Pork Chops with Dijon Sauce

By keenan

Ingredients

• 1 Tbsp butter
• 1 Tbsp olive oil
• 4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 1/4 inch thick
• Salt
• Freshly ground black pepper
• 1/4 cup chopped shallots or green onions
• 1 cup dry white wine
• 3/4 cup chicken stock*
• 3/4 cup heavy cream
• 2 Tbsp Dijon mustard
• 1 Tbsp chopped parsley (optional)

Details

Servings 4
Adapted from simplyrecipes.com

Preparation

Step 1

Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 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 green onions or shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup 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 chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.

Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 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 chops on a bed of sauce and serve.

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I don't eat pork myself, so I can't personally vouch for this recipe. But, I made this for my husband tonight and he liked it - he thought the sauce was great. I liked how easy it was to make. Very easy, few ingredients, and little preparation required. Thank you!

My mom made this one for me after I got back from overseas last August...I liked it so much that she makes it every time I go home now!

Just wonderful. I make this regularly now. The first time I made it I'd run out of Dijon, and the local store only had some kind of a honey variety. Turned out pretty good actually...

I love this recipe. I am going to make it for the second time tonight. The first time I used thinner, boneless porkchops because that's all I had, and it was still perfect.

I made this a while ago and actually messed up your directions (my hunger tends to cloud my reading comprehension skills), but it still turned out great! I plan on making this tonight or tomorrow night - the right way this time. This is another recipe of yours that has found a home in my little recipe rotation of food that wins every single time. Thank you!

Instead of the wine I like to use apple juice or cider. Adds a hint of sweetness which compliments the strong mustard flavor.

Could I make this without the white wine? Is there something I can substitute?

Elise, I swear this is the best recipe ever. I've made it countless times, my husband and kids love it. I even make it frequently for company. In fact, I never make chops any other way, anymore. I usually have an herb rice and roasted asparagus with it.

My husband loves pork chops, but the teenagers and I, not so much. Made this tonight to perk up my hubby on this cold January night and we LOVED it! Didn't have wine, didn't have scallions just used chicken broth in place of wine. Can't wait to make it again. Thanks!

This recipe has become a favorite in our household. I make it at least once a month. I like to serve the chops with cheesy garlic herbed potatoes. Yum, yum:)

Oui, tres bon. We had this with fresh green beans, wild long grain rice, and a nice (and cheap) vin de pays from Gascogne. The wine's green apple flavor really worked with the Dijon saus. I intended to make enough for two nights...not so.

Possibly. If the chops were thin, they might not need as much cooking time. One of the problems is that the hogs they're breeding these days are very lean. Less fat in the meat means less tender. I usually try to find a premium chop, for example from Niman Ranch, which comes from a hog breed with more fat in it, making for a more tender chop. The other thing you can do is brine the chop before cooking, which will plump it up with moisture, which will make it less likely to dry out and get tough while cooking. ~Elise

Oh, this looks delicious! I got tired of pork chops with cream of mushroom gravy long ago, and I haven't been too fond of any other pork chop recipes that I've tried. The sauce on this one, however, makes me want to run right out to the store!! Thanks for sparking my interest in chops again!

Too mitigate having tough pork chops, I learned a technique from Cooks Illustrated in which you start with a cold pan (for an electric burner, start with the pan on med-lo; for gas, start cold). Put the chops in, then raise the heat to med-lo or medium and cook until the center gets to 140F. Works like a charm every time! And now I have a delicious sauce to put on them... Thanks, Elise, as always!

My mother used to make a very similar recipe, except her's had capers in the sauce. I always loved the sauce over rice.

There was a similiar recipe in our Sunday paper this week, pork with a mustard sauce. I am going to combine both recipes and see how it goes. I plan to omit the onions and add barlett pears to heat through and crumble blue cheese over the top when done. Thanks

I made this last night for my husband because he always adds a tablespoon of mustard along side his pork chop. He loved it! I was surprised that he didn't even add extra mustard on the side. Thank you!

We cooked this last night and it was excellent. The sauce is very nice. This is not difficult to make but make sure to take your time and not rush. Remember 1 cup of wine for the sauce leaves 2 for the goose!

Very nice. We added the leaves from 3-4 sprigs of fresh thyme, and used only about half the stated amount of mustard since that is our preference. I could swear it tasted like there were capers in there, but there weren't. Maybe it was the grassy New Zealand Sauvignon Blanc wine we used. We typically use Sauvignon Blanc in white wine-based sauces because we enjoy that little bit of tang compared to Chardonnay, etc.

We just purchased an entire hog and had it processed. I now have no less than 12 packages of pork chops, so you know I am on the lookout for a variety of ways to prepare them. I will definitely be adding this to my repertoire. Thanks, everyone, for the suggestions about keeping thinner chops tender, that will be the trick for me.

We make pork chops quite often for dinner, too. Last night tried it with your sauce recipe. Very easy and tasty. Thanks. Adding it to my recipe file.

Excellent...easy to make and it was enjoyed by all. Thank you for such a great recipe.

A quick and easy recipe that would not be out of place in a high-end restaurant.

Posted by: Domesic Diva Heather on January 27, 2011 9:56 PM

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