One Pan Creamy Mustard Pork Chops with Asparagus

One Pan Creamy Mustard Pork Chops with Asparagus is an easy dinner made in one skillet!

Juicy pan-fried pork chops are smothered in a creamy mustard sauce and served with asparagus and sweet onions.

This healthy pork chop recipe also just happens to be gluten-free, dairy-free, paleo, keto and Whole30 compliant!

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Creamy Mustard Pork Chops with Asparagus

There’s something about mustard and pork chops that go so well together.

So when you coat juicy chops in a thick, creamy mustard sauce, you’ve got one easy, healthy pork chop dinner!

Add tender asparagus and sweet onions to the same pan to round out the meal.

Serve it with rice, cauliflower rice or any veggie rice to soak up the zesty sauce.

This easy dinner recipe is perfect for busy weeknights.

Bonus: a one skillet meal makes cleanup a snap!

What you need for creamy mustard pork chops

You’ll need:

• 1/2 cup chicken broth
• 1/4 cup coconut cream from one can of full-fat unsweetened coconut milk (but the sauce doesn’t taste like coconut; see notes after the recipe)
• 3 tablespoons your favorite mustard, such as Dijon, whole grain or spicy brown
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• 4 thick-cut boneless pork chops
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 1 bunch of asparagus, medium-thick stalks
• 1/2 yellow onion
• 2.5 teaspoons fine sea salt, divided
• 1 1/4 teaspoon black pepper, divided
• 3 tablespoons cooking fat such as avocado oil, olive oil or ghee

If you’re okay with dairy, replace the coconut cream with heavy cream, half and half or whole milk.

Plus:

• a large skillet – I use a thick 12″ nonstick skillet like this but you can also use a cast iron pan, an enameled cast iron pan or a stainless steel pan
• a good chef’s knife
• a cutting board
• a mixing bowl
• a whisk
• measuring cups
• measuring spoons (these are the best because they fit into spice jars!)
• a measuring glass
• instant read thermometer (optional)
• a serving platter, if desired

How to make Creamy Mustard Pork Chops with Asparagus

This recipe consists of simple steps anyone can do:

Whisk together the sauce ingredients: the chicken broth, coconut cream, mustard, lemon juice, 3/4 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon black pepper. Set aside.

Pat the pork chops dry and trim off any excess fat running along the sides, if desired.

Sprinkle with 3/4 teaspoon salt, 1/2 teaspoon pepper and the thyme and rosemary.

Heat 2 tablespoons cooking fat in a large skillet over medium-high heat.

Add the chops and let them cook without moving them for 3-4 minutes. Flip and let cook for another 3-4 minutes. Remove to a plate.

While the chops are cooking, peel the half onion and slice into thin half moons.

Chop off the bottom 1.5″ of the asparagus stalks and discard the ends. Cut the stalks into 1.5″-long pieces.

Once the chops are out of the pan, add 1 more tablespoon oil to the pan.

Add the onions and 1/2 tsp. salt and sauté until beginning to brown and become soft, about 3-4 minutes.

Add the asparagus and another 1/2 tsp. salt and sauté everything for 5 minutes, until the asparagus starts to brown and become tender.

Add the sauce and scrape up and brown bits on the bottom of the pan (if using a nonstick skillet, use a silicone, wooden or plastic spatula or whisk for this).

Let the sauce come to a simmer and warm through, about 2-3 minutes.

Stir in 1 tablespoon of the parsley.

Add the chops back to the pan and any accumulated juices they leave behind on the plate. Turn the chops completely over at least once to coat in the sauce.

Once the chops have warmed through and reach 145° on an instant read thermometer, sprinkle with the rest of the parsley and serve.

What to serve with pork chops with mustard sauce

When you have a creamy, easy sauce for pork chops, you want to serve it with something to soak up that sauce.

To keep it paleo and Whole30, cauliflower rice (included here) or any kind of veggie rice would be perfect. Try it with parsnip rice or sweet potato rice.

Baked or roasted potatoes would also work well here.

If not paleo/Whole30, regular rice would also be good. Or get a thick slice of crusty bread to mop up the sauce.

Make ahead/storage

You can freeze the chops and sauce but not the veggies.

To freeze, place the chops and sauce in a plastic freezer baggie and press out the air right before sealing.

Freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet over low heat or in a low oven.

Other recipes you might like:

1. Spiced Pork Chops with Cherry Sauce (Paleo, Whole30)
2. Oven BBQ Pork Chops (Paleo/Whole30 options)
3. 3-Ingredient Balsamic Jam Pork Chops (Paleo, Whole30)
4. Easy Roasted Asparagus with Lemon (Paleo, Whole30)

Print Recipe

5 from 9 votes

One Pan Creamy Mustard Pork Chops with Asparagus

This is an easy, healthy weeknight dinner made in just one pan! Juicy pork chops are smothered in a creamy, tangy mustard sauce and served with asparagus and sweet onions.

*Make sure you refrigerate a can of coconut milk for at least 24 hours before starting this recipe. See notes for more details.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: one pan dinner, one pan meal, pan fried pork chops, pork and asparagus, pork chops

Servings: 4 people

Author: Don Baiocchi

Ingredients

• 1/2 cup chicken broth
• 1/4 cup coconut cream (see notes)
• 3 tbsp. mustard, such as dijon, whole grain or spicy brown
• 2½ teaspoons fine sea salt, divided
• 1¼ teaspoon black pepper, divided
• 1/2 teaspoon garlic powder
• 1 teaspoon lemon juice
• 4 3/4-1" thick boneless pork chops
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 3 tablespoons avocado oil, olive oil or ghee, divided
• 1/2 yellow onion
• 1 bunch asparagus with medium-thick stalks
• 2 tablespoons chopped fresh parsley

Instructions

• Whisk together the sauce ingredients: chicken broth, coconut cream, mustard, lemon juice, 3/4 tsp. salt and 1/2 tsp. each black pepper and garlic powder.
• Pat the pork chops dry and trim any excess fat running along the side, if desired. Sprinkle both sides with 3/4 tsp. salt, 3/4 tsp. black pepper and the thyme and rosemary.
• Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add the chops and let cook without moving the chops for 3-4 minutes. Flip and let cook for another 3-4 minutes. Remove to a plate.
• While the chops are cooking, peel the half onion and slice into thin half moons. Trim off the bottom 1½" of each asparagus stalk and discard the ends. Chop the asparagus into 1½" lengths.
• Once the chops are out of the pan, add 1 more tablespoon oil to the pan. Add the onions and 1/2 tsp. salt and saute until beginning to brown and become soft, about 3-4 minutes. Add the asparagus and another 1/2 tsp. salt and saute everything for 5 minutes, until the asparagus starts to brown and become tender.
• Add the sauce and scrape up and brown bits on the bottom of the pan (if using a nonstick skillet, use a silicone, wooden or plastic spatula or whisk for this). Let the sauce come to a simmer and warm through, about 2-3 minutes. Stir in 1 tablespoon of the parsley.
• Add the chops back to the pan and any accumulated juices they leave behind on the plate. Turn the chops completely over at least once to coat in the sauce. Once the chops have warmed through and reach 145° on an instant read thermometer, sprinkle with the rest of the parsley and serve.

Notes

For coconut cream: refrigerate 1 (15 oz.) can full-fat coconut cream for at least 24 hours. Turn the can over, open and pour off the coconut water (save for smoothies). Scoop out 1/4 of the thick cream for the recipe. Save the rest for another use (soup, smoothies, etc.).

If you're okay with dairy, replace the coconut cream with heavy cream, half and half or whole milk.

To freeze the chops: let them cool down to room temperature. Place chops and sauce (not the veggies, they won't freeze well) in a plastic freezer baggie and press out the air just before sealing. Freeze for up to 3 months. Thaw overnight in the fridge.

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