Pork Chops With Dijon Cream Sauce Recipe Recipe Cards

PORK CHOPS WITH DIJON SAUCE

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

BAKED PORK CHOPS WITH DIJON CREAM SAUCE

Steps:

• Preheat oven to 425 degrees.
• Generously season pork chops with salt and pepper on both sides.
• In a large skillet over medium heat, melt butter. Drizzle oil into the pan.
• Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
• To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.
• Add chicken broth. Whisk in dijon mustard, then cream. Stir in salt and pepper.
• Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
• Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
• Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.

PORK CHOPS WITH DIJON CREAM SAUCE

Steps:

• Trim fat from chops.
• Sprinkle both sides with salt and pepper.
• Spray a large heavy skillet with cooking spray.
• Heat skillet over medium high heat until hot.
• Add chops and cook 3 to 4 minutes on each side until browned.
• Remove chops from skillet and keep warm.
• Add broth to skillet.
• Stir to loosen browned bits.
• Combine mustard and evaporated milk and add to skillet.
• Reduce heat and simmer 7 minutes or until sauce is thickened slightly.
• Spoon sauce over chops.
• Serve and enjoy!

PORK TENDERLOIN WITH CREAMY DIJON SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
• Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
• Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

FAST FRY PORK CHOPS WITH DIJON MUSHROOM CREAM SAUCE

Steps:

• Season the pork chops on both sides with salt and pepper.
• Heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.
• Add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.
• Add in the onion, bell pepper and garlic; saute for about 3 minutes.
• Add in the wine, broth and cream and stir with a wooden spoon scraping up any browned bits on the bottom of the skillet; bring to a boil and simmer until slightly reduced and thickened (about 20 minutes).
• Mix in the Dijon mustard and Parmesan cheese (if using) and then return the chops back to the skillet and simmer for 5-6 minutes.
• Season the sauce with salt and pepper.
• Serve the pork chops with the sauce over them or on the side.