Pork Chops Diane
Upgrade your dinner game with this luxurious Pork Chops Diane recipe, a flavorful twist on a classic dish that’s both elegant and easy to prepare. Juicy, pan-seared pork chops are smothered in a creamy, Dijon-infused Diane sauce made with minced shallots, garlic, fresh herbs, chicken broth, and a touch of Worcestershire sauce for savory depth. A hint of lemon juice brightens the dish, perfectly balancing the richness of heavy cream and butter. Ready in just 30 minutes, this one-skillet recipe is ideal for weeknight dinners or special occasions. Serve these tender pork chops with a generous drizzle of sauce, paired with mashed potatoes, steamed vegetables, or crusty bread to soak up every delicious drop.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless, about 1-inch thick)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons Shallots (finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Fresh lemon juice
Instructions
Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and the olive oil.
Once the butter has melted and is foaming, sear the pork chops for 3-4 minutes on each side, or until golden brown. Transfer the chops to a plate and cover with foil to keep warm.
Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of butter, shallots, and garlic. Sauté for 1-2 minutes until fragrant and translucent.
Stir in the Dijon mustard and Worcestershire sauce, cooking for 30 seconds to blend the flavors.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze any browned bits. Simmer for 2-3 minutes, reducing the liquid slightly.
Stir in the heavy cream, parsley, thyme, and lemon juice. Let simmer for 1-2 minutes, stirring often, until the sauce thickens.
Return the pork chops and any accumulated juices back to the skillet. Spoon the sauce over the chops and cook for another 2-3 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Serve the pork chops immediately, spooning the Diane sauce generously over the top. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 535 mg | 11% | |
*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.
