Description
A quick and impressive 30-minute recipe featuring juicy thick-cut pork chops smothered in a rich, tangy Dijon mushroom sauce. Perfect for weeknights or entertaining guests.
Ingredients
- 4 thick-cut pork chops (about 1-inch thick, 1.5–2 lbs / 680–900g)
- Salt and black pepper, to taste
- 2 tablespoons olive oil (30ml)
- 2 tablespoons butter (28g)
- 8 ounces cremini or baby bella mushrooms, sliced (225g)
- 2 tablespoons Dijon mustard (30g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1 cup low-sodium chicken broth (240ml)
- ½ cup heavy cream (120ml)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Instructions
- Pat pork chops dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add pork chops and sear without moving for 4-5 minutes until golden brown. Flip and sear the other side for another 4-5 minutes. Transfer chops to a plate and tent with foil.
- Reduce heat to medium and add remaining tablespoon of butter. Add sliced mushrooms and cook, stirring occasionally, until browned and tender, about 4 minutes. Add minced garlic and chopped shallot; cook for 1 minute until fragrant.
- Pour in chicken broth and scrape browned bits from pan. Simmer for 2 minutes to reduce slightly. Stir in Dijon mustard and heavy cream, then add thyme leaves. Simmer gently until sauce thickens, about 3 minutes. Adjust seasoning with salt and pepper.
- Return pork chops to skillet and spoon sauce over them. Cover loosely and warm through for 2 minutes to finish cooking and lock in juiciness.
- Serve pork chops smothered in Dijon mushroom sauce, garnished with fresh thyme or parsley if desired.
Notes
[‘Pat pork chops dry before searing to ensure a good crust.’, ‘Use medium-high heat for searing to get a golden crust without burning the butter.’, ‘Let pork chops rest tented with foil after searing to keep them juicy.’, ‘Fresh thyme is preferred over dried; if using dried, use half the amount.’, ‘For a richer sauce, stir in a tablespoon of cold butter off the heat at the end.’, ‘Use low-sodium broth to control salt levels.’, ‘Optional: add ¼ cup dry white wine when deglazing the pan for extra flavor.’, ‘Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or cream.’, ‘Freezing is not recommended as the cream sauce may separate.’]
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sau
- Calories: 480
- Sugar: 2
- Sodium: 480
- Fat: 32
- Saturated Fat: 15
- Carbohydrates: 6
- Fiber: 1
- Protein: 38
Keywords: pork chops, Dijon mustard, mushroom sauce, quick dinner, creamy sauce, weeknight meal, easy recipe