Pork Chops with Dijon Sauce

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

Pork Chops Dijon Mustard Sauce
Elise Bauer

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.

Pork Chops Dijon Mustard Sauce
Elise Bauer

It's easy peasy, and tastes so good! The Dijon cream sauce is just lovely with the pork. Great served with new potatoes.

Pork Chops with Dijon Sauce

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4 servings

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.

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


  • 1 tablespoon butter

  • 1 tablespoon extra virgin 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 minced onions

  • 1 cup dry white wine

  • 3/4 cup chicken stock

  • 1/2 cup heavy cream

  • 2 tablespoons Dijon mustard

  • 1 tablespoon chopped parsley, optional


  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.

    Elise Bauer
    Elise Bauer

    As soon as the butter has melted, add the pork chops to the pan and sear them, about 2 to 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.

    Elise Bauer
    Elise Bauer
  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.

    Elise Bauer
    Elise Bauer

    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.

Adapted (barely) from the New York Times: Pork Chops with Dijon Sauce


Perfect Pork Chops here on Simply Recipes

Pork Chops with Ginger Pear Sauce here on Simply Recipes

Pork Chops with Sweet and Sour Sauce here on Simply Recipes

Honey Mustard Pork Chops from Budget Bytes

Pork Chops Dijon Mustard Sauce
Elise Bauer
Nutrition Facts (per serving)
315 Calories
22g Fat
6g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 315
% Daily Value*
Total Fat 22g 28%
Saturated Fat 11g 53%
Cholesterol 76mg 25%
Sodium 469mg 20%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 13g
Vitamin C 1mg 5%
Calcium 46mg 4%
Iron 1mg 5%
Potassium 301mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.