Creamy Dijon Pork Chops
The pan sauce for the creamy dijon pork chop recipe is seriously amazing. In just 30 minutes this recipe for thin cut boneless pork chops in a rich French-inspired dijon & herb sauce is ready to indulge in.
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
SUBSTITIONS & VARIATIONS:
- 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
Calories: 376kcalCarbohydrates: 7gProtein: 30gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 114mgSodium: 611mgPotassium: 679mgFiber: 1gSugar: 4gVitamin A: 2123IUVitamin C: 9mgCalcium: 199mgIron: 2mg
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