Pork Chops with Dijon Herb Sauce
I have been making this Pork Chops with Dijon Herb Sauce recipe for years from an old Food and Wine cookbook, and I believe it’s one of the best ways to prepare pork chops. My husband is not the biggest fan of pork chops, but he loves them prepared this way. For more of my favorite pork chop recipes, try my Crispy Air Fryer Breaded Pork Chops, Pork Chops and Apple Sauce and Pork Chops with Mushrooms and Shallots.
Dijon Mustard Sauce for Pork
The combination of sauteed onions with Dijon mustard and fresh herbs is magical. This easy mustard sauce quickly transforms basic pork chops into a delicious dish with minimal ingredients. You can use any fresh herbs, but I always use chives and parsley since I have them in my garden.
How long do you cook pork chops?
How long you cook pork chops depends on how thick they are. For this recipe, I used one-inch bone-in pork chops and cooked them for about seven minutes on each side on the stove. If your chops are thinner or thicker or don’t have a bone in them, then you’ll need to adjust your cooking time accordingly. The best way to know if the pork chops are done is to use a meat thermometer. When it reaches 160 degrees, the pork is ready.
What to Serve with Pork Chops
These pork chops pair so well with many different sides. Below are some of my favorite side-dish ideas.
Instant Pot Mashed Potatoes Parmesan Crusted Delicata Squash Roasted Green Beans with Caramelized Onions Sauteed Shredded Brussels Sprouts with Pancetta Autumn Salad with Pears and Gorgonzola
How to Store, Freeze, and Reheat Pork Chops
These pork chops will last three to four days in the refrigerator. You can also freeze them in containers with the sauce poured on top. The pork can be frozen for up to three months. When you’re ready to eat them, thaw the chops overnight in the fridge and reheat in the microwave.
Variations:
Pork: Sub the bone-in pork chops for thick boneless chops. You can also grill or bake your pork if you prefer. Mustard: Use whole-grain mustard. Onion: Substitute onion for shallot or red onion. Herbs: Use any herbs you have on hand, like tarragon, rosemary, or thyme. Broth: Swap chicken broth for beef or vegetable broth. Sauce: Add mushrooms, fresh garlic, capers, white wine, or lemon juice to the sauce. Serve the Dijon mustard sauce on chicken or beef.
More Pork Chop Recipes You’ll Love:
Crispy Breaded Air Fryer Pork Chops Stuffed Baked Pork Chops with Prosciutto and Mozzarella Quick Garlic-Lime Marinated Pork Chops Pork Chops and Applesauce Crock Pot Sazon Pork Chops with Peppers, Olives, and Potato
