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, 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 – Alcohol, like salt, is a flavor enhancer. You may use a dry white wine instead.
- Dijon Mustard – Adds a clean, sharp mustard flavor that’s required for a Dijonaise sauce. Grey Poupon is a popular brand.
- Heavy Cream – At least 36% butterfat. Adds a creamy richness to the sauce.
Expert Tips
- Purchasing thicker-cut chops 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.
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
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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)
- 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
- 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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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.
I will have to try a brine- but sauces always help me, as I am always scared of undercooked meat- especially pork!
I love dijonnaise on ham. I can’t wait to try it on pork!
A real classic, pork goes so well with dijonnaise. And I know some people freak out, but I like my pork with a touch of pink. Brine is indeed great for pork.
So many chicken recipes are easily adaptable to pork chops. I love the sauce on these chops.
Love those sexy carrots, Liz! I’ve never seen carrots with such long slender legs! Hahaha! xoxo
What a wonderful way to serve pork! Great idea for a family meal that everyone would enjoy.
Dijon is great with pork and your photos make it look perfect!
That mustard sauce sounds delicious!
This is a hell of a dish, Liz! Can’t wait to cook this Pork Chops Dijonnaise!
That’s so interesting that pork used to be fattier. I wish it still had more fat, but I typically find it to be surprisingly tender since i buy Niman Ranch pork. Love that you included so much mustard – mustard and pork is my favorite!
I just saw a quote “That’s too much bacon” —said no one ever…..
Same goes with pork chops, I believe.
Pork chops are not usually something I cook but this recipe has made me want to try the cut of meat again. My dear MIL used to dry out, oops, I mean bake, pork chops in a tomato sauce which made me dislike the cut of meat, the reason why we don’t eat it nowadays. Dijon is a flavour we love. I’ve only ever brined salmon when I hot/cold smoke it. I’m going to try bribing other cuts of meat now. Thanks Liz.
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.
I love the sound of this flavor for pork! And you’ve cooked your chops perfectly it appears.
We love pairing mustard with chops. They’re perfect together!
I only had chicken dijonnaise before, your pork version sounds and looks even better because they look really succulent and tender.
wow those are awesome looking !!!
These look so juicy! The mustard sauce looks amazing!
The mustard sauce sounds great! Gonna have to give it a try:@)
Such an elegant dinner idea, Liz! Love that mustard sauce! 🙂