste
- 2 Tablespoons butter , divided
- 4 cloves garlic , minced
- 1 bay leaf
- 1 1/2 cups milk
- 1 teaspoon dried thyme leaves or fresh thyme
- 1/4 cup Dijon mustard
- zest of 1 lemon
- additional fresh cracked black pepper and salt to taste
Optional For Thicker Sauce:
- Additional 1-2 Tablespoons butter , to thicken sauce
- 1-2 Tablespoons flour , to thicken sauce
Instructions
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Preheat the oven to 400°F.
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Season both sides of the pork chops with ground cumin, paprika, salt, and black pepper.
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Heat a large oven-proof skillet over medium-high heat, then melt 1 tablespoon of butter. Sear the pork chops until golden brown, about 2-3 minutes per side. Remove the pork chops from the skillet and set them aside.
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In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the garlic and cook until fragrant, about 1 minute. Add the bay leaf, milk, thyme, Dijon mustard, and lemon zest. Stir well, reduce the heat, and bring the sauce to a low simmer. Taste and season with more salt and pepper if needed.
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Add the pork chops back to the skillet and cover with a lid or aluminum foil.
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Bake the pork chops for about 15-30 minutes, or until fully cooked and tender. Cooking time will vary depending on the thickness of the pork chops. Serve with the milk mustard sauce, and garnish with thyme if desired.
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Optional thicker sauce or gravy: Remove the pork chops from the pan. Bring the mustard milk sauce back to a low simmer. Whisk in 1-2 tablespoons of butter and flour until smooth and free of clumps. Continue cooking until the gravy is thick and creamy, then remove from the heat and serve immediately.
Video
Follow the step-by-step instructions above to make juicy milk braised pork chops with mustard sauce.
Nutrition Information per Serving
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