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Pork Chops With Dijon Cream Sauce - Comforting, Savory, and Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. Season the chops: Pat the pork dry. Season both sides with salt, pepper, and garlic powder. This helps the crust form and adds flavor.
  2. Heat the pan: Set a large skillet over medium-high heat. Add olive oil and butter. When the butter foams, the pan is ready.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve: Spoon the Dijon cream sauce over the chops. Garnish with parsley. Pair with mashed potatoes, roasted vegetables, or buttered noodles.