Ingredients
Equipment
Method
Season the pork
- Season thin pork chops with salt, pepper, and garlic powder to taste.
Sear the pork chops
- Heat olive oil in a skillet over medium-high heat, then cook chops 2–3 minutes per side until golden; remove to a plate when done.
Build the savory pan sauce
- Melt butter in the same pan, then sauté garlic for 30 seconds until fragrant.
- Pour in chicken broth, then stir in Dijon mustard and thyme.
- Simmer the sauce for 2 minutes, stirring occasionally, until slightly reduced.
Finish and serve
- Return pork chops to the pan and turn to coat in the pan sauce, then cook for 1 minute.
- Finish with lemon juice, garnish with fresh parsley, and serve immediately.
Notes
Pro tip: Let the pork rest off-heat for 1 minute after searing only if it seems very soft—otherwise, return it to the pan right away so it stays juicy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium chicken broth and a no-salt-added Dijon if available.
