Country French Pork Chops
Indulge in the rustic flavors of Country French Pork Chops, a hearty and elegant dish that's perfect for cozy dinners or special occasions. These bone-in pork chops are seared to golden perfection, then simmered in a rich, velvety sauce made with caramelized onions, cremini mushrooms, dry white wine, and a touch of Dijon mustard for a tangy French twist. Enhanced with fragrant dried thyme and finished with heavy cream, this recipe strikes the perfect balance of savory and creamy. Ready in under an hour, these tender pork chops are a crowd-pleaser and pair beautifully with crusty bread or buttery mashed potatoes to soak up every drop of the luscious sauce. Garnish with fresh parsley for a pop of color and freshness before serving this comforting classic.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 0.5 cup dry white wine
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Season both sides of the pork chops generously with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, or until golden brown. Remove the pork chops and set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onions and cook, stirring occasionally, for about 7-8 minutes or until they are soft and caramelized.
Add the garlic and mushrooms to the skillet, cooking for about 3 minutes until the mushrooms are softened.
Sprinkle the flour over the onion and mushroom mixture, stirring well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth and white wine, stirring continuously to prevent lumps. Allow the mixture to simmer for 2-3 minutes until slightly thickened.
Stir in the heavy cream, Dijon mustard, and thyme. Taste the sauce and adjust seasoning with salt and pepper as necessary.
Return the pork chops to the skillet, nestling them into the sauce. Lower the heat to medium-low, cover the skillet, and let everything simmer gently for 15-20 minutes, or until the pork chops are cooked through to an internal temperature of 145°F (63°C).
Serve the pork chops hot, spooning the creamy mushroom and onion sauce over the top. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
