Pork Chops with Dijon Cream Sauce is a dreamy, 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 Pork Banh Mi Bowls.
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!
WHAT INGREDIENTS ARE IN PORK CHOPS WITH DIJON CREAM SAUCE?
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
- Butter
- Oil
- Garlic
- Chicken broth
- Dijon mustard
- Heavy cream
- Cracked black pepper (optional)
HOW DO YOU MAKE PORK CHOPS WITH DIJON CREAM SAUCE?
To make this pork chop skillet dish, 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.
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.
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, most bestest (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.
Try roasting up some veggies like asparagus, green beans, or broccoli for an easy side you can cook up right alongside the pork chops.
Pork Chops with Dijon Cream Sauce
- 4 boneless pork chops see note
- salt and pepper, to taste
- 2 tablespoons butter
- 2 teaspoons oil
dijon cream sauce
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 1 cup chicken broth I used low sodium
- 2 tablespoons dijon mustard
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cracked black pepper, or to taste
Preheat oven to 425 degrees.
Generously season pork chops with salt and pepper on both sides.
In a large skillet over medium heat, melt butter. Drizzle oil into the pan.
Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.
Add chicken broth. Whisk in dijon mustard, then cream. Stir in salt and pepper.
Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.
I like to use really thick boneless pork chops because they retain a lot of moisture, but you can use thin pork chops for this recipe – just be sure to reduce the cooking time since they will cook more quickly!
