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Pork Chops Dijonnaise

posted by Liz Berg on July 11, 2026

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.

Pork Chops Dijonnaise on a white plate with carrots.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Expert Tips

4 Frequently Asked Questions

5 You May Also Like:

6 Pork Chops Dijonnaise Recipe

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

What is the Origin of Chicken and Pork Dijonnaise?

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.

What is Dijon Mustard?

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.

What is the Dijonnaise You Put on Sandwiches?

Durkee’s makes a condiment that is also known as dijoinnaise which is a mixture of mayonnaise and mustard.