Pork Chops Dijonnaise
Elevate your dinner game with Pork Chops Dijonnaise, a dish that combines tender, bone-in pork chops with an irresistibly creamy Dijon mustard sauce. This elegant yet easy recipe delivers bold flavors, thanks to a rich blend of garlic, shallots, chicken broth, and heavy cream, enhanced by the subtle earthiness of fresh thyme. Perfectly seared pork chops lock in juices before being simmered to perfection in the velvety sauce, creating a meal that feels gourmet yet is simple enough for a weeknight. Ready in just 30 minutes, it's a beautifully balanced dish that pairs seamlessly with mashed potatoes or roasted veggies. Garnish with fresh parsley for a finishing touch that’s as visually stunning as it is flavorful. Ideal for fans of French-inspired cuisine, this recipe brings restaurant-quality dining right to your table.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 3 tablespoons Dijon mustard
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon, chopped fresh thyme
- 1 tablespoon, chopped (optional, for garnish) parsley
Instructions
Season both sides of the pork chops with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the chops from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the finely chopped shallot and sauté for 2 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
Whisk in the Dijon mustard and chicken broth, scraping up any browned bits from the bottom of the skillet to incorporate extra flavor.
Stir in the heavy cream and chopped thyme. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Return the pork chops to the skillet, ensuring they are coated in the sauce. Cover and cook for an additional 6-8 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley, if desired, and serve hot. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 4514 mg | 196% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2902 mg | 62% | |
*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.
