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Pork Chops with Dijon Herb Sauce

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These easy Pork Chops with Dijon Herb Sauce are so juicy and flavorful, and so simple to prepare.

These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!
Pork Chops with Dijon Herb Sauce

I have been making this Pork Chops with Dijon Herb Sauce recipe for years from an old Food and Wine cookbook, and I believe it’s one of the best ways to prepare pork chops. My husband is not the biggest fan of pork chops, but he loves them prepared this way. For more of my favorite pork chop recipes, try my Crispy Air Fryer Breaded Pork Chops, Pork Chops and Apple Sauce and Pork Chops with Mushrooms and Shallots.

These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!

Dijon Mustard Sauce for Pork

The combination of sauteed onions with Dijon mustard and fresh herbs is magical. This easy mustard sauce quickly transforms basic pork chops into a delicious dish with minimal ingredients. You can use any fresh herbs, but I always use chives and parsley since I have them in my garden.

How long do you cook pork chops?

How long you cook pork chops depends on how thick they are. For this recipe, I used one-inch bone-in pork chops and cooked them for about seven minutes on each side on the stove. If your chops are thinner or thicker or don’t have a bone in them, then you’ll need to adjust your cooking time accordingly. The best way to know if the pork chops are done is to use a meat thermometer. When it reaches 160 degrees, the pork is ready.

What to Serve with Pork Chops

These pork chops pair so well with many different sides. Below are some of my favorite side-dish ideas.

How to Store, Freeze, and Reheat Pork Chops

These pork chops will last three to four days in the refrigerator. You can also freeze them in containers with the sauce poured on top. The pork can be frozen for up to three months. When you’re ready to eat them, thaw the chops overnight in the fridge and reheat in the microwave.

Variations:

  • Pork: Sub the bone-in pork chops for thick boneless chops. You can also grill or bake your pork if you prefer.
  • Mustard: Use whole-grain mustard.
  • Onion: Substitute onion for shallot or red onion.
  • Herbs: Use any herbs you have on hand, like tarragon, rosemary, or thyme.
  • Broth: Swap chicken broth for beef or vegetable broth.
  • Sauce: Add mushrooms, fresh garlic, capers, white wine, or lemon juice to the sauce. Serve the Dijon mustard sauce on chicken or beef.

These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor! These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!

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Pork Chops with Dijon Herb Sauce

4.94 from 65 votes
6
Cals:180
Protein:29
Carbs:1
Fat:5
These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!
Course: Dinner
Cuisine: American
These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 chop with sauce

Ingredients

  • 1 tsp butter
  • 4 pork chops, 22 oz with bone, fat removed, 1 inch thick, trim all visible fat
  • 1/2 tsp salt
  • fresh ground pepper
  • 3 tbsp chopped onion
  • 3/4 cup chicken stock or broth
  • 1 tbsp dijon mustard
  • 2 tbsp chopped, fresh herbs like parsley, chives

Instructions

  • In a large skillet melt the butter over moderately low heat.
  • Season the pork with salt and pepper.
  • Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
  • Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 2 to 3 minutes.
  • Stir in the mustard, herbs, and 1/8 tsp pepper.
  • Put the chops on a platter and pour the sauce over the meat.

Last Step:

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Notes

Food and Wine says it is OK if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. (Don't overcook or they will become dry.)

Nutrition

Serving: 1 chop with sauce, Calories: 180 kcal, Carbohydrates: 1 g, Protein: 29 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 86.5 mg, Sodium: 400 mg, Sugar: 0.5 g

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