Creamy Dijon Pork Chops Recipe is a delicious way to take plain old pork chops to a whole new level. These thick, juicy pork chops smothered in a garlicky dijon sauce will make you think twice about ever serving a plain old pork chop again!
For more popular pork recipes, bookmark my recipes for Pork Chops with Creamy Mushroom Sauce, Sheet Pan Pork Tenderloin and Potatoes, and Sheet Pan Pork Chops and Brussels Sprouts.
I’m convinced that your first bite into these tender baked pork chops will convince you to never eat a plain, old thin pork chop again. Remember when pork chops used to be all bone-in, kinda tough, maybe coated in Shake-n-Bake (does that still exist)? And, while they tasted okay, let’s face it, they were pretty dry and chewy no matter how good a cook your mom was (and mine sure was/still is!)!
Well, long gone are those days. Now you can more easily find thicker cuts of pork chops (and if you don’t see any at your grocery store, you can always ask the butcher), which, when cooked properly, turn out tender, juicy cuts of meat. Smother them in Dijon Cream Sauce and what you have is one heck of a new entree that’s sure to please your family and friends alike. Let’s get to it!
Creamy Dijon Pork Chops Recipe
To make these divine pork chops and the easy sauce for pork chops, you’ll need the following ingredients:
- Boneless pork chops
- Salt and pepper
- Chicken broth
- Dijon mustard
- Heavy cream
- Cracked black pepper (optional)
HOW DO YOU MAKE PORK CHOPS WITH DIJON CREAM SAUCE?
To make this pork chops recipe, you’ll first want to preheat the oven to 425 degrees. Next, season the pork chops with salt and pepper on both sides. Then, into a skillet set over medium heat, melt the butter and then drizzle oil into the skillet as well.
Add the pork chops to the skillet right in the oil and butter and let them sear on both sides for 2-3 minutes, then transfer them to a plate and cover the plate to keep the meat warm.
To make the sauce, add more butter to the same skillet. When that’s melted, stir in the garlic for 1-2 minutes, or until fragrant. Then, add the chicken broth and whisk in the dijon, and cream. Stir in salt and pepper. Add the pork chops back to the pan and spoon the homemade sauce for pork chops over the top of the meat and transfer the whole skillet to the oven.
Cook these for 10 minutes, pull them out and spoon the liquid from the pan over the pork chops. Put the pan back in the oven for another 10-15 minutes, or until pork is cooked through and the sauce has thickened.
WHY ARE MY PORK CHOPS TOUGH?
If your pork chops are tough, then that’s to do with over-cooking them. Try to pay attention to the timer and the steps that involve spooning the sauce over these skillet pork chops. Adding the juice over the top helps keep them moist while they cook. The pork chops will also keep cooking when they come out of the oven, so make sure to pull them out of the oven at the 20-minute mark or sooner, depending on the thickness of the cut of your chops.
If you’re not sure if your pork chops are done or not, a meat thermometer can help. It should read 145 degrees when they are done. They might still be a tad bit pink inside, but that’s okay! Plus, if you pull them to rest at 145 degrees, they will cook a tiny bit more, resulting in what could be the juiciest, tenderest, best (yup, just went there) pork chops of your life!
WHAT DO YOU EAT WITH PORK CHOPS?
There are a lot of great dishes that go with these boneless pork chops and dijon cream sauce.
A simple side salad, of course.
Need something to help mop up all that yummy, savory sauce? How about mashed potatoes?
Not in the mood for potatoes? Or, love mashed potatoes but need even more starch, I got you! Serve rolls or biscuits!
A Chicken Avocado Corn Salad is a different, yet tasty way to serve some side veggies.
Try roasting up some veggies like asparagus, green beans, or broccoli for an easy side you can cook up right alongside the pork chops.
At this point, pull the skillet back out and spoon more sauce over the tops of the pork chop, salt and add cracked black pepper, then fresh herbs for garnish before serving.
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Are you tired of dieting, counting calories and killing yourself in the gym? You are doing everything right and still can’t achieve the desired weight?
A 40-year-old Sarah Donovan burned away 22 pounds in just 13 days with this strange “carb-pairing” trick, without exercise or starving.