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 these easy pork chops are delicious enough for company.
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. This easy pork chops recipe is super simple 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.
More Easy Pork Recipes
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!
- Easy Grilled Pork Chops from A Farm Girl Dabbles
- Grilled Ginger Soy Pork Chops from Kalyn’s Kitchen
- Pork Tenderloin with Calvados Cream Sauce
- Asian Pork Tacos
- Apple Mustard Pork Tenderloin
- Spicy Pork Quesadillas
- Stuffed Pork Chops
- Maple Grilled Pork Tenderloin
- Prosciutto and Pork Pinwheels
- More Entree Recipes
- 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
- 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.
Serving Size:1 pork chop
Amount Per Serving: Calories: 534 Total Fat: 35g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 173mg Sodium: 677mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 42g