★ Why You'll Love this Recipe ★
Quick and Easy
This is a great go-to recipe for pork chops. It's quick and easy, you'll get moist and flavor pork chops plus a delicious sauce that coats your pork and can also be used on vegetables and mashed potatoes.
Flavorful and Rich
Elevate your pork chops with minimal work. You'll pan-sear pork chops to lock in moisture. Allow them to cook then use the leftover goodness in the pan to create a creamy and flavorful sauce seasoned with Dijon mustard and thyme.
Simple Ingredients
This recipe is simple yet flavorful. The recipe is easy to follow and there is a good chance you'll have everything you need right in your pantry and freezer so it's a great meal to pull out when you didn't have time to meal plan. Just have to remember to defrost the pork if you pulled your pork chops from your freezer.
Add a Side, Cocktail, or Dessert
Try these creamy Dion Pork Chops paired with Haluski Noodles and Cabbage, a Classic Amaretto Sour Cocktail and Butterfinger Bundt Cake for dessert!
★ Ingredients You'll Need ★
Here's a look at everything you'll need:
- Boneless pork chops. I used boneless pork chops, 1" thick, you can use thinner pork chops, just adjust the cook time.
- Salt and pepper.
- Oil. Any cooking oil works.
- Butter and flour. These combine to create a roux which thickens your cream sauce.
- Garlic. You can use fresh, paste, or powder. Whatever is most convenient.
- Thyme. You can use fresh or dried thyme. Again, whatever you have available will be fine.
- Dijon mustard. Standard Dijon is what you want. No honey needed unless you want to add a hint of sweetness.
- Chicken broth. This is the base of your cream sauce.
- Heavy cream. Or you can use whole milk or half-and-half instead for a lighter sauce.
★ How to Make this Recipe ★
These pork chops with sauce are super easy to prepare. Here's a look at the steps:
- Season raw pork.
- Sear both sides; fully cook then set aside, covered with foil.
- Add flour and butter to pan; let cook.
- Add thyme, garlic, and then cream. Stir to form sauce.
- Add pork chops back to pan with sauce and simmer.
- Serve pork chops with cream sauce on top; garnish if desired.
Note: Pork is done when temperature reaches 145ºF.
★ Tips & FAQs ★
Yes, bone-in pork chops can be used but may require additional cooking time. You want an internal temperature of 145ºF for pork.
You can use whole grain mustard or yellow mustard in a pinch. I love the taste it brings, but simply leave out the mustard all together if you don’t like mustard.
Absolutely! Sauté some sliced mushrooms with the garlic.
Mashed potatoes, rice, or pasta and a steamed or roasted vegetable make a great little meal. Try green beans, Brussels sprouts, broccoli, or a side salad. The creamy Dijon sauce can be doubled and used as gravy on the vegetables as well as potatoes.
Heavy Cream: Use half-and-half or whole milk for a lighter version or use extra chicken broth and no cream.
Storing Leftovers
- To store: While these pork chops are best fresh, you can reheat them if you have leftovers. The pork chops and cream sauce may be stored in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Place pork chops and sauce in a skillet over medium heat and cook, stirring occasionally, until heated through. Or microwave on high for 1-2 minutes. You may find the pork reheats more evenly if you cut it into bite sized pieces first.
- To Freeze: Place the cooled pork chops and sauce in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
★ More Pork Recipes ★
Want even more pork dinner ideas?
Browse all my easy pork recipes and Pin your favorites for later!
This easy recipe for creamy Dijon pork chops was featured on South Your Mouth!
Creamy Dijon Pork Chops
Equipment
Ingredients
Pork Chops
- 2 lbs boneless pork chops (4 chops, each 1" thick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 3 teaspoon garlic paste
- 1 teaspoon thyme
- 1 tablespoon Dijon mustard
- ½ cup chicken broth
- ½ cup heavy cream
Garnish
- fresh parsley chopped (optional)
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Instructions
- Season pork. Pat pork chops dry with paper towel. Season on both sides with salt and pepper.
- Sear pork. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook for 6-7 minutes per side until golden brown. Remove pork and set aside. Cover with foil to keep warm.
- Make sauce. In the same skillet, reduce heat to medium and add butter.Whisk in flour and cook for about 1 minute until lightly browned.Add garlic and cook for 30 seconds until fragrant.Whisk in dried thyme and Dijon mustard, then add chicken broth. Simmer for 2 minutes, scraping up any browned bits from the pan.Pour in heavy cream, stirring to combine. Simmer for 2-3 minutes until sauce starts to thicken.
- Finish cooking pork. Return pork chops to the skillet, nestling them into the sauce. Simmer for 4-5 minutes until pork is cooked through to a temperature of 145ºF and sauce is thick and creamy.
- Garnish and serve. Sprinkle with fresh chopped parsley before serving, if desired.
Notes
- You'll want to use boneless pork chops. I used 1" thick boneless pork chops, you can use thinner pork chops, just adjust the cook time. Pork is done at 145ºF.
- For moist pork chops: Be sure to sear pork on both sides and avoid overcooking pork past the temperature of 145ºF. Let pork rest for 3-5 minutes before serving so juices can distribute throughout the pork after cooking.
- Grape seed oil or avocado oil can be used in place of olive oil, if desired.
- You can use fresh or dried thyme or swap thyme for rosemary.
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