Pork Chop Recipes Dijon Mustard – Simple, Flavor-Packed Dinner
Pork chops and Dijon mustard are a natural match—savory, tangy, and satisfying with minimal fuss. This recipe gives you a juicy chop with a silky sauce that tastes like you fussed, even when you didn’t. It works for weeknights but feels special enough for guests.
You can pan-sear, oven-finish, or even grill with a quick pan sauce on the side. If you like bold flavor with simple steps, this is your kind of dinner.
Pork Chop Recipes Dijon Mustard - Simple, Flavor-Packed Dinner
Ingredients
Method
- Season the pork: Pat the pork chops dry.Season on both sides with salt, pepper, and a light sprinkle of garlic powder or smoked paprika if using. Let them sit at room temperature for 15–20 minutes while you prep the sauce ingredients.
- Preheat the pan: Heat a large skillet over medium-high. Add a swirl of oil.When the oil shimmers, you’re ready to sear.
- Sear the chops: Lay the chops in the pan without crowding. Sear 3–4 minutes per side until deeply browned. If they’re thick, stand them on the fat cap for a minute to render.Transfer to a plate to rest; tent loosely with foil.
- Sauté aromatics: Lower heat to medium. Add butter to the pan. Sauté minced shallot or garlic for 30–60 seconds until fragrant, scraping up browned bits with a wooden spoon.
- Deglaze: Pour in the white wine or broth.Simmer 2–3 minutes to reduce by about half. This concentrates flavor and loosens up the fond (those tasty brown bits).
- Add mustards: Whisk in Dijon mustard and whole-grain mustard (if using). Simmer 1 minute until smooth and slightly thickened.
- Finish with cream: Stir in cream or crème fraîche.Add thyme or a pinch of tarragon. Simmer another minute. Taste and adjust with salt and pepper.For brightness, add a small squeeze of lemon. If the sauce gets too thick, thin with a splash of stock.
- Return the chops: Nestle the chops back into the sauce and reduce heat to low. Warm for 2–3 minutes until the chops reach 145°F internal temperature.Don’t overcook.
- Rest and serve: Let the chops rest off heat for 5 minutes. Spoon sauce over the top. Garnish with chopped parsley or chives.Serve with mashed potatoes, roasted asparagus, or a simple green salad.
What Makes This Special
This recipe leans on Dijon mustard for a sharp, slightly creamy bite that wakes up mild pork. A touch of white wine or broth adds brightness and helps build a proper pan sauce.
A spoonful of cream or crème fraîche rounds things out without making it heavy. The technique is straightforward: sear, make a quick sauce, rest, and serve. Best of all, it uses pantry staples and one skillet, so cleanup stays easy.
Shopping List
- Pork chops (bone-in or boneless, 1 to 1¼ inches thick, 4 pieces)
- Kosher salt and freshly ground black pepper
- Garlic powder (optional) and/or smoked paprika
- Olive oil or neutral oil (for searing)
- Butter (1–2 tablespoons)
- Dijon mustard (2–3 tablespoons)
- Whole-grain mustard (optional, 1 tablespoon for texture)
- Dry white wine or low-sodium chicken broth (½ cup)
- Heavy cream or crème fraîche (¼–⅓ cup)
- Low-sodium chicken stock (extra, if needed, for thinning)
- Fresh garlic (1–2 cloves) or shallot (1 small), minced
- Fresh thyme or tarragon (a few sprigs or 1 teaspoon chopped)
- Lemon (for a finishing squeeze; optional)
- Fresh parsley or chives (for garnish)
Instructions
- Season the pork: Pat the pork chops dry.Season on both sides with salt, pepper, and a light sprinkle of garlic powder or smoked paprika if using. Let them sit at room temperature for 15–20 minutes while you prep the sauce ingredients.
- Preheat the pan: Heat a large skillet over medium-high. Add a swirl of oil.When the oil shimmers, you’re ready to sear.
- Sear the chops: Lay the chops in the pan without crowding. Sear 3–4 minutes per side until deeply browned. If they’re thick, stand them on the fat cap for a minute to render.Transfer to a plate to rest; tent loosely with foil.
- Sauté aromatics: Lower heat to medium. Add butter to the pan. Sauté minced shallot or garlic for 30–60 seconds until fragrant, scraping up browned bits with a wooden spoon.
- Deglaze: Pour in the white wine or broth.Simmer 2–3 minutes to reduce by about half. This concentrates flavor and loosens up the fond (those tasty brown bits).
- Add mustards: Whisk in Dijon mustard and whole-grain mustard (if using). Simmer 1 minute until smooth and slightly thickened.
- Finish with cream: Stir in cream or crème fraîche.Add thyme or a pinch of tarragon. Simmer another minute. Taste and adjust with salt and pepper.
For brightness, add a small squeeze of lemon. If the sauce gets too thick, thin with a splash of stock.
- Return the chops: Nestle the chops back into the sauce and reduce heat to low. Warm for 2–3 minutes until the chops reach 145°F internal temperature.Don’t overcook.
- Rest and serve: Let the chops rest off heat for 5 minutes. Spoon sauce over the top. Garnish with chopped parsley or chives.Serve with mashed potatoes, roasted asparagus, or a simple green salad.
Keeping It Fresh
Leftovers keep well for 3–4 days in an airtight container in the fridge. Reheat gently over low heat on the stove with a splash of broth or water to loosen the sauce. The sauce will thicken as it chills, so add liquid gradually to restore a silky texture.
Avoid boiling the sauce on reheat; it can split. If freezing, store the chops without the cream added and finish the sauce fresh when reheating.
Why This is Good for You
Pork chops offer lean protein and B vitamins that support energy and metabolism. Using Dijon adds flavor without much fat or sugar.
A modest amount of cream creates a satisfying sauce, so you need less of it to feel complete. Pair with vegetables or a fiber-rich side like roasted Brussels sprouts or a quinoa salad to round out the meal. It’s a balanced plate: protein, some healthy fats, and plenty of flavor.
What Not to Do
- Don’t overcrowd the pan: You’ll steam the chops instead of searing them.Cook in batches if needed.
- Don’t skip the rest: Resting keeps juices inside the meat. Cutting too soon leads to dryness.
- Don’t over-reduce the sauce: Mustard can turn harsh if cooked to a paste. Keep it saucy and smooth.
- Don’t overcook: Pull chops at 145°F.They’ll be juicy and safe.
- Don’t drown the dish: The sauce should coat, not smother. A couple spoonfuls per chop is perfect.
Alternatives
- No cream: Swap in whole milk, half-and-half, or a knob of butter plus extra stock for a lighter sauce. For dairy-free, use full-fat coconut milk (expect a hint of coconut) or just reduce stock and whisk in a teaspoon of olive oil.
- No wine: Use chicken broth with a teaspoon of white wine vinegar or lemon juice for brightness.
- Herb swaps: Thyme is classic, but tarragon, rosemary (use lightly), or chives work well.
- Grill version: Grill seasoned chops over medium-high heat, 3–4 minutes per side.Make the mustard sauce in a skillet on the side and spoon over just before serving.
- Sheet-pan method: Sear chops briefly, then roast at 400°F for 6–10 minutes, depending on thickness. Make the sauce on the stovetop while they finish.
- Bone-in vs. boneless: Bone-in tends to stay juicier and has more flavor; boneless cooks faster. Adjust time accordingly.
- Add mushrooms: Sauté sliced cremini after searing the chops.They soak up the mustard cream beautifully.
FAQ
Can I use yellow mustard instead of Dijon?
You can, but the flavor will be flatter and less complex. If you must, add a pinch of ground mustard or a splash of vinegar to boost tang. Dijon is ideal for balance and heat.
How do I keep pork chops from drying out?
Buy chops at least 1 inch thick, pat dry, and sear hot for color.
Don’t cook past 145°F. Let them rest. Brining for 30 minutes in salted water (1 tablespoon salt per cup of water) also helps.
What sides go best with Dijon pork chops?
Mashed or roasted potatoes, buttered egg noodles, rice pilaf, or crusty bread for the sauce.
For vegetables, try green beans, roasted carrots, Brussels sprouts, or a simple arugula salad with lemon.
Can I make this ahead?
Yes. Sear the chops and make the sauce up to a day ahead. Reheat gently with a splash of stock and finish the chops in the sauce until warmed through.
Add fresh herbs right before serving.
Is there a low-carb version?
It’s naturally low-carb. Serve with cauliflower mash, sautéed greens, or roasted broccoli. Keep the sauce portion moderate if you’re watching calories.
What kind of wine should I use?
Use a dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked preferred).
Avoid sweet wines; they make the sauce cloying.
Can I use pork tenderloin instead?
Yes. Slice into 1-inch medallions, sear 2–3 minutes per side, and make the sauce the same way. Tenderloin cooks quickly, so watch the temperature closely.
How do I thicken the sauce without cream?
Reduce the broth a bit longer, then whisk in a teaspoon of cold butter, or make a quick slurry (½ teaspoon cornstarch stirred into 2 teaspoons cold water) and simmer briefly.
Final Thoughts
Pork Chop Recipes Dijon Mustard delivers big flavor with minimal effort.
A good sear, a smart pan sauce, and a few fresh herbs turn simple chops into a cozy, restaurant-worthy meal. Keep the technique the same and swap sides, herbs, or liquids to match what you have. It’s reliable, adaptable, and tastes even better than it looks.
Keep Dijon in your fridge, and you’ll always have a plan for dinner.
