Pork Chops With Dijon Sauce Recipe (2024)

This sauce is wonderful and apparently indestructible. If one were to accidentally sauté the shallots before the pork, all is well, just keep going. If one were to forget to cover the pan, causing the sauce to reduce to nearly nothing, not to worry, just stir in more wine (assuming the chef has not finished the bottle) before adding the cream and Dijon and your guests will still sing your praises. ...not that I made these mistakes and know any of this from experience.

This was delicious! Unfortunately, my chops weren't as thick as the recipe notes; however, it worked and we enjoyed (looking forward to trying with the appropriate thickness for extra juicy chops!). Definitely double the sauce, I also used both green onions and shallots- love how each add their own "spice" to the sauce. This is a dish with a ton of complex flavors and depth that comes together perfectly to produce a comforting, filling, and, most importantly, tasty meal .

I do something similar with Pork Tenderloin sliced into medallions and pan fried. Then deglaze the pan and make the sauce, add the medallions immediately prior to serving
Quicker process and just as tasty

I will add: I serve this with rice pilaf (rice, sautéed onion, herb de provence and chicken stock), the best green veg in the market, crusty bread to mop up the sauce and a simple salad. A winner every time.

So this was very tasty. I made it with boneless chops as I always have those in the freezer. my only caution is to double the sauce part of the recipe (shallots, stock, etc) as it all cooked away pretty quickly.

Honestly, if you really don't want the caloric addition of heavy cream, just add more wine and stock with 1/2 tbsp flour whisked in to thicken. It will be a slightly different dish but lovely all the same. You can also sauté some mushrooms to give the sauce more flavour.

The sauce was excellent, but the pork was tougher than rubber. Next time I will just pan sear the chops until perfectly cooked, let them rest to the side, and proceed with the sauce. I highly recommend not returning the chops to the pan as instructed in the recipe, as they just completely tighten up and were nearly inedible.

I made this with two thick loin chops. Made a full recipe of sauce and it was perfect. Delicious!

I have made this for many years. This is one of those rare, easy dishes that is nice enough for company. Be sure to use a good mustard, it makes all the difference!

This is excellent, but requires far less cooking time. 2 mins / side to sear and 5 mins cooking in sauce max. Sauce is lovely and with the anchovies did not need extra salt.

One of my favorite recipes, and I have always made it exactly as described, except that I much prefer tenderloin to chops. For a luxurious touch, add morels with the white wine.

What anchovies? I didn't see that in the recipe.

I made this for dinner, but I subbed chicken thighs for pork chops and evaporated fat free milk for cream. Also I had scallions not shallots. The sauce is divine and easy.

This was outstanding. I served the chops with a watermelon and beet salad drizzled with lemon vinegarette, and sautéed fresh spinach. I used six very thick bone-in pork chops and doubled the sauce which wound up being too much. Next time I'll serve the sauce over bastmati or brown rice as it is so rich and delicious.

Agreed about doubling the sauce part of the recipe. Personal preference, but as someone who's very salt-inclined, I like to add some capers along with the shallots. (Maybe a tbsp or so.)

brown 1 minute per side for thinner chops

Made this tonight as a celebration for a successful arthroscopic knee surgery!Did make slight adjustments based on reading through the comments.1. Seared the pork on high for 1-2 min/side.2. 5-6 min cooking the pork in the sauce.3. used 2 heaping tablespoons of Dijon mustard4. Splash of cognac (1 oz) at end for the hell of it...Wife wants me to have another surgery, so I can prepare this dish again...

Delicious. The chops may have been slightly overcooked (I did about 5 min., rather than 15-20), but very good. Served with noodles.

Made with 8 boneless pork loin chops that I brined for 2 hours ahead of time. Excellent and plenty of sauce. Probably could have made 12 chops with that amount of sauce.

Very tasty! We don’t eat pork chops that often, but with this recipe, I think they’ll be making more appearances. I took others’ advice and increased the sauce ingredients by half. I used 1.5-inch thick boneless chops and they only needed 8 minutes after browning to cook through, so adjust accordingly.

Amazing sauce, but my pork chops went a bit tough. Will try again with a pork tenderloin seared in a skillet and finished in the oven.

Has anyone tried to sous vide the pork chops, then sear and proceed with sauce (leaving out further cooking of chops in sauce)? My chops aren’t that thick and I wonder if this will help from them getting dried out and tough?

Made this sauce for grilled pork chops and wow!! Even our uber picky teen loved the sauce! I didn’t have heavy cream on hand so I subbed in melted cream cheese. Definitely works in a pinch! This is something we will make again and again.

Added 1 more tbsp mustard

Excellent. Only cooked 4-5 min in pan w sauces. Perfect. Did not need brining. 15-20 would have been way too much. Skipped cream, per dairy intolerance, and was great nonetheless. Did not thicken though like the image.

Perfect as directed! Don’t change a thing. A real keeper in my recipe box.

I made this with thin boneless pork chops. Seared as directed, then made sauce, eliminating stock, and half of the cream, but boiling off the alcohol in the wine. Then I put the chops back in to warm and then serve almost immediately. The entire thing took about 15 minutes and was delicious with baked potatoes and broccolini.Nice recipe.

So good! I only had two pork chops but they were large / if I could do it again I would try to have more sauce! I used the same dimensions of the recipe with the two pork chops and I would double next time. 10/10! Wouldn’t change anything…heaping tablespoon of Dijon at the end. Organic ingredients, per usual, make all of the difference!

Sauce is great and simple. Would be interesting with morels or other mushrooms added. We served with mushroom ravioli and the sauce was perfect for it.

I doubled the sauce because I love a saucy recipe and I finished them in the oven.. I can’t say this was my favorite recipe I’ve made from here. I lacked a lot of wow which was surprising because the ingredients are typically magic together. I will give this one more try just using the regular recipe in hopes of redemption.