Pork Chops with Dijon Sauce
We eat a lot of pork in this family, even given my father’s Germanic background. Pork chops are the most convenient, which is probably why I remember my mother serving them so often growing up.
The chops were thinner, and almost always bone-in (there were a lot of kids gnawing on bones at our table). These days we get thicker chops and although we prefer bone-in, it just depends on what’s available at the market that day.
Given that we eat pork chops so often, dad is always on the look out for a good recipe. This recipe we pulled from the New York Times Sunday Magazine years ago and have made it several times since. It’s easy peasy, and tastes so good! The Dijon cream sauce is just lovely with the pork. Great served with new potatoes.
If using bone-in chops, score the fat that surrounds the chops (make vertical cuts through the fat, without cutting into the meat), so that the chops don't warp in shape as they cook.
- 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
- Freshly ground black pepper
- 1/4 cup chopped shallots or minced onions
- 1 cup dry white wine
- 3/4 cup chicken stock*
- 1/2 cup heavy cream
- 2 Tbsp Dijon mustard
- 1 Tbsp chopped parsley (optional)
*If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.
1 Sear the pork chops: 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.
2 Sauté onions or shallots, deglaze the pan with wine: Remove the pork chops from the pan and pour off most of the fat. Add the 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.
3 Add stock, return chops to pan, cover and cook: 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.
4 Remove chops, add remaining wine, reduce: 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.
5 Add cream, reduce, whisk in mustard and parsley: 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.