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Pork Chops with Dijon Sauce
Pork Chops with Dijon Sauce
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Pan-fried pork chops smothered in creamy Dijon mustard sauce.
Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 1/4 inch thick
  • Salt
  • Freshly ground black pepper
  • 1/4 cup chopped shallots or minced onions
  • 1 cup dry white wine
  • 3/4 cup chicken stock*
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped parsley (optional)
Instructions:
  • Prepare the pork chops: Pat them dry with paper towels and season with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Once the butter has melted, sear the pork chops for 2-3 minutes on each side, adjusting the heat if needed.
  • Saute the shallots over medium-high heat until softened, about 1 minute. Pour in 1/2 cup of wine, bring to a boil, and deglaze the pan by scraping off the brown bits from the bottom.
  • Pour in the flavorsome stock, gently place the chops back in the pan, cover, and cook until chops reach 145°F internal temp, about 10 to 15 minutes.
  • Transfer the pork chops to a warm platter and cover with foil to keep warm. Pour in the remaining half cup of wine and bring to a boil over high heat to reduce the pan juices by half, approximately 3 minutes.
  • Pour in the cream, simmer until reduced to a thickened sauce, then stir in mustard and parsley. Add more mustard if desired. Serve the pork chops on top of the flavorful sauce. Don't forget to leave a review if you enjoyed the dish! Recipe adapted from the New York Times: Pork Chops with Dijon Sauce.

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