Pork Chops with Dijon Sauce

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.

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


  • 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 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.

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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.

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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.

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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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  • Kenneth Odorizzi

    Awesome recipe. Gotta buy great/thick and juicy chops. Added a light sprinkle of goat cheese on top of chops. Very good results.

  • Natalie

    The pork chop was perfectly cooked and delicious but I think the sauce would have been better with only half the dijon mustard. A little too tangy for my taste.

  • Nancy

    I love these pork chops .i just made them . I had a nice open French white wine . This is one of my favorite pork chop recipes ! Thank you !

  • Lori

    I immediately double the recipe and it came out great. My husband doen’t like sauces cooked with wine so I substituted water for the wine. The pork wasn’t exactly moist, but it was not over cooked and tasted great. I am glad I doubled the sauce, but it did require longer reduction times. Other than that. Yummy!

  • Abbie

    Wonderful sauce, tough meat. I used organic bones less chops, they lacked flavor inside and good texture. This method would work great with chicken. The sauce was wonderful.

  • Dan Joraanstad

    The results of pork chops with dijon….yum!! I took up the suggestion made earlier to use 3/4 cup brandy instead of white wine. It was great….and no sacrificed bottle of wine. I think some folks posting have not had luck in reducing the sauce. Perhaps they might use a greater heat. I found that the exact results came about following the recipe. 3 minutes boiling with the alchohol, 3 minutes boiling with cream. It truly means boil. Great addition to the line up and nice to know how to make a basic cream and mustard sauce. Thanks.

  • Tomoko

    This was super! Very easy, very tasty! Adding to family favorite!

  • Amanda

    Planning to make this on the weekend. Going to be grilling the chops and I saw another pork recipe on your site wherein you brined the Pork. A tenderloin, I believe. Would it be overkill to brine a pork chop – even a thick one?

  • Ted Torretti

    Wow! I fixed this earlier in the week and the whole family was particularly knocked out by the sauce that is part of this recipe. We are all big fans of pork and this recipe gives us another excuse to include it in our rotation of meals. Thanks for the wonderful blog and the great variety of recipes you’ve shared. I’ll certainly be trying more of them.

  • Tatiana

    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.
    Just noticed another recipe for mushroom Bourbon Cream sauce. Will definitely cook it next time.

  • 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))

  • betty petty

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

  • 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!!!!

  • 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.

  • joshua

    I’m gonna cook this dish in our school competition. I tried cooking it at home and it was great! Thanks.

  • 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.

  • 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!

  • Lynne Frost

    I think involving a little tarragon here would be great.

  • 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.

  • 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.

  • 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!!

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • Domesic Diva Heather

    I love this pork chop recipe! I made it with the new potatoes. It was divine!!! Thank you.

  • 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.

  • Melissa

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

  • Dawid

    That’s a great recipe. Quick, no special ingredients and taste soooo gooood. :)

  • 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. :)

  • Michelle

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


  • 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….

  • Danielle

    This sauce is excellent! I will be making this again!

  • 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.

  • SewCalGal

    We had this for dinner last night. Yummy. Thanks for the recipe.

  • 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.

  • 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!

  • 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!

  • 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

  • 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! ;-)

  • 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.

  • 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

  • Edward

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

    Also, would this sauce work well with chicken breasts?


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

  • 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!

  • EXrider

    I’ve been making this recipe for years ever since you first posted it, everyone loves it!

  • 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.

  • 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.

  • 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 :)

  • 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!

  • 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

  • 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.

  • 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

  • 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.

  • 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.


  • 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

  • joyce li

    I love this recipe. Thanks for sharing! The flavor is amazing!

  • 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.

  • 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!

  • 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:)

  • 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!

  • 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.

  • 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

  • PamC.

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

  • 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!

  • Mechelle

    Wow! This turned out so well. My family really enjoyed it.

  • Ally

    Yum! I modified slightly, but not too much. So delicious!

  • 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.

  • Tina

    This is a great recipe! I tried and it turn out great! Thank you!!!!

  • Anthony Hooks

    This is a good recipe. I used honey dijon mustard and it tasted great.

  • CE from Minneapolis

    Quick and easy. The kids love it too.

  • 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.


  • HJ

    Wow wonderful and easy. Loved the sauce.

  • 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!

  • 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!

  • 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!

  • SB

    We had this tonight. It was quite tasty and very easy. Thanks!