Pork Chops With Dijon Cream Sauce Recipes

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PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

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.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

PORK CHOPS WITH DIJON SAUCE



Pork Chops with Dijon Sauce image

Here's a main course that tastes rich yet isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. -Bonnie Brown-Watson, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1/3 cup reduced-sodium chicken broth
2 tablespoons Dijon mustard
1/3 cup half-and-half cream

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.

Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 432mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

BAKED PORK CHOPS WITH DIJON CREAM SAUCE



Baked Pork Chops with Dijon Cream Sauce image

Easy oven baked Pork Chops with Dijon Cream Sauce is a dreamy, delicious way to take plain old pork chops to a whole new level. These thick, juicy pork chops smothered in a garlicky dijon sauce will make you think twice about ever serving a plain old pork chop again!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 11

4 boneless pork chops (see note)
salt and pepper (to taste)
2 tablespoons butter
2 teaspoons oil
1 tablespoon butter
2 teaspoons minced garlic
1 cup chicken broth (I used low sodium)
2 tablespoons dijon mustard
1 cup heavy cream
½ teaspoon salt, or to taste
¼ teaspoon cracked black pepper (or to taste)

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.

Nutrition Facts : Calories 448 kcal, Carbohydrate 3 g, Protein 31 g, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 173 mg, Sodium 690 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PORK CHOPS WITH DIJON GLAZE



Pork Chops with Dijon Glaze image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons EVOO, plus more for drizzling
3 cloves garlic, finely chopped
1 large shallot, finely chopped
Grated zest of 1 lemon
Kosher salt and freshly ground pepper
2 shots dry sherry
1/2 cup chicken stock
1/3 cup honey
2 rounded tablespoons Dijon mustard
Handful fresh tarragon leaves, chopped
Four 1 1/2-inch-thick bone-in pork chops

Steps:

  • Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
  • Heat a grill pan or griddle over medium-high heat.
  • Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

PORK CHOPS WITH DIJON SAUCE



Pork Chops with Dijon Sauce image

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

Provided by Elise Bauer

Categories     Dinner     1-Pot     Quick and Easy     Dijon     Pork     Pork Chops

Time 35m

Yield 4

Number Of Ingredients 11

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)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 315 kcal, Carbohydrate 6 g, Cholesterol 76 mg, Fiber 1 g, Protein 13 g, SaturatedFat 11 g, Sodium 469 mg, Sugar 3 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g

AMAZING PORK CHOPS IN CREAM SAUCE



Amazing Pork Chops in Cream Sauce image

Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.

Provided by CHRISTINEPEREZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 25m

Yield 8

Number Of Ingredients 7

3 tablespoons butter
8 boneless pork chops
salt, to taste
ground black pepper, to taste
¾ cup white wine
¾ cup heavy cream
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
  • Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g

A MESS OF PORK CHOPS WITH DIJON DRESSING



A Mess of Pork Chops With Dijon Dressing image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 30m

Yield 8 servings

Number Of Ingredients 11

20 pork chops, 1/2 inch thick
Salt
freshly ground black pepper
1 teaspoon ground allspice
1 bunch fresh thyme
1 tablespoon grapeseed oil, plus oil for grill
1/3 cup thinly sliced shallots
2 tablespoons Dijon mustard
2 tablespoons soy sauce
Juice of 1 lemon
1/2 cup dry white wine

Steps:

  • Season chops on both sides with salt, pepper and allspice. Place thyme sprigs on each. Reserve 1 tablespoon thyme leaves. Put chops in a large bowl or container, making layers, cover and refrigerate overnight.
  • Remove chops from refrigerator. Heat grill and brush grates with oil. While grill is heating, heat tablespoon of oil in a skillet, add shallots and sauté until tender and starting to brown. Stir in mustard, soy sauce, lemon juice and wine. Bring to a simmer. Season with salt and pepper. Stir in thyme leaves. Set aside.
  • Grill chops - with thyme sprigs still stuck to them - just a few minutes a side until lightly browned, in more than one shift if needed, depending on size of your grill. Pile them on a platter. Warm sauce and serve alongside.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 13 grams, Sodium 785 milligrams, Sugar 1 gram, TransFat 0 grams

CAST IRON SKILLET PORK CHOPS WITH DIJON SAUCE



Cast Iron Skillet Pork Chops with Dijon Sauce image

This is a quick, simple cast iron pork chop recipe that is packed with flavor, and also low carb! The bonus is this sauce would be great on chicken and beef as well. Note: I'm not the biggest fan of any type of mustard, but I found this sauce to be divine and the mustard is not overpowering at all.

Provided by norah

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 35m

Yield 4

Number Of Ingredients 12

4 boneless pork chops
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
1 pinch salt and ground black pepper to taste
3 tablespoons salted butter, divided
1 tablespoon olive oil
1 medium onion, thinly sliced
1 cup dry white wine
1 cup chicken broth
¾ cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.
  • Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.
  • Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
  • While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.
  • Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.
  • Remove chops from the oven, top with sauce, and serve.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 7.8 g, Cholesterol 144.5 mg, Fat 35.7 g, Fiber 0.5 g, Protein 25.2 g, SaturatedFat 18.8 g, Sodium 634.4 mg, Sugar 2.3 g

PORK CHOPS WITH DIJON CREAM SAUCE



Pork Chops With Dijon Cream Sauce image

This recipe calls for reduced sodium, fat free chicken broth and fat free evaporated milk, but I've also made it with regular chicken broth and regular evaporated milk. Good both ways...and nice to know that something can be healthy and still taste yummy! I also use the thin cut pork chops just as a matter of preference. I got this recipe in the mail on a recipe card from some company that wanted me to buy their cookbook...please, I have Zaar! What do I need with their cookbooks...but I sure like this recipe of theirs!

Provided by Troop Angel

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) boneless center cut pork chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
cooking spray
1/3 cup reduced-sodium fat-free chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup fat-free evaporated milk

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!

Nutrition Facts : Calories 226.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 87, Sodium 657.3, Carbohydrate 3, Fiber 0.2, Sugar 2.6, Protein 35.2

FAST FRY PORK CHOPS WITH DIJON MUSHROOM CREAM SAUCE



Fast Fry Pork Chops With Dijon Mushroom Cream Sauce image

This makes a lot of sauce so you might want to cut the amounts in half. You can also use pork medallions flattened to about 1/4-inch thickness with a meat mallet or rolling pin in place of the fast fry chops, also you can lightly dredge the chops in flour before frying.

Provided by Kittencalrecipezazz

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

6 -8 pork chops (use fast-fry chops, about 1/4-inch thick or a little more)
seasoning salt
black pepper
2 tablespoons butter
2 tablespoons oil
3/4 lb sliced fresh mushrooms
1 small red bell pepper, finely chopped
1 small onion, finely chopped
1 tablespoon minced fresh garlic
3/4 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/4 cup grated parmesan cheese (optional)
3 tablespoons Dijon mustard (can use more or less)

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.

CREAMY DIJON PORK CHOPS



Creamy Dijon Pork Chops image

The mustard cream adds a nice touch to this speedy skillet supper. My family prefers them to plain pork chops. -Janet Briggs

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (1/4 to 1/2 inch thick)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry white wine
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard

Steps:

  • In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm., In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.

Nutrition Facts :

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