David found this porks chops with dijon sauce recipe on the Simply Recipes website. I'd bought lovely thick pork chops from Waitrose and we were fancying a recipe with a sauce to go with the pork chops, our roast potatoes and za'atar roasted carrots. We had all the ingredients for the sauce, so it was decided...and we were so glad...it was soooo good!
The chops are pan fried and served on a bed of delicious creamy mustard sauce.
Tip
- This pork chops with dijon sauce recipe is easily adapted if you’re cooking for less or more people – I halved the recipe to serve the 2 of us.
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How to make this Pork Chops with Dijon Sauce
Ingredients
- 15g butter
- 1 tbsp extra virgin olive oil
- 4 pork chops, boneless or bone-in (whatever you prefer), about 1.25 inch thick
- salt and freshly ground black pepper
- 40g chopped shallots or grated onions
- 240ml dry white wine
- 150ml chicken stock
- 120ml double cream (I use Elmlea to reduce the calories)
- 2 tbsp Dijon mustard
- 1 tbsp chopped parsley (optional)
Instructions
- Pat the pork chops dry with kitchen roll. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet, frying pan or casserole over a medium to high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2 to 3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.
- Remove the pork chops from the pan and pour off most of the fat. Add the shallots or onions and cook them on medium to high heat until softened, about 1 minute. Add 120ml of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan.
- Stir in the stock and return the chops to the pan. Bring the sauce to a simmer, reduce the heat, cover and cook until the chops are cooked through (63C internal temperature – I check with my Thermapen), about 10 to 15 minutes.
- Remove the pork chops to a warm platter and cover with foil to keep warm. Add the remaining 120ml of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.
- Remove from the heat and add the double cream, stir to mix well and then return to the heat and boil for 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail.
- Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place the chops on the bed of sauce and serve with sides of your choice.
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Pork Chops with Dijon Sauce
Equipment
Ingredients
- 15 g (0.5 oz) butter
- 1 tbsp extra virgin olive oil
- 4 pork chops boneless or bone-in (whatever you prefer), about 1.25 inch thick
- salt and freshly ground black pepper
- 40 g (1.4 oz) chopped shallots or grated onions
- 24 ml (5 tsp) dry white wine
- 150 ml (½ cup) chicken stock
- 120 ml (½ cup) double cream (I use Elmlea to reduce the calories)
- 2 tbsp Dijon mustard
- 1 tbsp chopped parsley (optional)
Instructions
- Pat the pork chops dry with kitchen roll. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet, frying pan or casserole over a medium to high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2 to 3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.
- Remove the pork chops from the pan and pour off most of the fat. Add the shallots or onions and cook them on medium to high heat until softened, about 1 minute. Add 120ml of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan.
- Stir in the stock and return the chops to the pan. Bring the sauce to a simmer, reduce the heat, cover and cook until the chops are cooked through (63C internal temperature – I check with my Thermapen), about 10 to 15 minutes.
- Remove the pork chops to a warm platter and cover with foil to keep warm. Add the remaining 120ml of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.
- Remove from the heat and add the double cream, stir to mix well and then return to the heat and boil for 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail.
- Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place the chops on the bed of sauce and serve with sides of your choice.
Notes
- This pork chops with dijon sauce recipe is easily adapted if you’re cooking for less or more people – I halved the recipe to serve the 2 of us.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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