Fast Fry Pork Chops with Dijon Mushroom Cream Sauce
Elevate your weeknight dinner game with these irresistibly tender Fast Fry Pork Chops with Dijon Mushroom Cream Sauce! Perfectly seared bone-in pork chops are nestled in a luxurious sauce made with earthy sautéed mushrooms, fragrant garlic, and a creamy blend of chicken broth, heavy cream, and tangy Dijon mustard. Ready in just 35 minutes, this recipe balances bold flavors with quick prep and cook times, making it an excellent choice for busy cooks craving comfort food on a weekday. Garnish with fresh parsley for a pop of color and serve with mashed potatoes or roasted vegetables to soak up every drop of the rich, velvety sauce. With its simple ingredients and gourmet appeal, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Season both sides of the pork chops with salt, pepper, and garlic powder.
Heat the olive oil in a large, heavy skillet over medium-high heat. Once the oil is shimmering, add the pork chops.
Sear the pork chops for 3-4 minutes per side, or until golden brown and cooked to an internal temperature of 145°F (63°C). Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the sliced onions and cook for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden and tender.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and pick up any browned bits. Let the broth simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream and Dijon mustard. Simmer for 4-5 minutes, allowing the sauce to thicken slightly.
Return the pork chops to the skillet, spooning some sauce over the top of each chop. Let them warm through for 2-3 minutes.
Taste the sauce and adjust seasoning if necessary with more salt and pepper.
Garnish with fresh parsley if desired and serve the pork chops hot with the creamy mushroom sauce draped over top.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3070 mg | 65% | |
*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.
