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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.


  • 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!

More Pork Chop Recipes You’ll Love:


Pork Chops with Dijon Herb Sauce

4.94 from 60 votes
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 mins
Cook: 25 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 chop with sauce


  • 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


  • 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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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.)


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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339 comments on “Pork Chops with Dijon Herb Sauce”

  1. This is Sooooo good. I’m not usually a fan of pork. I made this when my husband bought a really big package of chops. I didn’t really want to eat barbecue pork several days in a row. Made this and I am a gigantic fan! This would also be something I would be willing to serve to company I wanted to impress.

  2. Love love love this recipe!  I made it tonight for my 3 adult children and their children., my grandkids.  The time for cooking these thick chops was right on.  The meat was tender and juicy and the sauce so delicious!  It was a hit with everyone including the grandkids,  ages 3-12.  

  3. The first time I made this my husband said the sauce tasted like a million bucks (or something silly like that) and now we call them million-dollar pork chops. I’ve made it several times since and the original recipe is DELICIOUS but I think I’ve finally found the right tweaks for our family. My most recent attempt, I marinated the pork chops in a dijon mustard, honey, garlic, olive oil mix for a few hours. I did everything else per the instructions, except adding a flour slurry after mixing in the mustard and herbs so it was a little thicker. I also added the pork chops back for a few minutes in the sauce to reheat them before serving, which ended up with the sauce sort of glazing onto the pork chops. I’ll do the same thing next time but not brown the pork chops for as long on each side so they don’t overcook when they’re back in the sauce.

    Highly recommend this recipe – everyone I know who has tried it says it’s restaurant quality.

  4. This was one of mine and my husband’s favorite pork chop recipes! It helps that we start with pork from a family farm that is great tasting. I used shallots rather than onion as I had one to use. True to Skinnytaste form, it was simple to make and the dijon sauce was excellent and elegant. Yum! We paired it with the Rainbow Potato Salad and good sweet watermelon.

  5. Avatar photo
    Julie Heffner

    Made this for the second time. Had thicker boneless chops. Finished cooking them in the oven at 350 degrees after browning. Finished the sauce while they were finishing. Made with chives once and parsley the second time. Better with chives! Also used shallots instead of onions. Excellent quick dish. Pairs well with many sides.

  6. This was delicious. My food snob husband said it was one of the best meals he’s had in a long time!! We paired it with the skinnytaste rainbow potato salad and a garden salad. So good.

  7. Very, very tasty and so easy! I used parsley because that’s what I had, but next time I will add some chives.  I had boneless pork chops on the larger side so just cooked them longer and put them in a preheated 200 degree oven to keep warm while making the sauce. Served over rice. 

  8. Just delicious . Served with steamed green beans and roasted baby potatoes . What a great dinner for a Monday night.
    Thanks again Gina

  9. Made this tonight with thin sliced boneless pork chops. Cooked for 2-1/2 to 3 minutes per side. So good! 

  10. OMG this sauce is SO good. Super easy to make. I tried it with parsley (not chives).  Will add this to my regular rotation!

  11. This was amazing! So easy and quick and so delicious! I realized my chicken stock was no longer good, so I used water with a tablespoon of olive oil and it still turned out fantastic. Making again this weekend!

  12. We just had this for dinner and it was SO good! I can’t believe how easy it was and how juicy and tasty the pork came out. Definite new fave!

  13. Wow, this was such a pleasant surprise!
    I’m not usually big on pork chops, but this was a dish that I could make over and over again! My husband said that it’s the best pork dish he has ever had. As a bonus, this was super quick and easy to put together. The flavors in the sauce is divine, and the timing of cooking the pork was spot on for deliciously juicy pork chops. 
    I paired this with the Parmesan Crusted Delicata Squash as suggested in the meal plan. That is now a favorite as well. With a mandolin, it comes together really quickly and my husband said it was better than garlic fries. High praise all the way around for this meal. Thank you!

  14. Avatar photo

    This recipe comes out really good and it’s simple to make for a weeknight dinner. I always double the gravy ingredients so that I can use my full can (14.5 oz) of chicken broth and have extra gravy for our sides. This helps if you’re serving with potatoes and veggies on the side so it’s not dry, and keeps leftovers moist for the next day. I also add 1 TBSP of cornstarch to thicken the gravy. I’ve made this with boneless pork chops, and bone-in. It’s a success with whatever pork chops I have available. Definitely recommend!

  15. Avatar photo
    Laura Lighthill

    My six-year-old grandson requests this for dinner every time he comes over. It’s delicious!

  16. Hi Gina, many of your recipes have become staples in our house. Made these tonight and have to say they are every bit as delicious as stated. I usually do not care much for pork chops but will make these again. My husband also loved them. Thank you for keeping us inspired.

  17. Excellent!!! I used boneless pork chops that were about 1/2 inch thick, and cooked them three mins each side. Made the sauce, added a salad for a side, and we had supper in under 15 minutes. Gina, thank you for your dedication to this site, and for sharing the recipes. Once again this recipe, in my opinion, was excellent! *I used French’s Honey Dijon Mustard.

  18. Made exactly as written. Unfortunately, these were chewy and incredibly bland. The bone in pork chops I used weren’t overdone, but they were very dry. I often grill pork chops with better success. I think these would be better if they had been marinated before cooking which would infuse flavor and tenderize the pork. I’m usually a huge fan of skinnytaste recipes but these were a huge disappointment. 

  19. Very Good!  Simple and quick recipe. Sauce makes it special. Husband gave it 2 thumbs up!  I used boneless chops.

  20. I’m usually reluctant to make pork chops at home but in Gina I trust! This recipe came out perfectly.  Hubs loved it and I loved how easy it way to make!  Juicy and delicious!

  21. Avatar photo
    Laura Lighthill

    Easy and delicious. My visiting young grandson loved it and asked for more. Will make it again, and soon!