This superfast one-dish dinner is full of classic flavor and is such a crowd pleaser that you'll want to work it into your regular weeknight dinner rotation. We call for bone-in pork chops to maximize flavor, but boneless pork chops are a fine substitution. To round out this meal a little more, serve with rice or mashed potatoes.

Robin Bashinsky
Source:, October 2019


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high. Sprinkle pork chops with 1/2 teaspoon of the salt. Add pork to skillet; and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.

  • Add carrots and onions to skillet; cook, stirring often, until lightly browned, about 3 minutes. Add flour to skillet; cook, stirring often, 30 seconds. Add stock, peas and mustard to skillet; bring to a boil. Cover; reduce heat to medium and simmer 5 minutes.

  • Return pork to skillet, nestling pork in the liquid. Sprinkle with pepper and remaining 1/2 teaspoon salt. Cover and cook until sauce is slightly thickened, pork is warmed through and carrots are tender, 2 to 3 minutes. Remove from heat and sprinkle with butter and parsley.

Nutrition Facts

294 calories; protein 33g 66% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugars 5g; fat 13g 20% DV; saturated fat 5g 25% DV; cholesterol -1mg; vitamin a iu -1IU; niacin equivalents 18.9mg 146% DV; vitamin b6 1.3mg 84% DV; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 676mg 27% DV; thiamin -1mg -100% DV; calories from fat 117kcal; percent of calories from carbs 15; percent of calories from fat 39; percent of calories from protein 45; percent of calories from sat fat 15.