I made Pork Chops with Dijon Cream Sauce last night for what I thought was a typical, easy weeknight meal.
What I actually made was one of our favorite all times meals, that was totally worthy of serving at any holiday or special occasion.
There may have been some family members using a spoon and just eating the sauce from the pan….ok it was me…and I’m not even sorry 😉
My daughter made pumpkin bread and I even dipped that in the sauce…again, not even sorry.
SOOOOO flipping good!
How to Make Pork Chops with Dijon Cream Sauce
This is a one pan dish that starts with making the pork chops and then the sauce in the same skillet.
I have four bone-in pork chops and flour that I seasoned with Italian seasoning, kosher salt, and pepper.
Then set a skillet over medium heat.
Add plenty of olive oil to the skillet, coat each pork chop with the seasoned flour, and place them in the skillet.
Cook the chops 3 to 4 minutes on one side.
Then flip and cook another 3 to 4 minutes on the other side.
And remove the chops and set aside but keep the same skillet over medium heat.
While the pork chops were cooking, I set out everything I needed for the sauce.
Ohhhhhh, this sauce…drooling a little as I am typing this 😉
You’ll soon understand.
Start by adding butter and garlic to the skillet and let that go for about a minute.
Next add a cup of chicken broth.
And a cup of heavy cream, Dijon mustard, chopped fresh Rosemary, and a little kosher salt and pepper.
Let the sauce bubble away for 4 to 6 minutes, stirring a few times.
It will slowly thicken as it cooks.
Add the pork chops back into the skillet with the sauce and serve with the sauce drizzled over top.
Pork Chops with Dijon Cream Sauce is sure to bring a smile to everyone!
This would be amazing with mashed potatoes, and use the extra cream sauce as a gravy for the potatoes.
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Pork Chops with Dijon Cream Sauce
Pork Chops with Dijon Cream Sauce is quite the decadent dinner all made in one pan, seasoned pork chops served with a creamy sauce
- 1/4 cup flour
- 1/2 Tbsp Italian seasoning
- kosher salt, pepper
- 2 Tbsps olive oil
- 4 bone-in pork chops
- 2 Tbsps butter
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 Tbsps dijon mustard
- 1 Tbsp chopped, fresh rosemary
Put the flour, Italian seasoning, kosher salt, and pepper in a bowl and stir.
Set a large skillet over medium heat and add the olive oil. Once hot, coat both sides of the pork chops in the seasoned flour and into the skillet. Cook 3 to 4 minutes per side.
Remove the pork chops, but keep the same skillet over medium heat. Add the butter and garlic, cook 1 minute.
Add the chicken broth, heavy cream, Dijon mustard, rosemary, kosher salt, and pepper to the skillet. Cook 4 to 6 minutes.
Add the pork chops back into the skillet with the sauce and serve with the sauce drizzled over the pork.