I thought I was taking some chicken out of the freezer last night but it ended up being a pork chop. I didn't mind too much as I do enjoy a tasty pork chop every now and then, although to be sure I don't eat red meat very often at all, and lately have been trying to eat at least two to three vegan or vegetarian meals a week if possible.
I adapted the recipe I am using today from one which I found on Cooks Well With Others. I am sharing the original recipe cut in half to make only 2 servings. For myself, I cut it down further to make only one serving.
The end result was a pork chop that tasted like it could be served on a special occasion, but which was quick and easy enough to serve on a weeknight! It went together very quickly and was perfectly cooked. Not tough in the least. Perfectly tender and juicy.
My mother occasionally cooked chops for us when we were growing up. They were always very dried out and tough. Back in the day there was the concern that pork would carry trichinosis and so it needed to be very well cooked. That is no longer the case. It is still recommended that you eat it at least medium cooked, but you no longer have to cook all of the moisture and flavor out of it! 👍 Not unless you happen to like your pork chops that way.
Simply cooked, perfectly lush and rich sauce. Tender and juicy. This was fabulous!
WHAT YOU NEED TO MAKE PORK CHOPS WITH DIJON CREAM SAUCE
With the exception of perhaps the mustard and the cream, pretty simple every day ingredients that most of us have in our kitchens at all times.
- 2 bone in pork chops, about 1/2 inch thick
- 2 TBS flour
- 1 tsp Italian seasoning
- salt and black pepper to taste
- 1/2 TBS olive oil
- 1 TBS butter
- 2 medium cloves of garlic, peeled and minced
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 TBS Dijon mustard
- 1/2 TBS chopped fresh rosemary
Any flavorless or light olive oil works well. I use avocado oil most of the time. I also make my own Italian seasoning. I make it up about 1/4 cup at a time and keep it in a dry dark place in a sealed container. That way I know my herbs are always fresh. You can find my recipe here.
My chops were about 1/2 inch thick with a nice tenderloin piece and of course bone in. There was not a lot of fat on the edge, but do slash it anyways. This helps to keep the chop from curling when you fry it.
My cloves of garlic were not really large. If you only have large cloves, then only use one unless you are really fond of the flavor of garlic.
I used whipping cream. In the U.K. you can use double cream or whipping cream. I use Better than Bullion Chicken stock concentrate to make my chicken stock. (It can be salty so do be judicious with your use of salt.)
I use a quality Dijon mustard from Franch. Maille or Grey Poupon are both great.
HOW TO MAKE PORK CHOPS WITH DIJON CREAM SAUCE
This is pretty simple and straight forward. It only tastes complicated!
Season the chops all over with the Italian seasoning and salt and pepper. Dust with the flour, patting it on to help it adhere.Heat the oil in a non-stick skillet over medium heat. Add the chops once hot.Cook until golden brown, taking 3 to 4 minutes per side. Remove the chops. Set aside and keep warm.
Add the butter to the pan. Keep the pan over medium heat. Add the garlic once the butter begins to foam. Cook and stir for one minute.
Whisk in the chicken stock, cream and Dijon mustard. Season to taste with salt and pepper and add the rosemary.Cook for 4 to 6 minutes until the sauce begins to thicken. Return the chops to the skillet and heat through. Serve hot with the sauce drizzled over top.
HINTS AND TIPS FOR PORK CHOP PERFECTION
If you follow my tips you will always have a really tasty cooked pork chop, never dry!
1. Snip the fatty edge with a pair of kitchen scissors at 1/2 inch intervals. This helps to keep your pork chop flat while it is cooking.
2. Don't over cook. They can be a bit pink in the center. They will continue to cook as they sit. The ideal temperature is 145*F/63*C to 150*F/65*F.
3. Don't be in a rush. Don't have the pan too hot, or the chops will overcook on the outside and stay undercooked inside.
4. Do not over season. Remember Dijon mustard does have a bit of a salty tang to it.
5. If your chops are exceptionally thick you may want to finish them off in the oven while you make the sauce. Pop them onto an oven tray and roast at 400*F/200*C/gas mark 6 until the proper internal temperature is achieved.
This was fabulously tasty. The sauce had just a bit of heat and some tang from the Dijon mustard. Rich and creamy. It went very well with the pork!
I served it with some creamy mashed potatoes as well as carrots and broccoli. This was one very delicious supper that I really enjoyed! A lush mid-week supper that tasted and felt like an occasion!
Whilst I don't eat red meat a lot, I do enjoy a nice pork chop every now and then. When I do indulge I want to make sure I cook my chops in the tastiest way possible! Here are some other pork chop recipes that you may also enjoy!
MAPLE GLAZED PORK CHOPS - These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!
HERBED PORK CHOPS WITH GARLIC BUTTER - Thick old fashioned bone-in chops are brined for half an hour to ensure a tender juicy finish. Then they are patted dry, rubbed with an herbed oil and pan fried to perfection. If y our chops are really thick you can finish them off in an oven to make sure they are cooked through. A dollop of herbed garlic butter is applied to the top when you go to serve them, so that it can melt over the chop, bringing even more delicious flavor to the finish!
Yield: 2 servingsAuthor: Marie Rayner
Pork Chops with Dijon Cream Sauce
Prep time: 10 MinCook time: 12 MinTotal time: 22 MinPerfectly seasoned, tender and juicy pork chops with a rich and creamy sauce, sized perfectly for the smaller family.Ingredients
- 2 bone in pork chops, about 1/2 inch thick
- 2 TBS flour
- 1 tsp Italian seasoning
- salt and black pepper to taste
- 1/2 TBS olive oil
- 1 TBS butter
- 2 medium cloves of garlic, peeled and minced
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 TBS Dijon mustard
- 1/2 TBS chopped fresh rosemary
Instructions
- Season the chops all over with the Italian seasoning and salt and pepper. Dust with the flour, patting it on to help it adhere.
- Heat the oil in a non-stick skillet over medium heat. Add the chops once hot.
- Cook until golden brown, taking 3 to 4 minutes per side. Remove the chops. Set aside and keep warm.
- Add the butter to the pan. Keep the pan over medium heat. Add the garlic once the butter begins to foam. Cook and stir for one minute.
- Whisk in the chicken stock, cream and Dijon mustard. Season to taste with salt and pepper and add the rosemary.
- Cook for 4 to 6 minutes until the sauce begins to thicken.
- Return the chops to the skillet and heat through. Serve hot with the sauce drizzled over top.
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