Pork Chops Dijonnaise
Pork is a popular entree at our house. Often, I’ll take my favorite chicken dijon recipe and whip up Pork Chops Dijonnaise, with a creamy mustard sauce!
Easy Pork Recipes are terrific for weeknight meals, yet many, like this Pork Chop Recipe, are delicious enough for company.
Why You Must Make
This is a riff on my mom’s Chicken Dijon, except I add minced shallot and some grainy mustard to the mix. Using bone-in pork chops is imperative for flavorful, juicier, and even more tender meat.
- This easy pork chops recipe is super simple to prepare making it perfect for weeknights.
- Even though it’s an easy recipe, it’s elegant and special enough to serve to company!
- This simple sauce is fabulous on chicken, too, so there are TWO recipes to add to your dinner repertoire.
Ingredient Notes
- Kitchen Staples – Olive Oil (affiliate link to my go-to brand), Butter, Kosher Salt, Pepper
- Shallot – Aromatics like onions, garlic, leeks, and shallots add an additional level of flavor.
- Thick, Bone-In Pork Chops – The bone provides extra flavor.
- Dry Vermouth (I keep a bottle of Gallo Dry Vermouth in the refrigerator) – Alcohol, like salt, is a flavor enhancer. You may use a dry white wine instead.
- Dijon Mustard (affiliate link) – Adds the clean, sharp mustard flavor required for a Dijonnaise sauce. Grey Poupon is my go-to brand.
- Heavy Cream – To be classified as heavy cream, it must contain 36-40% butterfat. It will provide a creamy richness to the sauce.
Expert Tips
- Purchasing thicker-cut chops minimizes the chance of them drying out while sautéing. When I was growing up, pork was much fattier, so our roasts and chops were rarely dry and always tasty!
- As mentioned above, bone-in chops are definitely more flavorful, but you can use boneless, too, if that’s your preference.
- It’s also important not to overcook, so use your meat thermometer. Pork is now safe to eat when it reaches 145º F according to the USDA, unless you’re cooking pork organ meats, and those need to be cooked to 160º F.
- PRO-Tip: There is a phenomenon known as carryover cooking time. This is when the internal temperature of the meat continues to rise after it’s removed from the heat source. It’s typically about 10° F. So it’s OK to pull your meat off the grill early as long as you cover it and let it rest for ten minutes before serving, so the internal temperature rises to the desired mark.
- If the hubby is grilling, I’ll often brine the chops to help infuse them with moisture. Even just an hour in a solution of water, salt, and sugar works wonders. I like to add fresh herbs, too.
Frequently Asked Questions
In the Burgundy region of France, pork chops were often served with a sauce of mustard, cream, and white wine. This became known as Pork Dijonnaise.
It’s mustard from Dijon, France, made from brown or black mustard seeds, white wine, unfermented grape juice, and seasonings. It’s known for a clean, strong flavor. The best-known brand is Grey Poupon.
Durkee’s makes a condiment that is also known as dijoinnaise which is a mixture of mayonnaise and mustard.
You May Also Like:
If you love pork as much as my family does, there’s nothing better than finding some EASY pork chop recipes. If you’d rather cook a pork tenderloin, these Apple Topped Pork Medallions are a family favorite! And in the summer, we love grilling using this Best Pork Marinade!
- Easy Grilled Pork Chops from A Farm Girl Dabbles
- Grilled Ginger Soy Pork Chops from Kalyn’s Kitchen
- Pork Tenderloin with Calvados Cream Sauce
- Apple Mustard Pork Tenderloin
- Stuffed Pork Chops
- Prosciutto and Pork Pinwheels
- More Entree Recipes
Pork Chops Dijonnaise Recipe
A tasty pork version of the classic chicken Dijon!
Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 tablespoon butter
- 4 thick, bone-in pork chops
- Seasoning salt (I used Montreal Steak Seasoning)
- ⅓ cup dry vermouth (can substitute white wine)
- 3 tablespoons Dijon mustard
- 2 tablespoons coarse, grainy mustard
- ½ cup heavy cream
- salt and pepper, optional
Instructions
- Heat olive oil in a large sauté pan. Add minced shallots and cook until tender. Add chops and brown on each side.
- Lower the heat and cook until the internal temperature of pork chops is 140º F. Remove from the pan and tent with foil.
- Turn up the heat and add vermouth. Cook until most of the liquid has evaporated. Stir in the mustards, then the heavy cream. Cook for a minute or two until the sauce thickens. Taste the sauce for seasoning. Add salt or pepper if desired.
- Either add pork chops back into the pan and rewarm in the sauce, or serve chops with the sauce poured over each portion.
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Nutrition Information:
Yield:
4Serving Size:
1 pork chopAmount Per Serving: Calories: 534Total Fat: 35gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 173mgSodium: 677mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 42g
27 Comments on “Pork Chops Dijonnaise”
Pork and mustard play so nicely together. Really terrific looking recipe — thanks!
That mustard sauce sounds perfect!
so good!
This is the best pork chop recipe by far! It’s always moist and perfect!
Super yummy recipe Liz! You’re using lean pork chops in this one, which we often avoid, since -like you mentioned- tend to dry out. We usually grill port chops cut from the neck section (chuck/shoulder) which are fattier and therefore more flavorful. The brine tip sounds like a great idea for using leaner cuts as well though, we’ll definitely give it a try.
As for the recipe , it’s a fantastic combo that would also work excellent with tenderloin, right?
Thank you for another delicious post dear!
Sending you our love,
Mirella and Panos
xoxo
We eat more pork than anything else and I love finding a new recipe that yields a moist and delicious chop. Thanks, dear friend!
Mustard sauce is probably my most favorite topping for pork. Your chops look great.