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Creamy Dijon Pork Chops Recipe for an Easy Skillet Dinner

Creamy Dijon Pork Chops

Juicy seared pork chops finished in a creamy Dijon, garlic, and thyme pan sauce. This one-skillet dinner is ready in about 35–40 minutes and serves four.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork Chops
  • 4 Boneless pork chops, about 1 inch thick and 6–8 ounces each
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Garlic powder
Sauce
  • 1 tablespoon Olive oil
  • 1 tablespoon Unsalted butter
  • 1 small Small yellow onion or shallots, finely diced
  • 2–3 Garlic cloves, minced
  • 1 cup Low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1 cup Heavy cream
  • 1/2 teaspoon dried or 1 teaspoon fresh Dried thyme or fresh thyme leaves
Garnish
  • 1 tablespoon Fresh parsley, chopped
Optional Additions
  • 1/4 cup Dry white wine
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Whole-grain mustard

Method
 

Step-by-Step
  1. Pat the pork chops dry with paper towels. Season both sides with the kosher salt, black pepper, and garlic powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for about 3–4 minutes per side, until well browned, then transfer them to a plate; they do not need to be fully cooked yet.
  3. Reduce the heat to medium and add the butter. Cook the diced onion or shallots for 2–3 minutes, then add the minced garlic and cook for about 30 seconds.
  4. Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Whisk in the Dijon mustard and thyme, then simmer for 2–3 minutes.
  5. Stir in the heavy cream and bring the sauce to a gentle simmer. Avoid a vigorous boil so the cream stays smooth.
  6. Return the pork chops and any accumulated juices to the skillet. Simmer gently for 4–7 minutes, turning once, until the thickest part reaches 145°F (63°C) on an instant-read thermometer.
  7. Remove the skillet from the heat and let the pork chops rest for about 3 minutes. Sprinkle with fresh parsley and spoon the Dijon pan sauce over each serving.

Notes

Sear in batches if the skillet is crowded. Add the cream only after the broth and Dijon have reduced slightly, and keep the sauce at a gentle simmer. The sauce thickens as it cools. Store leftovers in an airtight container in the refrigerator and reheat gently. Bone-in chops may be substituted but generally need several additional minutes of cooking.