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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

  1. Heat olive oil in oven proof skillet over medium high heat.

  2. Lightly flour pork chops on both sides and season with salt, pepper and garlic powder. 

  3. Brown pork chops on both sides. Remove from skillet. 

  4. Cook onions until translucent. 

  5. Deglaze pan with wine, scraping up all the browned bits. 

  6. 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. 

  7. 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. 

  8. 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. 

  9. Reduce heat to low and add cream, stirring to combine. Heat through. 

  10. Serve pork chops with sauce spooned over top.