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
- 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
Heat olive oil in oven proof skillet over medium high heat.
Lightly flour pork chops on both sides and season with salt, pepper and garlic powder.
Brown pork chops on both sides. Remove from skillet.
Cook onions until translucent.
Deglaze pan with wine, scraping up all the browned bits.
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.
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.
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.
Reduce heat to low and add cream, stirring to combine. Heat through.
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.
This post is linked up on Miz Helen’s Full Plate Thursday.