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Creamy Dijon Pork Chops

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These Creamy Dijon Pork Chops are browned in a cast-iron skillet, then gently finished in a rich, savory sauce made with Dijon mustard, cream, onion, garlic, and thyme. This comforting one-pan dinner delivers tender bone-in pork chops with plenty of smooth, flavorful sauce.
Creamy Dijon Pork Chops in a cast-iron skillet, covered in a rich mustard cream sauce and finished with parsley
Servings: 3
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients 

For the Pork Chops

  • 3 bone-in pork chops about 3/4 inch (2 cm) thick
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons all-purpose flour
  • 3 tablespoon vegetable oil

For the Sauce

  • 1 tablespoon butter
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1/2 teaspoon dried thyme
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • Chopped fresh parsley for garnish

Instructions

  • Season the Pork Chops: Pat the pork chops dry with paper towels. Combine the salt, black pepper, paprika, and garlic powder, then season the chops evenly on both sides.
  • Coat with Flour: Lightly dredge each pork chop in the flour, coating both sides. Shake off any excess flour.
  • Sear the Pork Chops: Heat the vegetable oil in a large cast-iron skillet over medium heat. Add the pork chops and cook for 6 to 8 minutes on the first side, without moving them, until deeply golden. Flip and continue cooking until the second side is well browned. Work in batches if needed, then transfer the pork chops to a plate.
  • Cook the Onion: Add the butter and chopped onion to the same skillet. Cook over medium heat for about 5 minutes, until softened and lightly golden.
  • Add the Garlic and Thyme: Stir in the minced garlic and thyme. Cook for about 30 seconds, just until fragrant.
  • Make the Dijon Cream Sauce: Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in the heavy cream and Dijon mustard, then bring the sauce to a gentle simmer.
  • Finish the Pork Chops: Return the pork chops and any juices from the plate to the skillet. Reduce the heat to low and cook gently in the sauce for about 10 minutes, spooning the sauce over the chops as they finish cooking. The pork is ready when the thickest part reaches 145°F (63°C), without touching the bone.
  • Serve: Remove the skillet from the heat and let the pork chops rest in the sauce for at least 3 minutes. Spoon the creamy Dijon sauce over each chop, garnish with chopped parsley, and serve warm.

Notes

  • Use pork chops of similar thickness so they cook at the same rate.
  • Shake off any excess flour before searing. A light, even coating helps the pork brown and thickens the sauce without making it heavy.
  • Keep the cream sauce at a gentle simmer. High heat can cause the sauce to separate and may overcook the pork chops.
  • Cooking time can vary depending on the thickness of the chops. Check the thickest part with an instant-read thermometer, without touching the bone. The pork is ready at 145°F (63°C), followed by at least 3 minutes of resting.
  • The sauce will continue to thicken as it rests. Add a small splash of chicken broth if it becomes thicker than you prefer.
Creamy Dijon Pork Chops in a cast-iron skillet, covered in a rich mustard cream sauce and finished with parsley
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