These pork chops with dijon sauce are tender, juicy, and coated in a rich, creamy, tangy mustard sauce. A quick and delicious dinner perfect for any night or a special dinner!
David found the original recipe on the Simply Recipes website. I'd bought lovely thick pork chops from Waitrose and we were fancying a recipe with a sauce to go with the chops. We had all the ingredients for the sauce, so it was decided...and we were so glad...it's soooo good!
The chops are pan fried and served on a bed of delicious creamy mustard sauce. Perfect served with roast potatoes, mashed potatoes and your favourite vegetable side dishes.
Tips
- Dairy-free option - use coconut cream or a plant-based cream substitute instead of double cream.
- Gluten-free option - ensure the mustard and stock are gluten-free.
- Extra herbs and spices - try adding thyme, tarragon or a pinch of cayenne pepper for extra depth.
- Add cheese - stir in a small amount of grated parmesan or gruyere cheese for added richness.
- This pork chops with dijon sauce recipe is easily adapted if you’re cooking for less or more people – I usually halve the recipe to serve the 2 of us.
FREQUENTLY ASKED QUESTIONS
Bone-in chops retain more moisture and flavour, while boneless chops cook faster and are easier to eat.
Use a meat thermometer and cook until 63C, then let them rest for 5 minutes.
Yes - substitute with chicken sauce for a lighter sauce, or use coconut milk for a dairy-free alternative.
Yes - chicken breasts or thighs work well and can be cooked using the same method.
Transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. Reheat gently on the hob with a splash of stock or cream to maintain the sauce’s texture.
Serve with roast potatoes, mashed potatoes and your favourite vegetable side dishes.
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How to make these Pork Chops with Dijon Sauce
Ingredients
- 4 thick bone-in pork chops (weighing approx. 270g each)
- salt and freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 15g butter
- 40g shallots, finely chopped (or onion, grated)
- 240ml dry white wine (split into 2 x 120ml)
- 150ml chicken stock
- 120ml double cream (I use Elmlea to reduce the calories!)
- 2 tbsp Dijon mustard
- 1 tbsp chopped parsley (optional)
Instructions
- Pat the pork chops dry with kitchen roll. Season all over with salt and freshly ground black pepper. Heat the oil in a large skillet, frying pan or casserole over a medium high heat. Add the butter, and as soon as it has melted add the chops to the pan and sear them for 2 to 3 minutes on each side. Reduce the heat slightly if they're browning too quickly.
- Remove the chops from the pan and pour off most of the fat. Add the shallots (or onion) and cook for 1 minute on a medium high heat, until softened. Add half of the wine and bring to a boil, deglazing by scraping the brown bits from the bottom of the pan.
- Stir in the stock and return the chops to the pan. Bring the sauce to a simmer, reduce the heat, cover and cook until the chops are cooked through (this will take approx. 10 to 15 minutes. I use my meat thermometer to check the internal temperature has reached 63C.
- Transfer the chops to a warm plate or baking tray and cover with tin foil to keep them warm. Add the remaining 120ml of wine, then increase the heat to high to boil the pan juices for 3 minutes, until reduced by half.
- Remove the pan from the heat and add the cream, stir to mix well and then return the pan to the heat and boil for 3 minutes, until the sauce reduces and thickens.
- Remove the pan from the heat and stir in the mustard and parsley (if using). Add more mustard, to taste, if needed. Place the chops on the bed of sauce, stirring in any resting juices, and serve with sides of your choice.
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Pork Chops with Dijon Sauce
Ingredients
- 4 thick bone-in pork chops (weighing approx. 270g each)
- salt and freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 15 g (0.5 oz) butter
- 40 g (1.4 oz) shallots finely chopped (or onion, grated)
- 240 ml (5 tsp) dry white wine (split into 2 x 120ml)
- 150 ml (½ cup) chicken stock
- 120 ml (½ cup) double cream (I use Elmlea to reduce the calories!)
- 2 tbsp Dijon mustard
- 1 tbsp chopped parsley (optional)
Instructions
- Pat the pork chops dry with kitchen roll. Season all over with salt and freshly ground black pepper. Heat the oil in a large skillet, frying pan or casserole over a medium high heat. Add the butter, and as soon as it has melted add the chops to the pan and sear them for 2 to 3 minutes on each side. Reduce the heat slightly if they're browning too quickly.
- Remove the chops from the pan and pour off most of the fat. Add the shallots (or onion) and cook for 1 minute on a medium high heat, until softened. Add half of the wine and bring to a boil, deglazing by scraping the brown bits from the bottom of the pan.
- Stir in the stock and return the chops to the pan. Bring the sauce to a simmer, reduce the heat, cover and cook until the chops are cooked through (this will take approx. 10 to 15 minutes. I use my meat thermometer to check the internal temperature has reached 63C.
- Transfer the chops to a warm plate or baking tray and cover with tin foil to keep them warm. Add the remaining 120ml of wine, then increase the heat to high to boil the pan juices for 3 minutes, until reduced by half.
- Remove the pan from the heat and add the cream, stir to mix well and then return the pan to the heat and boil for 3 minutes, until the sauce reduces and thickens.
- Remove the pan from the heat and stir in the mustard and parsley (if using). Add more mustard, to taste, if needed. Place the chops on the bed of sauce, stirring in any resting juices, and serve with sides of your choice.
Notes
- Dairy-free option - use coconut cream or a plant-based cream substitute instead of double cream.
- Gluten-free option - ensure the mustard and stock are gluten-free.
- Extra herbs and spices - try adding thyme, tarragon or a pinch of cayenne pepper for extra depth.
- Add cheese - stir in a small amount of grated parmesan or gruyere cheese for added richness.
- This pork chops with dijon sauce recipe is easily adapted if you’re cooking for less or more people – I usually halve the recipe to serve the 2 of us.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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