Pork Chops Dijonnaise
This is a riff on my mom’s Chicken Dijon, except I add a minced shallot and some grainy mustard to the mix. Using bone in pork chops is imperative for flavorful, juicier and even more tender meat. I like to get a thicker cut chop, too, which minimizes the chance of them drying out while sauteing. When I was growing up, pork was much fattier, therefore our roasts and chops were rarely dry and always tasty! It’s also important not to overcook, so use your meat thermometer. 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.
Easy Pork Chop Recipes
Today, the Sunday Supper Tastemakers are sharing EASY pork chop recipes. If you’re in a rut, like I am most of the time, you’ll be delighted to have some new, speedy recipes for you to try.
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
- 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
- Heat olive oil in a large saute pan. Add minced shallots and cook until tender. Add chops and brown on each side.
- Lower heat and cook until internal temperature of pork chops is 140 degrees. Remove from pan and tent with foil.
- Turn up heat and add vermouth. Cook until most of the liquid has evaporated. Stir in mustards, then heavy cream. Cook a minute or two until the sauce thickens. Taste sauce for seasoning. Add salt or pepper if desired.
- Either add pork chops back into the pan and rewarm in sauce or serve chops with sauce poured over each individual portion.
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