This 30-minute recipe for Creamy Dijon Pork Chops will wow you. Juicy pork chops in a rich mustard herb sauce with white wine, parmesan, and spinach is amazing. Fancy enough for company but easy enough for any weeknight dinner.
The French-inspired dish tastes gourmet but couldn't be more simple to make. The divine pan sauce is crazy good. You will be dreaming about putting this on everything after your first taste, no joke.
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The Why
Why do I need to make this recipe? Here are all the reasons why I cannot get enough of this recipe & why you will love it too.
- The brown butter makes it better than similar recipes.
- The flavor pairing of white wine, Dijon mustard, & thyme is perfection.
- One-pan recipe for easy cooking & clean up.
- Low-carb, gluten-free, & keto approved - no breading or coating.
- Great for a date night at home, dinner party, or even a busy weeknight dinner.
This was inspired by my recipe for CREAMY LEMON DILL BUTTER CHICKEN on this site. Both have a gourmet butter cream sauce that is outrageous. This recipe goes well with French Potato Salad. Ok, now we cook!
Ingredients
It may look like there are a lot of ingredients but don't worry, most are pantry or refrigerator staples. Whenever you see boneless pork chops on sale, buy them. You will be wanting this recipe on a regular mealtime rotation.
Here are the ingredients needed to make this recipe:
- Boneless Pork Chops - thin cut is best for a quick cook.
- Olive Oil - to brown the pork chops.
- Half & Half - for a silky texture for the cream sauce, do not substitute with milk or low-fat dairy.
- Salted Butter - browning the butter for a nutty deep flavor.
- Dijon Mustard - the intense sharp mustard from France is the star of the recipe, do not substitute it.
- White Wine - for fruity flavor & pairs well with Dijon mustard.
- Parmesan Cheese - adds saltiness & thickens the cream sauce while adding wonderful flavor.
- Spinach - fresh leaves adds color, texture, and earthiness.
- Herbs & Spices - dried thyme, fresh parsley, paprika, salt, & black pepper.
- Aromatics - garlic & dried onion for pungent flavor.
See the recipe card for quantities & substitutions/variations.
How to Make Creamy Dijon Pork Chops
In less than 30 minutes this recipe is ready. There is not much prep - no chopping, dicing, or cutting. This is what I love about this recipe the most; it's no-fuss & how quickly it comes together.
Here are the easy steps for making pork chops in a creamy white wine mustard sauce.
- Brown the Pork Chops
- Make the Dijon Herb Sauce
- Finish Chops in Pan Sauce
See the recipe card for full instructions.
1 - Brown the Pork Chops
Begin by seasoning both sides of the pork chops with the salt, pepper, & paprika.
Heat the olive oil in a large skillet on medium-high heat. Brown the pork chops for 2 minutes on each side.
Do not over cook - they will go back in the sauce to finish cooking. Once done, use tongs and remove them to a plate & set aside.
2 - Make the Dijon Herb Sauce
Turn the heat down to medium and add the butter to the pan. The sauce starts by browning the salted butter.
Once the butter is melted, add the onion, garlic, & dried thyme. Cook for 1-2 minutes to soften.
Add the wine & deglaze the pan - scrape up the bits off the pan and stir. Let the wine cook off for 3 minutes.
Add the half & half, stir to mix in. Bring to a low simmer for 1 minute & reduce the heat down to medium-low while stirring.
Add the Dijon mustard, whisk in to combine.
Add the parmesan, whisk to melt & thicken the sauce. Finally add the fresh spinach leaves, stir.
3 - Finish Chops in Pan Sauce
Now it's time to bring it all together. As the chops finish cooking in the sauce the flavors blend resulting in delicious chops that stay succulent.
Once the spinach has wilted, add the pork chops back to the pan. Cook on each side another 1-2 minutes. They are done when the internal temperature of each chop reaches 145-150°F.
Sprinkle on the fresh minced parsley. Season with additional salt & pepper if needed. Serve immediately.
Serving Suggestions
The sauce in this recipe is great spooned over a variety of things. Plate this with steamed rice, egg noddles, pasta, mashed potatoes, or polenta.
Hint: To keep this dish low-carb & gluten-free, serve it with cauliflower riced or mashed, or zucchini noodles.
Top Tips & Equipment
All of these great tips are shared in the recipe card. But these are so good and important they are worth highlighting so you don't miss them.
- DO NOT overcook the pork chops when browning or they will dry out and be tough. They will finish cooking later in the sauce.
- Make sure to use half & half for best results and a thick & creamy sauce, no substitutes!
- A large skillet is needed to hold all the chops & the sauce, 12-inch or larger is recommended.
- Serve immediately for best results.
- When reheating, add a splash more half & half to bring the sauce back to life.
Final Notes & Behind the Scenes
Here is my recipe for success - including what I learned, funny stories or bloopers, and more from creating & testing this recipe.
- You can use thick cut boneless pork chops as a substitute. Simply brown & cook them longer, still reaching 145-150°F.
- The Burgundy region of France is where Dijon mustard & the white wine it pairs well with (some brands have white wine in them as well).
- This sauce is so good both myself & my son did not leave a single drop on our plates - it is that fantastic!
- Bake a batch of my Soft Dinner Rolls to sop up every last drop of the pan sauce.
Creamy Dijon Pork Chops
Equipment
- large skillet
Ingredients
- 1 pound thin-cut boneless pork chops typically 4-5 chops per pound
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon salted butter
- ½ tablespoon onion flakes
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- ¼ cup white wine
- 1 ¼ cup half & half
- 1 ½ tablespoons dijon mustard
- ¼ cup parmesan cheese grated
- 2 cups fresh spinach
- 2 tablespoons fresh flat-leaf parsley minced
Instructions
- Season both sides of the pork chops with the salt, pepper, & paprika.1 pound thin-cut boneless pork chops, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Heat the olive oil in a large skillet on medium-high heat. Cook the pork chops for 2 minutes each side. They do not need to be cooked through, they will go back in the sauce to finish cooking. Once done, use tongs and remove them to a plate & set aside.1 tablespoon olive oil
- To the skillet add the butter & turn the heat down to medium. Let the butter brown for intense nutty flavor. Once the butter is melted, add the onion, garlic, & dried thyme. Cook for 1-2 minutes to soften.1 tablespoon salted butter, ½ tablespoon onion flakes, 2 cloves garlic, 1 teaspoon dried thyme
- Add the wine & deglaze the pan - scrape up the bits off the pan and stir. Let the wine cook off to reduce and thicken for 3 minutes.¼ cup white wine
- Add the half & half & dijon mustard to the pan and stir to mix in. Bring to a low simmer for 1 minute & reduce the heat down to medium-low while stirring.1 ¼ cup half & half, 1 ½ tablespoons dijon mustard
- Add the parmesan & spinach, stir to combine. Once the spinach has wilted, add the pork chops back to the pan.¼ cup parmesan cheese, 2 cups fresh spinach
- Spoon the sauce intermittently over the pork chops while warming the meat & it finishes cooking. Cook the chops again for 1-2 minutes on each side so the flavors can come together. The pork is done when internal temperature reaches 145-150°F.
- Just before serving sprinkle on the fresh parsley. Season with salt & pepper as needed.2 tablespoons fresh flat-leaf parsley
- To Serve: plate a pork chop & some sauce for each person. This goes great over rice, noodles, or mashed potatoes.
Notes
- Use thick cut boneless pork chops instead of thin cut, cook for a few minutes longer on each side until they reach 145-150°F.
- Omit the white wine if you do not use alcohol & add chicken broth instead.
- Store for up to 3 days in the fridge. Freezing is not recommended due to the cream sauce.
- For reheating, warm sauce in the pan with a bit more half & half. Add the pork chops until heating through.
Nutrition
More One-Pan 30-Minute Recipes
If you love this recipe, try these similar favorites here on the blog. All are made in one pan & take 30 minutes or less - what's not to love!
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