Creamy Dijon Mushroom Pork Chops
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These Creamy Dijon Mushroom Pork Chops is a 35 minute weeknight dinner win. Tender, juicy pork chops smothered in a delicious Dijon cream sauce with mushrooms that soak up every drop.
The Only Pork Chop Recipe You’ll Ever Need
This is one of those recipes that has Jo Cooks written all over it. It’s quick and you only need one pan. So when you’ve got pork chops and you’re staring at them wondering what to make for dinner, this dish is it.
A creamy, savory sauce, cremini mushrooms and tender pork chops. You know I love a meal that looks fancy but comes together faster than takeout. Remo is obsessed with this one. Serve it over some mashed potatoes and that sauce is perfect for mopping up with a good crusty bread.
Why You’ll Love These Creamy Dijon Mushroom Pork Chops
- One pan, no stress. Everything cooks in the same skillet, so cleanup is basically a breeze.
- That creamy Dijon sauce. Tangy, garlicky, and loaded with mushrooms soaking up all that flavor.
- Ready in 35 minutes. Perfect for busy weeknights when you still want a home cooked dinner that feels special.
- Versatile and cozy. Serve it over mashed potatoes, rice, or just grab some crusty bread and call it a night.
Ingredients and Tips
- Pork Chops: Use boneless chops about ¾ to 1 inch thick. Thinner cuts cook too fast and can dry out. Bone in also works if you add a few extra minutes of cook time.
- Mushrooms: I like cremini mushrooms for their texture and flavor, but white mushrooms work too. Slice them thick so they hold up in the sauce.
- Dijon Mustard: This is the star of the dish. It gives the sauce that tangy, rich depth you’ll want to lick off the spoon.
- Thyme: Fresh thyme is lovely, but dried thyme works just fine. A little goes a long way here.
- Chicken Broth: Go for low-sodium broth so you can control the salt. Vegetable broth is a good backup if that’s what you have.
- Cream: Heavy cream is key for that luscious texture. Milk won’t thicken the same way, so save it for your coffee.
- Finishing Touch: Don’t skip the parsley. It adds freshness and makes the dish look restaurant-worthy.
- Don’t overcrowd the pan: If your skillet isn’t big enough, brown the chops in batches. You want that golden crust, not steamed meat.
- Taste the sauce: Dijon can vary a lot in intensity. Start with one tablespoon, taste, and add more if you like it punchier.
- Avoid curdling: When adding cream to the sauce, make sure the heat is turned down to low so it stays silky and smooth.
Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the pork chops for about 3 to 4 minutes per side until golden and cooked through. Transfer them to a plate and set aside.
In the same skillet, melt the butter. Add the sliced mushrooms and cook for 5 to 7 minutes until browned and tender. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Dijon mustard, chicken broth, and thyme. Stir well and let the sauce simmer for about 2 minutes so the flavors combine. Turn the heat down to low, pour in the heavy cream, and stir until the sauce thickens slightly, about 2 to 3 minutes.
Return the pork chops to the skillet and spoon the sauce over them. Let everything simmer together for another 2 minutes so the flavors blend. Garnish with fresh parsley and serve hot.
How To Serve It
These creamy Dijon mushroom pork chops are perfect for weeknights but good enough for company. Here’s how I love to serve them:
Garlic Mashed Potatoes
15 Minute Creamy Garlic Parmesan Orzo
Skillet Green Beans
No Knead Whole Wheat Bread
Frequently Asked Questions
Can I use bone-in pork chops instead?
Absolutely. Bone-in chops add a bit more flavor, but they’ll need a few extra minutes to cook through. Just make sure the internal temperature reaches 145°F before serving.
What can I use instead of heavy cream?
Half-and-half works in a pinch, but the sauce won’t be as rich. If you want to lighten it up, try evaporated milk. Avoid regular milk because it can curdle when simmered.
Can I make this ahead of time?
Yes. Cook the pork and sauce as directed, then store them separately in the fridge for up to 2 days. Reheat the sauce gently on low heat, then add the pork back in just before serving.
How do I reheat leftovers?
Warm them slowly in a skillet over low heat with a splash of broth or cream to loosen the sauce. Microwaving works too, but do it in short bursts so the pork stays tender.
Can I add other veggies?
Definitely. Spinach, peas, or even a handful of sun-dried tomatoes taste amazing in the creamy Dijon sauce.
Try These Pork Chop Recipes Next
- Grilled Pork Chops
- Smothered Pork Chops
- Korean Style Pork Chops
- Pork Chops With Peppercorn Sauce
- Fried Pork Chops
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Creamy Dijon Mushroom Pork Chops
Ingredients
- 4 boneless pork chops (¾ to 1 inch thick)
- salt and pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon Dijon mustard
- ½ cup chicken broth (low sodium)
- ½ cup heavy cream
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season pork chops with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear pork chops 3–4 minutes per side, until golden and cooked through. Transfer to a plate.
- In the same skillet, melt butter. Add mushrooms and sauté until browned and softened, about 5–7 minutes. Add garlic and cook 30 seconds.
- Stir in Dijon, chicken broth, and thyme. Simmer for 2 minutes.
- Lower heat and stir in heavy cream. Simmer 2–3 minutes until slightly thickened.
- Return pork chops to the skillet, spoon sauce over, and simmer another 2 minutes to heat through.
- Garnish with parsley and serve hot.
Equipment
Notes
- Pork: I like using boneless chops that are about an inch thick. They cook quickly and stay juicy. If you only have bone in, just cook them a little longer until done.
- Mushrooms: Cremini are my favorite here because they have great flavor and soak up the sauce. White mushrooms work too. Slice them thick so they do not vanish while cooking.
- Sauce: Dijon mustard is what makes this so good. It adds that nice tangy flavor and a bit of depth. If you want it stronger, just stir in another small spoonful at the end.
- Cream: Heavy cream makes the sauce silky and rich. Half and half works if you need to, but milk will be too thin.
- Storage: Leftovers keep well for about three days in the fridge. Warm them up gently on low heat and add a splash of broth or cream if the sauce has thickened too much.
- Serving Tip: This sauce was made for mashed potatoes, noodles, or a big slice of crusty bread. It is impossible to go wrong.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
