Pork Chops Dijonnaise #SundaySupper

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!Pork Chops Dijonnaise | Incredibly delicious pan seared chops with a creamy mustard sauce

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.Pork Chops Dijonnaise | Pan seared chops with a creamy mustard sauce

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.

Pork Chops

Pork Chops

And More Pork Chops

Pork Chops Dijonnaise | Incredibly delicious pan seared chops with a creamy mustard sauce

Pork Chops Dijonnaise
Prep time
Cook time
Total time
A tasty pork version of the classic chicken Dijon!
Recipe type: Entree, Pork
Serves: 4 servings
  • 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
  1. Heat olive oil in a large saute pan. Add minced shallots and cook until tender. Add chops and brown on each side.
  2. Lower heat and cook until internal temperature of pork chops is 140 degrees. Remove from pan and tent with foil.
  3. 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.
  4. Either add pork chops back into the pan and rewarm in sauce or serve chops with sauce poured over each individual portion.

Pork Chops Dijonnaise | Incredibly delicious pan seared chops with a creamy mustard sauce

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  1. Such an elegant dinner idea, Liz! Love that mustard sauce! 🙂

  2. The mustard sauce sounds great! Gonna have to give it a try:@)

  3. These look so juicy! The mustard sauce looks amazing!

  4. Claudia Lamascolo says:

    wow those are awesome looking !!!

  5. I only had chicken dijonnaise before, your pork version sounds and looks even better because they look really succulent and tender.

  6. We love pairing mustard with chops. They’re perfect together!

  7. I love the sound of this flavor for pork! And you’ve cooked your chops perfectly it appears.

  8. I just love Dijon mustard and this looks a bit different and interesting. In fact “Côtes de porc à la moutarde” is one of the most common way to serve pork chops in France and a good change to the classic pork-apple combination.

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