Pork Chops with Dijon Sauce

DinnerLow CarbMustardPork Chops

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

Photography Credit: 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.

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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.

Pork Chops with Dijon Sauce Recipe

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4

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 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)

*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.


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


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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

88 Comments / Reviews

No ImagePork Chops with Dijon Sauce

Did you make it? Rate it!

  1. Kelly

    I have made this recipe so many times over the years. It is one of our all-time favorites! I noticed that the photo was updated a while back… Were any updates made to the recipe? I have always used scallions. I really thought the original recipe said scallions but this one says shallots! Have I been doing it wrong all along?? Lol I’m making this again tomorrow, using shallots, to see what I’ve been missing.


    Show Replies (1)
  2. J

    The family loved it. I am getting in the habit of brining/marinating my chops (no matter what, they always come out like shoe leather if I don’t), so I already had mine in Dale’s & Weber steak & chop marinade seasoning when I looked up your recipe for the pan sauce. The Dales’s combo nicely complemented your recipe; I added in appx 3 tbsp of the marinade (boiled it w the rest if the sauce) to marry the 2. Thank you for enhancing the chops with your wonderful, satisfying recipe. I’ll most definitely use this again.


  3. Buwaneka Atapattu

    That is best porkchop dish I ever had. I accompany with five colours of Boiled vegetables and pan grilled pineapple with crispy French fries 80 grams..
    My stomie was full.


  4. Amy

    Just plain delicious. I’ve wanted to learn a sauce like this my whole life.


  5. Katie

    Delicious, everyone loved it (even my 3-year-old)! Thanks for sharing and I will add this to my meal rotation for sure. I am following a Paolo/Whole30ish diet (except I do cook and consume alcohol which is technically not compliant) so I made some changes to the recipe. I substituted the 1/2 cup heavy cream for 1/2 cup of Trader Joe’s Coconut Milk. I also didn’t have any white wine, so I used Brandy instead (after I saw that as another suggestion in the comments). The only thing I’m not sure about is the cooking time It looked like too long. I only had thin boneless pork chop so I cooked them for 5 minutes (this is after the browning of 2-3 mins on each side) and I took a read on the meat and I had overcooked it (it still was moist and tastey) and would ahve done it for less time.


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