Creamy Dijon Pork Chops
Creamy Dijon pork chops are seared first and finished in the sauce, so the browned bits from the pan flavour the cream and the chops stay tender as they reach temperature. Smooth Dijon gives the sauce its tang and body, and a spoonful of whole-grain mustard adds texture. A splash of white wine keeps the cream from tasting flat.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Rest
- 5 mins
- Total Time
- 35 mins
- Servings
- 4 servings
How do you make Creamy Dijon Pork Chops?
Sear 4 seasoned boneless pork chops, 2 cm (3/4 inch) thick, for 3-4 minutes per side and set aside. Soften a shallot and garlic in butter, reduce 125 ml white wine, then add 125 ml stock, 125 ml heavy cream, Dijon and whole-grain mustard. Return the chops and simmer for 2-4 minutes until they reach 71°C (160°F). Rest for 5 minutes.
- Total time
- 35 mins
- Calories
- 475 per serving
- Protein
- 37 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Pork chops
Mustard cream sauce
To serve
Equipment
Large heavy skillet · Tongs · Wooden spoon · Instant-read thermometer
Quick Directions
Season the chops
Pat the pork chops dry, cut a few small slits through any fat on the edge, and season both sides with the salt and pepper.
Sear
Heat the oil in a large heavy skillet over medium-high heat until it shimmers.
Soften the shallot
Turn the heat down to medium and add the butter to the same pan.
Deglaze
Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon.
Make the cream sauce
Stir in the cream, Dijon mustard, whole-grain mustard and thyme.
Finish the chops in the sauce
Return the chops and any juices from the plate to the pan.
Rest and serve
Take the pan off the heat and let the chops rest in the sauce for 5 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect creamy dijon pork chops.
Season the chops
Pat the pork chops dry, cut a few small slits through any fat on the edge, and season both sides with the salt and pepper.
Sear
Heat the oil in a large heavy skillet over medium-high heat until it shimmers. Sear the chops for 3-4 minutes per side, until golden brown. They will not be cooked through yet. Move them to a plate.
Soften the shallot
Turn the heat down to medium and add the butter to the same pan. Cook the shallot for 2 minutes, stirring, until soft, then add the garlic and cook for 30 seconds.
Deglaze
Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes, until reduced by about half. Add the stock and simmer for 2 minutes more.
Make the cream sauce
Stir in the cream, Dijon mustard, whole-grain mustard and thyme. Simmer gently for 2-3 minutes, until the sauce is thick enough to coat the back of a spoon.
Finish the chops in the sauce
Return the chops and any juices from the plate to the pan. Simmer gently for 2-4 minutes, turning them once and spooning the sauce over, until the thickest part reads 71°C (160°F) on an instant-read thermometer.
Rest and serve
Take the pan off the heat and let the chops rest in the sauce for 5 minutes. Taste the sauce for salt, scatter with parsley and serve.
Recipe Tips
- Keep the sauce at a gentle simmer once the cream goes in. A hard boil can make it greasy.
- Taste the sauce before adding any extra salt. Stock and mustard are both salty.
- No whole-grain mustard? Use 2 1/2 tbsp Dijon in total; the sauce will be smoother but just as tangy.
Variations
- Mushroom: brown 200 g sliced mushrooms in the butter before adding the shallot.
- Bone-in chops: use 2.5 cm (1 inch) bone-in chops, sear for 4-5 minutes per side and simmer in the sauce for 5-7 minutes, until 71°C (160°F).
- Honey Dijon: stir 1 tbsp honey into the sauce with the mustard for a sweeter balance.
Nutrition (per serving)
| Calories | 475 |
|---|---|
| Protein | 37 g |
| Carbs | 4 g |
| Fat | 32 g |
| Saturated fat | 14 g |
| Fibre | 0.4 g |
| Sugar | 2 g |
| Sodium | 490 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chops and sauce together in an airtight container for up to 3 days.
- Freezer
- Not recommended. Cream sauces tend to separate after freezing.
- Reheat
- Reheat gently in a covered pan over low heat, adding a splash of stock or water to loosen the sauce, until hot to 74°C (165°F).
Creamy Dijon Pork Chops FAQs
Can I make mustard cream sauce for pork chops without wine?
Yes. Replace the wine with the same amount of chicken stock and add 1 tsp lemon juice or white wine vinegar at the end for brightness.
Can I use milk or light cream instead of heavy cream?
Light cream with 10-18 percent fat works if you keep the sauce at a bare simmer, though it will be thinner. Milk tends to split when it meets the wine and mustard, so heavy cream gives the most reliable sauce.
What temperature should pork chops reach in a cream sauce?
Simmer the chops in the sauce until the thickest part reaches 71°C (160°F), then rest them for 5 minutes. Searing first and finishing in the sauce stops them from overcooking.
What goes with creamy Dijon pork chops?
Mashed potatoes, buttered egg noodles or rice soak up the sauce. Add green beans, roasted carrots or a crisp green salad on the side.
Can I use bone-in pork chops in mustard cream sauce?
Yes. Use 2.5 cm (1 inch) bone-in chops, sear them for 4-5 minutes per side, then simmer them in the sauce for 5-7 minutes, until they reach 71°C (160°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
