Dijon Pork Chops Potatoes
Indulge in the comforting flavors of this Dijon Pork Chops and Potatoes recipe—a hearty, one-pan meal that blends savory elegance with rustic simplicity. Tender, golden-browned bone-in pork chops are smothered in a velvety Dijon mustard and herb-infused cream sauce, perfectly balanced with the subtle richness of garlic and fresh rosemary. Served alongside oven-roasted yellow potatoes, seasoned to crispy perfection with fragrant thyme and rosemary, this dish is a show-stopping centerpiece for weeknight dinners or special occasions alike. With just 15 minutes of prep and easy-to-follow steps, this recipe guarantees a restaurant-quality meal that's as satisfying as it is simple to make. Perfect for family gatherings or cozy at-home dinners, this dish is a must-try for fans of bold yet balanced flavors.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 pound yellow potatoes
- 3 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 cup chicken broth
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves (minced)
- 2 teaspoons fresh rosemary (chopped)
- 2 teaspoons fresh thyme (chopped)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the yellow potatoes into 1/4-inch thick rounds. Toss them in a bowl with 1 tablespoon olive oil, 1 teaspoon rosemary, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the seasoned potato slices evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for 20-25 minutes until tender and golden brown. Toss halfway through cooking.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper on both sides.
Sear the pork chops in the hot skillet for 3-4 minutes per side until a golden crust forms. Remove the pork chops from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining butter. Add the minced garlic, 1 teaspoon rosemary, and 1 teaspoon thyme and sauté for about 1 minute until fragrant.
Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Stir in the Dijon mustard and heavy cream until the sauce is smooth.
Return the pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 10-12 minutes, ensuring the pork chops are cooked through to an internal temperature of 145°F (63°C).
Once the potatoes are done, remove them from the oven and set aside.
Serve the pork chops topped with the creamy Dijon sauce, alongside a generous portion of roasted potatoes. Optionally, garnish with extra fresh herbs if desired.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.6 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1985 mg | 42% | |
*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.
