Pan-Seared Pork Chops with Dijon Mustard Sauce

I got a big surprise when I opened the package of what the label claimed was chicken. My heart was set on Italian chicken with artichoke sauce for dinner. I had peeled potatoes to make the best mashed potatoes and had all my ingredients out. What I found in the package was the other white meat. Instead of chicken, we had impromptu pork chops with mustard sauce. Although it turned out delicious, I was still muttering under my breath.

Strike three for my butcher.

 
I’m not going to rant about him, but let’s just say I’ve found another non-GMO, hormone and antibiotic free meat market. If only I could be a vegetarian, but I’m a carnivore through and through. I’ll cry if I see road kill but I can’t give up eating meat. Sigh.

Since my chicken plan was down the drain I thought creamy scalloped potatoes would go better with the baked pork chops. No fingers were sliced this time. At least these chops were boneless, although smaller in size. Luckily, there were six. With an Asian-style zucchini salad to go along (recipe coming soon), this dinner was nothing to complain about.

The best part?

 
It’s easy and quick to make. The pork chops are pan seared and while they’re resting, you make Dijon mustard sauce in the same pan. Easy – peasy. I still want that Italian chicken, though.

Pork Chops with Mustard Sauce

When you expect chicken but get the other white meat, you still make a delicious meal.… Click To Tweet

pan-seared pork chops with dijon mustard sauce - All that's Jas

Ingredients:
Serves 4

 
4 large boneless pork chops
Salt and black pepper
A dash of ginger powder (optional)
2 tablespoons oil
½ cup chicken broth
2 tablespoons water
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
¼ cup heavy cream

 

Directions:

In a large pan, heat the oil over medium heat. Season pork chops with salt, pepper, and ginger (I always dust pork with ginger; it gives the meat a little extra something-something). Add chops to the pan and sear until browned, about 6 minutes per side. Transfer to a plate and keep warm.

pan-seared pork chops with dijon mustard sauce - All that's Jas

In the same pan add the chicken broth and water. Bring to a boil. Reduce the heat to low and add lemon juice, mustard, and heavy cream, stirring until combined. Season the sauce with salt and pepper.

To serve, spoon sauce over pork chops.

pan-seared pork chops with dijon mustard sauce - All that's Jas

Pan-Seared Pork Chops with Dijon Mustard Sauce

Pan-Seared Pork Chops with Dijon Mustard Sauce

Delicious pan-seared pork chops with Dijon mustard sauce is my family's new favorite dish.

Ingredients

  • 4 large boneless pork chops
  • Salt and black pepper
  • A dash of ginger powder (optional)
  • 2 tablespoons oil
  • ½ cup chicken broth
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Dijon mustard
  • ¼ cup heavy cream

Directions

In a large pan, heat the oil over medium heat. Season pork chops with salt, pepper, and ginger (I always dust pork with ginger; it gives the meat a little extra something-something). Add chops to the pan and sear until browned, about 6 minutes per side. Transfer to a plate and keep warm.

In the same pan add the chicken broth and water. Bring to a boil. Reduce the heat to low and add lemon juice, mustard, and heavy cream, stirring until combined. Season the sauce with salt and pepper.

To serve, spoon sauce over pork chops.

http://all-thats-jas.com/2017/02/pork-chops-with-mustard-sauce.html

My family’s other favorite pork chop dish is this one topped with cauliflower and cheese. How do you like your pork chops prepared?

This recipe is featured on Imparting Grace.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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31 Replies to “Pan-Seared Pork Chops with Dijon Mustard Sauce”

  1. Pingback: Quick and Easy Asian Zucchini Salad

  2. Richella Parham

    Well, you may have been disappointed not to get chicken when that’s what you ordered, but these pork chops look absolutely delicious!! Thank you for sharing the recipe. I’m pinning it for future reference!

    Thanks so much for joining the Grace at Home party. I’m featuring you this week!
    Richella Parham recently posted…From the ashesMy Profile

    Reply
    • Jas Post author

      Thank you so much for the feature, Richella! I’m thrilled!!! And, yes, the chops turned out perfect! Blessings

      Reply
  3. Carol

    Alas, my pork chop talent is nil–mine are like hockey pucks. But maybe it’s just that I need the right recipe. I’ll try this one. Over from Over the Moon linky.

    Reply
    • Jas Post author

      You made me giggle! Sometimes mine get like hokey pucks too and I’ve been known for burning few dishes. So it’s not so much a talent as determination, ha!

      Reply
    • Jas Post author

      You’d think! It happened twice. Granted, each time when I called to pre-order, but still…When he messed up my Thanksgiving turkey I had enough.

      Reply
  4. Michelle

    I don’t care whether I can cook, or not, this is going on the menu for tomorrow. Finish, klaar, kaput. The hubby will just have to come to the party and do that searing thing, I think I can handle the sauce. Thanks Jas, I’m glad your white meat changed into something else 😉

    Reply
  5. Mrs Shoes

    I’ve never had dijon mustard. True story. Shocking, I know.
    Since we have 2 freezers full of home-grown pork & rabbit, I believe I will write dijon mustard on my shopping list & give this recipe a go.
    Look at you winning friends & influencing strangers!

    Reply
    • Jas Post author

      I love Dijon mustard and prefer it over yellow, especially with bratwurst. Give it a try!
      Btw, thank you, I am thrilled I can influence strangers and always happy making new friends! 😀

      Reply

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