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!

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. These chops are super easy to prepare making them perfect for weeknights, yet they are elegant and special enough to serve to company!

Tips for Making Pork Chops Dijon

• I like to get a thicker cut chop 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!
• 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 according to the USDA, unless you’re cooking pork organ meats as those need to be cooked to 160º.
• 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. And if you’d rather cook a pork tenderloin, these Apple Topped Pork Medallions are a family favorite!

Pork Chops

• 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

Pork Chops

• 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

• 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
• Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet

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Pork Chops Dijonnaise

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★★★★★

5 from 1 reviews

A tasty pork version of the classic chicken Dijon!

• Author: Liz Berg
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

• 1 tablespoon olive oil
• 1 shallot, minced
• 1 tablespoon butter
• 4 thick, bone in pork chops
• Seasoning salt (I used Montreal Steak Seasoning)
• 1/3 cup dry vermouth (can substitute white wine)
• 3 tablespoons Dijon mustard
• 2 tablespoons coarse, grainy mustard
• 1/2 cup heavy cream
• salt and pepper, optional

Instructions

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.