Creamy Dijon Pork Chops Recipes

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PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Steps:

  • Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  • Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
  • Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY MUSTARD PORK CHOPS



Creamy Mustard Pork Chops image

Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

4 each boneless pork chops, 3/4-inch thick
1 ½ teaspoons lemon pepper seasoning
1 tablespoon butter or margarine
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
½ cup milk
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley

Steps:

  • Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
  • Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 8 g, Cholesterol 100.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 4.7 g, Sodium 899.8 mg, Sugar 2.1 g

CREAMY DIJON PORK CHOPS



Creamy Dijon Pork Chops image

Looking for an easy pork dinner recipe? This Creamy Dijon Pork Chops Recipe from Delish.com is the best.

Categories     cook insta     weeknight dinners

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 pork chops, 1"-thick bone-in
kosher salt
Freshly ground black pepper
extra-virgin olive oil
5 tbsp. unsalted butter
2 tbsp. Dijon mustard
2 tbsp. heavy cream
3 garlic cloves, grated
sea salt, such as Maldon
1/4 c. chopped fresh parsley

Steps:

  • Preheat a large skillet over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides.
  • Add 2 tablespoon olive oil and 1 tablespoon butter to the pan, when butter just begins to bubble add two pork chops. Sear on high for 4 to 5 minutes on each side. Transfer pork chops to a clean plate and cover loosely with foil. Repeat for last 2 pork chops.
  • Return skillet to low heat; add 4 tablespoons butter, Dijon mustard, heavy cream, and garlic; whisk continuously until smooth and garlic is softened. Season with pinch of sea salt and stir in 2 tablespoons chopped parsley.
  • Serve pork chops with drizzle of creamy Dijon sauce and top with remaining parsley and sprinkle of sea salt.

PORK CHOPS WITH DIJON SAUCE



Pork Chops with Dijon Sauce image

Here's a main course that tastes rich yet isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. -Bonnie Brown-Watson, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1/3 cup reduced-sodium chicken broth
2 tablespoons Dijon mustard
1/3 cup half-and-half cream

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 432mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

CREAMY DIJON PORK CHOPS



Creamy Dijon Pork Chops image

The mustard cream adds a nice touch to this speedy skillet supper. My family prefers them to plain pork chops. -Janet Briggs

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (1/4 to 1/2 inch thick)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry white wine
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard

Steps:

  • In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm., In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions.

Nutrition Facts :

PORK CHOPS WITH DIJON CREAM SAUCE



Pork Chops With Dijon Cream Sauce image

This recipe calls for reduced sodium, fat free chicken broth and fat free evaporated milk, but I've also made it with regular chicken broth and regular evaporated milk. Good both ways...and nice to know that something can be healthy and still taste yummy! I also use the thin cut pork chops just as a matter of preference. I got this recipe in the mail on a recipe card from some company that wanted me to buy their cookbook...please, I have Zaar! What do I need with their cookbooks...but I sure like this recipe of theirs!

Provided by Troop Angel

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) boneless center cut pork chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
cooking spray
1/3 cup reduced-sodium fat-free chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup fat-free evaporated milk

Steps:

  • Trim fat from chops.
  • Sprinkle both sides with salt and pepper.
  • Spray a large heavy skillet with cooking spray.
  • Heat skillet over medium high heat until hot.
  • Add chops and cook 3 to 4 minutes on each side until browned.
  • Remove chops from skillet and keep warm.
  • Add broth to skillet.
  • Stir to loosen browned bits.
  • Combine mustard and evaporated milk and add to skillet.
  • Reduce heat and simmer 7 minutes or until sauce is thickened slightly.
  • Spoon sauce over chops.
  • Serve and enjoy!

Nutrition Facts : Calories 226.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 87, Sodium 657.3, Carbohydrate 3, Fiber 0.2, Sugar 2.6, Protein 35.2

CREAMY DIJON PORK CHOPS WITH APPLES AND ONIONS



Creamy Dijon Pork Chops With Apples and Onions image

Make and share this Creamy Dijon Pork Chops With Apples and Onions recipe from Food.com.

Provided by Midwest Maven

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless pork loin chops
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons butter
2 tablespoons olive oil
1 red onion, sliced very thinly
2 granny smith apples, peeled, cored and sliced very thinly
1/4 cup dry white wine
1 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon capers
1 large lemon, zest from half of it
salt and pepper
1 pinch dried basil

Steps:

  • Pound the pork chops to 1/4 inch thickness.
  • Mix the flour, 1/2 teaspoons salt, 1/4 teaspoons pepper, and the garlic powder and dredge the chops in this mixture.
  • Melt 1 tablespoons of the butter and 1 tablespoons of the olive oil in a pan and cook the chops until nicely browned on both sides and done.
  • Take the chops out of the pan and keep them warm.
  • Melt the remaining butter and olive oil in the same pan now and sauté the onions for a couple minutes.
  • Then add the apples and sauté until the onions start to get soft.
  • Add the white wine and cook 5-7 minutes longer, stirring occasionally.
  • Slowly add the heavy cream while stirring, and combine well.
  • Add the Dijon mustard, capers, lemon zest, salt and pepper to taste, and dried basil and combine well.
  • Add the chops back to the pan over medium-low heat and cook covered, until heated through and it starts bubbling. Enjoy!

Nutrition Facts : Calories 440.6, Fat 35, SaturatedFat 18.4, Cholesterol 96.8, Sodium 435.6, Carbohydrate 29.7, Fiber 3.9, Sugar 8.7, Protein 3.8

BAKED PORK CHOPS WITH DIJON CREAM SAUCE



Baked Pork Chops with Dijon Cream Sauce image

Easy oven baked Pork Chops with Dijon Cream Sauce is a dreamy, delicious way to take plain old pork chops to a whole new level. These thick, juicy pork chops smothered in a garlicky dijon sauce will make you think twice about ever serving a plain old pork chop again!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 11

4 boneless pork chops (see note)
salt and pepper (to taste)
2 tablespoons butter
2 teaspoons oil
1 tablespoon butter
2 teaspoons minced garlic
1 cup chicken broth (I used low sodium)
2 tablespoons dijon mustard
1 cup heavy cream
½ teaspoon salt, or to taste
¼ teaspoon cracked black pepper (or to taste)

Steps:

  • Preheat oven to 425 degrees.
  • Generously season pork chops with salt and pepper on both sides.
  • In a large skillet over medium heat, melt butter. Drizzle oil into the pan.
  • Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
  • To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.
  • Add chicken broth. Whisk in dijon mustard, then cream. Stir in salt and pepper.
  • Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
  • Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
  • Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.

Nutrition Facts : Calories 448 kcal, Carbohydrate 3 g, Protein 31 g, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 173 mg, Sodium 690 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY DIJON PORK CHOPS



Creamy Dijon Pork Chops image

Number Of Ingredients 9

4 Pork Cutlets
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Olive Oil
5 tablespoons Butter
2 tablespoons Dijon Mustard
2 tablespoons Heavy Cream
3 tablespoons Garlic [minced]
1/4 cup Parsley [fresh, chopped]

Steps:

  • 1. Preheat a large skillet over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides.
  • 2. Add 2 tablespoon olive oil and 1 tablespoon butter to the pan, when butter just begins to bubble add two pork chops. Sear on high for 4 to 5 minutes on each side. Transfer pork chops to a clean plate and cover loosely with foil. Repeat for last 2 pork chops.
  • 3. Return skillet to low heat; add 4 tablespoons butter, Dijon mustard, heavy cream, and garlic; whisk continuously until smooth and garlic is softened. Season with pinch of sea salt and stir in 2 tablespoons chopped parsley
  • 4. Serve pork chops with drizzle of creamy Dijon sauce and top with remaining parsley and sprinkle of sea salt.

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