Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
Tired of the plain old pork chops? Why not give this awesome recipe a try soon. Easy-baked thick and juicy pork chops clothed in a dreamy, creamy, and impressive Dijon cream sauce. This is no doubt to die for and a recipe for keeps!
Ingredients
2 tsp oil
2 tbsp butter
4 boneless pork chops
salt and pepper, to taste
Dijon cream sauce:
2 tsp minced garlic
1 tbsp butter
1 c. chicken broth (I used low sodium)
1 c. heavy cream
2 tbsp Dijon mustard
¼ tsp cracked black pepper, to taste
½ tsp salt, to taste
How to make Baked Pork Chops with Dijon Cream Sauce
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Season the pork chops generously with salt and pepper on each side.
Step 3: Melt the butter in a large skillet over medium heat. Also, drizzle some oil in the pan. Once the butter has melted, add the chops to the pan and sear for about 2 to 3 minutes per side. When done, remove from the pan and onto a plate. Then, tent the chops to keep them warm.
Step 4: To make the sauce: To the same pan, melt the butter, then saute the garlic in the melted butter for about a minute or two until aromatic. Pour in the chicken broth. Stir in the Dijon mustard, then the cream. To taste, season with salt and pepper.
Step 5: Place the pork chops back in the pan and spoon some of the juices over. Shift the pan to the preheated oven and cook for about 10 minutes. After 10 minutes, spoon some of the sauce again over the pork chops and resume cooking in the oven for an additional 10 to 15 minutes until the pork is completely cooked and the sauce has thickened.
Step 6: When done, remove from the oven. Place the chops on a platter and spoon more of the sauce over. Serve garnished with black pepper and fresh herbs. Enjoy!
Note:
For this recipe, I prefer using very thick boneless pork chops as they keep tons of moisture. If you desire, you can also use thin pork chops, just make sure to decrease the cooking time as thin meat cook rather quickly.
Nutrition Facts:
Calories: 448 kcal | Carbohydrates: 3 g | Protein: 31 g | Fat: 34 g | Saturated Fat: 17 g | Trans Fat: 1 g | Cholesterol: 173 mg | Sodium: 690 mg | Potassium: 625 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 906 IU | Vitamin C: 5 mg | Calcium: 72 mg | Iron: 1 mg
Ingredients
- 2 tsp oil
- 2 tbsp butter
- 4 boneless pork chops
- salt and pepper, to taste
- Dijon cream sauce:
- 2 tsp minced garlic
- 1 tbsp butter
- 1 c. chicken broth (I used low sodium)
- 1 c. heavy cream
- 2 tbsp Dijon mustard
- ¼ tsp cracked black pepper, to taste
- ½ tsp salt, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Season the pork chops generously with salt and pepper on each side.
Step 3: Melt the butter in a large skillet over medium heat. Also, drizzle some oil in the pan. Once the butter has melted, add the chops to the pan and sear for about 2 to 3 minutes per side. When done, remove from the pan and onto a plate. Then, tent the chops to keep them warm.
Step 4: To make the sauce: To the same pan, melt the butter, then saute the garlic in the melted butter for about a minute or two until aromatic. Pour in the chicken broth. Stir in the Dijon mustard, then the cream. To taste, season with salt and pepper.
Step 5: Place the pork chops back in the pan and spoon some of the juices over. Shift the pan to the preheated oven and cook for about 10 minutes. After 10 minutes, spoon some of the sauce again over the pork chops and resume cooking in the oven for an additional 10 to 15 minutes until the pork is completely cooked and the sauce has thickened.
Step 6: When done, remove from the oven. Place the chops on a platter and spoon more of the sauce over. Serve garnished with black pepper and fresh herbs. Enjoy!
Notes
For this recipe, I prefer using very thick boneless pork chops as they keep tons of moisture. If you desire, you can also use thin pork chops, just make sure to decrease the cooking time as thin meat cook rather quickly.
