We love well-cooked pork chops — especially juicy, tender ones — and we think you will too. These milk-braised pork chops with mustard sauce are exceptionally moist and flavorful. Searing the chops first develops a golden crust, while braising them gently in milk, mustard and aromatics yields a fork-tender result. Whether you choose bone-in or boneless chops, this method prevents drying and brings out rich, comforting flavors.
Best Pork Chops Recipe Braised in Milk
Braised in milk with mustard, thyme and a touch of lemon zest, these pork chops finish tender and juicy. Searing them first creates texture and flavor, then slow braising in the creamy sauce ensures even cooking and keeps the meat moist. Use whatever pork chops you prefer; bone-in chops add extra flavor while boneless cook a little faster. Because chop thickness varies, check doneness as they bake to reach your preferred tenderness.
Video: Skillet Pork Chops Recipe with Mustard Sauce
How To Freeze Skillet Pork Chops
- These pork chops are excellent for meal prep and freeze well for later meals.
- Allow the chops and sauce to cool completely before freezing to preserve texture and flavor.
- Place them in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible.
- Thaw in the refrigerator overnight before reheating.
- Reheat gently in a skillet over low to medium heat until warmed through. Serve and enjoy.
Best Pork Chop Sauce
The pork cooks right in the sauce, which helps keep the meat moist and infuses it with flavor. If you want a thicker gravy, remove the chops after baking and whisk in a little butter and flour into the warm sauce over low heat until it thickens. That milk-and-mustard gravy is excellent spooned over pork, mashed potatoes, baked potatoes or roasted vegetables. Reserve any extra sauce — it reheats well and enhances leftovers.
Juicy Milk Pork Chops With Mustard Sauce
4 Servings
Ingredients
- 2 pounds (910 g) 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 (30 g) butter, divided
- 4 cloves garlic, minced
- 1 bay leaf
- 1 1/2 cups (360 ml) milk
- 1 teaspoon dried thyme (or fresh thyme)
- 1/4 cup (60 g) Dijon mustard
- Zest of 1 lemon
- Additional fresh cracked black pepper and salt, to taste
Optional For Thicker Sauce:
- Additional 1–2 Tablespoons (15–30 g) butter, to thicken sauce
- 1–2 Tablespoons (15–30 ml) flour, to thicken sauce
Instructions
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Preheat oven to 400°F (204°C).
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Season both sides of the pork chops with ground cumin, paprika, salt and pepper.
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Heat a large ovenproof skillet over medium-high heat and melt 1 tablespoon of butter. Sear the pork chops 2–3 minutes per side until golden brown. Remove the chops and set aside.
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In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the bay leaf, milk, thyme, Dijon mustard and lemon zest. Reduce the heat to a low simmer and taste for seasoning, adding salt and pepper as needed.
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Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet with a lid or aluminum foil.
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Bake for about 15–30 minutes, depending on chop thickness, until the pork reaches your desired tenderness and is cooked through. Serve the chops with the milk-mustard sauce and garnish with thyme if desired.
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Optional — to thicken the sauce (gravy): Remove the pork chops from the pan. Bring the mustard-milk sauce back to a low simmer and whisk in 1–2 tablespoons butter and 1–2 tablespoons flour, stirring until smooth and thick. Cook until the gravy is creamy, then remove from heat and serve immediately.
Video
Nutrition Information per Serving
Carbohydrates: 7 g,
Protein: 52 g,
Fat: 25 g,
Saturated Fat: 10 g,
Cholesterol: 176 mg
More Easy Recipes:
- More Pork Recipes (search your favorite pork dishes)
- Quick 30-Minute Dinner Ideas
- One-Pot Pork Chops with Garlic Mushroom Gravy
- Juicy Air Fryer Pork Chops
- Guide to Different Cuts of Pork (visual guide)