I’m all about a good sauce. Take simple pork chops, add a delicious sauce and suddenly you’ve got something special. Wine and cream are always a good place to start. Add if you add the tang of Dijon mustard? Dinner is served!
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Pork Chops in Dijon Mustard Cream Sauce
Ingredients
- 2-4 pork chops (boneless works best but bone-in are fine)
- 1 tbsp olive oil
- 1-2 tbsp flour
- salt, pepper, garlic powder to taste
- 1 onion, thinly sliced
- 1 1/2 - 2 cups chicken broth
- 1/4 cup dry white wine
- 1/2 tsp dried thyme
- 1 tbsp Dijon mustard
- 1/2 cup heavy whipping cream
Instructions
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Heat olive oil in oven proof skillet over medium high heat.
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Lightly flour pork chops on both sides and season with salt, pepper and garlic powder.
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Brown pork chops on both sides. Remove from skillet.
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Cook onions until translucent.
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Deglaze pan with wine, scraping up all the browned bits.
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Place pork chops on top of onions, pour 1/2 cup chicken broth over, sprinkle with dried thyme, and place in oven preheated to 325 degrees.
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Cook until pork chops are done which will depend on thickness. Check at 25-30 minutes. Add more time if not done. If necessary, add a bit more liquid (water or broth) during baking so skillet doesn't go dry. You may also need to cover the skillet.
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Remove from oven and place on burner over medium heat. Add remaining chicken broth and Dijon mustard. Bring to a simmer and cook a couple of minutes.
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Reduce heat to low and add cream, stirring to combine. Heat through.
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Serve pork chops with sauce spooned over top.
The sauce/gravy is so delicious that you might be tempted to eat it with a spoon. When I made this the other day it had been “one of those days” so I opted for easy baked potatoes as a side dish. But I recommend serving them with mashed potatoes or rice and spooning some of the sauce over each serving.
There were three pork chops in the package I used so we had one left over. The next night I heated a couple of tablespoons of butter in the skillet, sprinkled in a little flour, cooked a minute or so then added the leftover sauce from the night before. I added some chicken broth, sliced up the remaining pork chop into the sauce and added a splash of cream. I served this over cooked rice.
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This post is linked up on Miz Helen’s Full Plate Thursday.
Your Pork Chops look amazing! Hope you had a wonderful weekend and thanks so much for sharing your special post with us at Full Plate Thursday! Have a great week and come back soon!
Miz Helen
Definitely making this one at home the next time I head to the grocery store. Thank you for sharing this recipe! Can’t wait to try it. Love that you added dijon mustard to the sauce. Adds a great flavor!
Let me know what you think of it. And you’re right about the Dijon mustard. It’s perfect with pork.