Pork Chops With Dijon Cream Sauce – Comforting, Savory, and Fast
Pork chops with Dijon cream sauce are the kind of weeknight dinner that feels a little special without any fuss. Pan-seared chops get a golden crust, then simmer in a silky, tangy sauce that tastes like something from a cozy bistro. The whole thing comes together in about 30 minutes, and the results are rich, comforting, and satisfying.
Serve it with mashed potatoes, rice, or steamed green beans, and you’ve got a complete meal that everyone will remember.
Pork Chops With Dijon Cream Sauce - Comforting, Savory, and Fast
Ingredients
Method
- Season the chops: Pat the pork dry. Season both sides with salt, pepper, and garlic powder.This helps the crust form and adds flavor.
- Heat the pan: Set a large skillet over medium-high heat. Add olive oil and butter. When the butter foams, the pan is ready.
- Sear the pork: Add the pork chops in a single layer.Sear 3–4 minutes per side until golden brown. Remove to a plate; they’ll finish cooking in the sauce.
- Soften the aromatics: Lower heat to medium. Add the shallot and cook 1–2 minutes, stirring.Add the garlic and cook 30 seconds, just until fragrant.
- Deglaze: Pour in the wine or chicken broth. Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce by about half.
- Build the sauce: Whisk in Dijon, then pour in the heavy cream.Add thyme and a pinch of salt. Bring to a gentle simmer; don’t let it boil hard.
- Finish the pork: Return the chops and any juices to the pan. Simmer 3–6 minutes, turning once, until the internal temperature reaches 145°F.Adjust heat to avoid over-reducing the sauce.
- Balance and rest: Stir in lemon juice if using. Taste and adjust salt and pepper. Let the chops rest off heat for 3 minutes so the juices settle.
- Serve: Spoon the Dijon cream sauce over the chops.Garnish with parsley. Pair with mashed potatoes, roasted vegetables, or buttered noodles.
What Makes This Recipe So Good
- Big flavor, simple steps: You’ll get a restaurant-style sauce by deglazing the pan and whisking in cream and Dijon. No special techniques needed.
- Perfectly tender chops: A quick sear locks in juices, and a brief simmer in sauce keeps the meat moist.
- Balanced sauce: Dijon mustard brings tang, cream adds richness, and a splash of broth or wine ties everything together.
- Flexible ingredients: Use bone-in or boneless chops, chicken broth or wine, fresh or dried herbs—this recipe adapts.
- Weeknight-friendly: From start to finish, it’s on the table fast, with minimal cleanup.
Ingredients
- 4 pork chops (bone-in or boneless, about 1 inch thick)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely minced (or 1/4 cup minced onion)
- 2 garlic cloves, minced
- 1/2 cup dry white wine or chicken broth
- 1 teaspoon Dijon mustard (up to 1 tablespoon for a bolder flavor)
- 3/4 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh lemon juice (optional, for brightness)
- Chopped parsley, for garnish (optional)
How to Make It
- Season the chops: Pat the pork dry. Season both sides with salt, pepper, and garlic powder.This helps the crust form and adds flavor.
- Heat the pan: Set a large skillet over medium-high heat. Add olive oil and butter. When the butter foams, the pan is ready.
- Sear the pork: Add the pork chops in a single layer.Sear 3–4 minutes per side until golden brown. Remove to a plate; they’ll finish cooking in the sauce.
- Soften the aromatics: Lower heat to medium. Add the shallot and cook 1–2 minutes, stirring.Add the garlic and cook 30 seconds, just until fragrant.
- Deglaze: Pour in the wine or chicken broth. Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce by about half.
- Build the sauce: Whisk in Dijon, then pour in the heavy cream.Add thyme and a pinch of salt. Bring to a gentle simmer; don’t let it boil hard.
- Finish the pork: Return the chops and any juices to the pan. Simmer 3–6 minutes, turning once, until the internal temperature reaches 145°F.Adjust heat to avoid over-reducing the sauce.
- Balance and rest: Stir in lemon juice if using. Taste and adjust salt and pepper. Let the chops rest off heat for 3 minutes so the juices settle.
- Serve: Spoon the Dijon cream sauce over the chops.Garnish with parsley. Pair with mashed potatoes, roasted vegetables, or buttered noodles.
How to Store
- Refrigerate: Store leftover pork and sauce in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of broth or cream. Avoid boiling, which can split the sauce and dry out the pork.
- Freeze: Cream sauces can separate after freezing, so it’s not recommended.If you do freeze, thaw overnight and reheat gently while whisking in a bit of cream.
Benefits of This Recipe
- High in protein: Pork chops provide satisfying protein that keeps you full.
- Customizable richness: You control how intense and creamy the sauce is by adjusting cream and mustard.
- One-pan convenience: Minimal dishes and a quick cleanup make it easy for busy nights.
- Works with pantry staples: Mustard, cream, broth, and dried herbs are common kitchen basics.
- Great for guests: Looks impressive and tastes luxurious without complicated steps.
Pitfalls to Watch Out For
- Overcooking the pork: Pork dries quickly. Aim for 145°F, then rest. Carryover heat will finish the job.
- Boiling the cream: A hard boil can cause the sauce to split.Keep it at a gentle simmer.
- Too much mustard: Dijon is potent. Start with 1 teaspoon, taste, and add more if you like.
- Skipping the deglaze: Those browned bits add deep flavor. Take a minute to scrape them up.
- Thin sauce: If it’s too thin, simmer a bit longer.If it gets too thick, whisk in a splash of broth or cream.
Variations You Can Try
- Mushroom Dijon: Add 1 cup sliced mushrooms after searing the pork. Sauté until browned before adding shallots.
- Herb-forward: Swap thyme for tarragon or rosemary. Fresh herbs brighten the sauce.
- Grainy mustard mix: Use half Dijon and half whole-grain mustard for texture and a mellow bite.
- Lighter sauce: Use half-and-half instead of cream.Simmer gently, and don’t over-reduce.
- Onion and apple: Sauté thinly sliced onions and apples with a pinch of salt before deglazing. The sweetness pairs well with pork.
- Smoky twist: Add a pinch of smoked paprika to the seasoning for subtle smoke.
- Bacon base: Cook 2 slices of chopped bacon first, then use the rendered fat to sear the chops. Crumble bacon on top before serving.
FAQ
Should I use bone-in or boneless pork chops?
Bone-in chops tend to stay juicier and offer a bit more flavor, but boneless work well too.
Just watch the cooking time, as boneless chops can cook faster.
Can I substitute the wine?
Yes. Use chicken broth in the same amount. You’ll still get a savory, balanced sauce, especially if you reduce it a little to concentrate the flavor.
How do I prevent the sauce from splitting?
Keep the heat moderate, avoid boiling, and add cream after reducing the liquid.
If it starts to separate, whisk in a splash of cream off heat to bring it back together.
What sides go best with this?
Mashed or roasted potatoes, buttered egg noodles, rice, green beans, broccoli, or a simple salad all pair nicely. Anything that soaks up the sauce is a win.
Can I make this ahead?
You can sear the chops and make the sauce a few hours ahead, then reheat gently together. For best texture, don’t cook the chops all the way through in advance—finish them when reheating.
Is there a dairy-free option?
Try full-fat coconut milk for a different but still creamy result.
The flavor will be slightly sweet, so balance with extra Dijon and a squeeze of lemon.
How thick should the chops be?
About 1 inch thick is ideal. Thinner chops cook too quickly and can dry out; thicker chops need a bit more simmer time.
In Conclusion
Pork chops with Dijon cream sauce deliver rich, bright flavor with straightforward steps and everyday ingredients. A quick sear, a simple pan sauce, and a few minutes of simmering turn humble chops into a cozy, crowd-pleasing dinner.
Keep an eye on the heat, taste as you go, and finish with fresh herbs or lemon for balance. It’s an easy dish that feels special any night of the week.
