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.
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. 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
- 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
Pork Chops Dijonnaise
A tasty pork version of the classic chicken Dijon!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings
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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Such an elegant dinner idea, Liz! Love that mustard sauce! 🙂
The mustard sauce sounds great! Gonna have to give it a try:@)
These look so juicy! The mustard sauce looks amazing!
wow those are awesome looking !!!
I only had chicken dijonnaise before, your pork version sounds and looks even better because they look really succulent and tender.
We love pairing mustard with chops. They’re perfect together!
I love the sound of this flavor for pork! And you’ve cooked your chops perfectly it appears.
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.
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 saw a quote “That’s too much bacon” —said no one ever…..
Same goes with pork chops, I believe.
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!
This is a hell of a dish, Liz! Can’t wait to cook this Pork Chops Dijonnaise!
That mustard sauce sounds delicious!
Dijon is great with pork and your photos make it look perfect!
What a wonderful way to serve pork! Great idea for a family meal that everyone would enjoy.
Love those sexy carrots, Liz! I’ve never seen carrots with such long slender legs! Hahaha! xoxo
So many chicken recipes are easily adaptable to pork chops. I love the sauce on these chops.
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.
I love dijonnaise on ham. I can’t wait to try it on pork!
I will have to try a brine- but sauces always help me, as I am always scared of undercooked meat- especially pork!
Mustard sauce is probably my most favorite topping for pork. Your chops look great.
We eat more pork than anything else and I love finding a new recipe that yields a moist and delicious chop. Thanks, dear friend!
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