Pork Chops with Dijon Sauce

Pan-fried pork chops with a creamy, Dijon mustard sauce.

  • Cook time: 30 minutes
  • Yield: Serves 4.

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)

*If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.

Method

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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.

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2 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.

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3 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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Comments

  1. Sheeijan

    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!

  2. James

    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!

  3. Ina

    This was epic! I never made pork chops that tasted this good. I also made it with the broccoli salad. Yum! I really enjoy all your recipes!

  4. Bjorn

    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 also made it in Belgium this summer, so for a bit of a local touch I used a Leffe Blond instead of white wine and Tierenteyn mustard (an excellent mustard, local to Gent) instead of Dijon. Fabulous.

    Thanks!

  5. Kelly

    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.
    Tonight I think I’ll roast some red potatoes with rosemary and red onions to go with it.

  6. Jamie

    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!

  7. PamC.

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

  8. kim

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

    Looks great but I just don’t have the wine on hand.

    Try chicken stock with a touch of lemon juice. ~Elise

  9. Kelly

    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.

  10. Judy

    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!

  11. Kristen Z

    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:)

  12. Scottee

    I made this for the first time last night. It was easy and delicious, possibly the best pork chops I’ve ever made. This recipe is going into my permanent rotation, for sure! Thanks, Elise!

  13. Carl

    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.

  14. Earl

    Elise, my wife LOVES this recipe and begs for it every week. Thank you, yet again, for another weapon in my cooking arsenal. One day I’ll tell her where I get all these great ideas.

    So glad you like it! ~Elise

  15. Linda

    I made this recipe last night but accidentally used beef stock. Nevertheless, it was excellent. (It was a stray beef stock carton amongst the chicken stock, and I didn’t read the label. Head down in shame.) The balance of the dijon and stock was just right. Thanks for sharing this recipe. I’ll try chicken stock, for sure, next time.

  16. Rene Warhol

    Hello Dijon Sauce! Good bye, Cream of Mushroom Soup! Delicious and so quick and easy. Thank you for sharing this. Will try this with chicken breasts also.

  17. Alex Wood

    Great combination this, and as cabbage and mustard are of the same family a quick sauteed savoy or hispi cabbage go wonders with this dish

  18. Katherine

    This was absolutely delicious! My husband looked at it and said, “That is so high carb!” (he’s on a low carb diet) He was pleasantly surprised when I told him it wasn’t and even more pleasantly surprised when he ate it.

  19. arosi

    The sauce was amazing but chops were tough. What did I do wrong? Over cook?

    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

  20. Katherine @ NightOwlChef

    This looks absolutely delicious! It’s a good “fancy basic” recipe, I call them. Too bad my boyfriend doesn’t like pork; more for me!

    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!

  21. srs1972

    I can totally vouch for the brining method. My husband likes to buy whole pork loins when they go on sale at the wholesale club. Grilling seemed to be the only way to cook the chops until I found Elise’s suggestion. Success! We have made this recipe several times now. Delicious and perfect. The only thing I do differently is double the recipe :)

  22. Shannon

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

  23. ben

    This is very similar to a Julia Child recipe that’s one of my standbys, Côtes de Porc Sauce Nénette, which doesn’t have the stock or the herbs, and includes tomato paste in the sauce as well as the mustard.

  24. Rebecca J Hyink

    Fast, easy, elegant & fabulous! My family including 4 kids age 12 & under loved it. I have avoided cooking pork chops as I have not been successful in keeping them moist. These were not the least bit dry & the sauce was delicious. This will become my go-to recipe for them. All the other recipes I’ve tried on this blog are also winners. I am an official fan. Thanks Elise!

  25. Edward

    This looks great
    Just wondering – is chicken stock interchangeable with chicken broth?

    Also, would this sauce work well with chicken breasts?

    Thanks!

    Yes, you could use chicken broth. And yes, the sauce would be great with chicken breasts. ~Elise

  26. Rene

    I love pork chops but they always come out tough. What am I doing wrong?

    Sounds like you are over-cooking them. They should still be a little pink inside (lookup the USDA’s new recommendations on cooking pork if you aren’t sure). Pork these days are also bred to be very lean, and fat is one of the things that will help keep the meat moist. What some people do to counter the leanness of the meat is to brine the pork first in a mixture of 1/4 cup of kosher salt for every 1 quart of water. ~Elise

  27. Peter

    Prepared this last Thursday, as soon as I saw the recipe. I used bone-in rib chops, and substituted grainy dijon mustard for the regular. Also, used half-and-half instead of the heavy cream. The result was moist and delicious. I’ll be making this again. Thanks.

  28. Amy

    Thanks for the tips on lean cuts. My kids loved this recipe (10 and 13) which was a pleasant surprise. I’ll follow your advice on lean cuts as my husband tasted his serving and mentioned, “dry as shoe leather” to the great amusement of my son. We share cooking responsibilities so I see a “pork chop cook-off” in our future. And, I may not share these tips! ;-)

  29. Michelle K

    Wonderful recipe. Made it last night, but served the sauce separately, as my little kids not fans of mustard. The chop was a bit dry, so I will lessen the cooking time next time. When you say brine the chop, how do you do it?

    Dissolve 1/4 cup of kosher salt in 1 quart of water. Add the chops. You might want to use a large freezer bag in a bowl so that the chops are completely surrounded by the brine. Let sit in your fridge for 2 to 3 hours. Remove and rinse off brine. You can find lots of tips and ideas regarding bringing if you do a simple internet search. ~Elise

  30. Chef Sherry

    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!

  31. Mike

    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!

  32. TThomas

    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.

  33. Celeste

    This was FABULOUS. I did the bone in chop and boneless chop – prefer the bone in, it was very tender. This is the best sauce I’ve ever had over Pork. Can’t wait to try over fish.

    Used the sauce the next day as a drizzle over rice – EXCELLENT again.

  34. Becky

    Outstanding…so much that the word doesn’t even cover it. Fabulous…A++…Perfect 10…home run….you get the point. It was absolutely delicious, and I even used boneless chops that were less than an inch thick (all I could find–I hate messing with the bone during dinner). They were tender and the sauce was perfection. We have a quarter cup left and it feels like a sin to throw it out. We ate it with the roasted potatoes, as you suggested, which were crispy and delicious, and steamed broccoli, which my kids (well, one of them) gobbled up with the sauce drizzled over it.

    This is a perfect recipe for company, sure to earn rave reviews for the cook. I will be making this again and again and again and again and again….

  35. Jen

    Your site is a recipe goldmine. I made this for dinner tonight and it was outstanding. I am a novice cook but this was very quick and easy. I had no heavy cream so I used half and half, and I didn’t have the wine on hand so I used chicken stock with a bit of lemon juice like you said. I also decreased the mustard to about a tablespoon just as a personal preference.

    Upon tasting it, my younger brother exclaimed “Holy crap, this is AMAZING!” and my family raved on and on. Definitely a keeper. :)

  36. Melissa

    These are spectacular. White wine, Dijon, shallots and cream? Heck. Yes. Thanks for this wonderful dinner. 17 successful recipes from you and counting. ;)

  37. EdFromT.O.

    This is why I frequent your site.
    A quick and easy recipe that would not be out of place in a high-end restaurant.
    I saved the leftover sauce and kept sampling it the next day every time I was near the fridge.

  38. Lauren

    Yum! I added some honey along with the dijon and parsley in the last step and it turned out fabulous. Chops were cooked perfectly.

  39. Becca

    Thank you! Thank you! This recipe just reinvented pork chops and rice (I served the sauce over rice) for my family! I feel guilty accepting all of their praise because you deserve it all.

  40. plainsgal

    I am delighted you posted this recipe! I’ve been cooking for years, and gave up on panfrying pork because it was always tough. But his was luscious–so tender and moist. Definitely a keeper!

  41. Stephanie

    I finally got around to making this… I’m sure it’s not the recipe, it has to be me, but it really didn’t turn out for me. I liked the flavor of the sauce, though, so I definitely want to try this again. I think I cooked the chops too long, and my sauce never thickened (I never have been a good gravy/sauce-maker). I hope it turns out better next time- and I will try again!

  42. Evelyn

    I made this twice, the first time with the Dijon mustard and the second time without. I much preferred the version without the mustard, because it let the delicate flavour of the wine, cream and scallions come out. My husband preferred it without mustard, too. Actually, he picked up the plate and licked it clean, that’s how good it was! Thanks for the excellent recipe.

  43. Michelle T.

    I made this pork tonight for the first time, and WOW WOW WOW was it good!!! It got rave reviews from the entire family! I didn’t have any wine, so I made it all with chicken broth…I can only imagine how much the wine adds, and I can’t wait to make it again the “right” way. Thank you for another fantastic recipe!!

  44. Patti

    Elise, another wonderful recipe. Thank you! My husband and I thoroughly enjoyed these pork chops. I shared the recipe with our daughter, who made them for company, and she said everyone was very pleased with her meal.

  45. Sarah

    Just made this recipe tonight and it was really delicious, especially the sauce!!! I took Rene’s advice and served it with sautéed savoy cabbage (with shallots & garlic) and it was a perfect side.

  46. kas

    I made this twice now, with one little change. I didn’t want to share what I had for wine in the house, so I used brandy in it’s place. Instead of a whole cup I used about 3/4 cup then topped it off with stock & a squeeze of lemon. Really, really, good!

  47. Nicky

    Hi Elise and family—- I have to say this recipe is fantastic. The mustard sauce is amazing, even my 4 and 6 yr olds loved it. I’ve since used it on chicken paillards and in potato salad, both worked wonderfully. I always make this with crispy baked potatoes, the sauce makes them extra wonderful. Thanks so much for all the great recipes, your blog is a go to site for me when planning my weekly menus.

  48. Michael Burke

    I really liked this… but, like Stephanie above, my sauce never really thickened. I’m thinking a little less wine or stock…but definitely worth tweaking because it was delicious.

  49. Brittany

    This was absolutely delicious! It is also the first time I have ever made pork chops. We have a house full of picky eaters and even our youngest of 8 yrs old ate every last bite and LOVED it! Thanks So Much For This Recipe!!!!

  50. betty petty

    loved this — we have made it many times and my family including my daughter who does not like pork chops LOVES this !!

  51. Anonymous

    This was a wonderful dish! My husband commented on it being a milky liquid svieckova lol I didn’t have all the ingredients so I had to substitute a few. Thank goodness I had mustard powder in my pantry :) I used that instead of regular mustard and I only used half the required amount of white wine because it was to bitter otherwise, a dash of sugar and regular fried onions with one full cup of heavy cream. We had bread dumplings with Czech broiled carrots on the side ((YUM))