Pork Chops With Dijon Sauce
Updated April 8, 2025
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon butter
- 1tablespoon vegetable oil
- 41¼-inch-thick center-cut rib or loin pork chops, bone in
- Salt and freshly ground black pepper
- ¼cup chopped green onions or shallots
- ½cup dry white wine
- ¾cup chicken or veal stock
- ½cup heavy cream
- 1tablespoon Dijon mustard (or more to taste)
- 1tablespoon chopped parsley (optional)
Nutritional analysis per serving (4 servings)
533 calories; 35 grams fat; 15 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 43 grams protein; 749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Step 2
Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Step 3
Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Private Notes
Comments
This sauce is wonderful and apparently indestructible. If one were to accidentally sauté the shallots before the pork, all is well, just keep going. If one were to forget to cover the pan, causing the sauce to reduce to nearly nothing, not to worry, just stir in more wine (assuming the chef has not finished the bottle) before adding the cream and Dijon and your guests will still sing your praises. ...not that I made these mistakes and know any of this from experience.
I do something similar with Pork Tenderloin sliced into medallions and pan fried. Then deglaze the pan and make the sauce, add the medallions immediately prior to serving
Quicker process and just as tasty
This was delicious! Unfortunately, my chops weren't as thick as the recipe notes; however, it worked and we enjoyed (looking forward to trying with the appropriate thickness for extra juicy chops!). Definitely double the sauce, I also used both green onions and shallots- love how each add their own "spice" to the sauce. This is a dish with a ton of complex flavors and depth that comes together perfectly to produce a comforting, filling, and, most importantly, tasty meal .
Second time making this recipe I doubled the Dijon and used half and half instead of heavy cream. Loved it even more!!
I had my doubts, but I substituted chicken breasts to make this slightly healthier. We were blown away. Served with fried apples on the side. I only wish I had doubled the sauce!
I concur with many others that this sauce is fabulous. I substituted dry sherry for the white wine, and it balanced the mustard and cream beautifully.
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