Pork Chops with Dijon Sauce

By: Deborah

These pork chops with dijon sauce are tender, juicy, and coated in a rich, creamy, tangy mustard sauce. A quick and delicious dinner perfect for any night or a special dinner!

PREP: 5

COOK: 30

TOTAL: 35

Course: Main

Cuisine: French

Servings: 4 people

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Equipment

Ingredients

4 thick bone-in pork chops (weighing approx. 270g each)
salt and freshly ground black pepper
1 tbsp extra virgin olive oil
15 g (0.5 oz) butter
40 g (1.4 oz) shallots finely chopped (or onion, grated)
240 ml (5 tsp) dry white wine (split into 2 x 120ml)
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. Season all over with salt and freshly ground black pepper. Heat the oil in a large skillet, frying pan or casserole over a medium high heat. Add the butter, and as soon as it has melted add the chops to the pan and sear them for 2 to 3 minutes on each side. Reduce the heat slightly if they're browning too quickly.
Remove the chops from the pan and pour off most of the fat. Add the shallots (or onion) and cook for 1 minute on a medium high heat, until softened. Add half of the wine and bring to a boil, deglazing 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 (this will take approx. 10 to 15 minutes. I use my meat thermometer to check the internal temperature has reached 63C.
Transfer the chops to a warm plate or baking tray and cover with tin foil to keep them warm. Add the remaining 120ml of wine, then increase the heat to high to boil the pan juices for 3 minutes, until reduced by half.
Remove the pan from the heat and add the cream, stir to mix well and then return the pan to the heat and boil for 3 minutes, until the sauce reduces and thickens.
Remove the pan from the heat and stir in the mustard and parsley (if using). Add more mustard, to taste, if needed. Place the chops on the bed of sauce, stirring in any resting juices, and serve with sides of your choice.

Notes

Dairy-free option - use coconut cream or a plant-based cream substitute instead of double cream.
Gluten-free option - ensure the mustard and stock are gluten-free.
Extra herbs and spices - try adding thyme, tarragon or a pinch of cayenne pepper for extra depth.
Add cheese - stir in a small amount of grated parmesan or gruyere cheese for added richness.
This pork chops with dijon sauce recipe is easily adapted if you’re cooking for less or more people – I usually halve the recipe to serve the 2 of us.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS date night, mustard sauce recipe, pan fried pork chops recipe, pork chops with dijon sauce recipe, special dinner, Valentine's meal

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