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Tender Juicy Pan-Seared Pork Chops Recipe with Creamy Dijon Sauce Easy

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This recipe delivers tender, juicy pan-seared pork chops topped with a creamy, tangy Dijon mustard sauce. Perfect for a quick, comforting dinner with simple ingredients and a rich, flavorful sauce.

Ingredients

Scale
  • Bone-in pork chops, about 1-inch thick (center-cut recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or vegetable oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 2 sprigs fresh thyme (optional)
  • 1 teaspoon lemon juice

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let them sit at room temperature for 10-15 minutes.
  2. Heat a cast iron skillet over medium-high heat and add 1 tablespoon of olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Add the pork chops to the pan, leaving space between them. Sear without moving for about 4 minutes until edges are golden brown and crispy. Flip and cook the other side for another 3-4 minutes.
  4. Lower heat to medium. Add 2 tablespoons of butter and the minced garlic to the pan. Tilt the pan and spoon the melted butter and garlic over the chops repeatedly for 1-2 minutes.
  5. Use an instant-read thermometer to check if the internal temperature reaches 145°F (63°C). If not, reduce heat to low and cook 1-2 more minutes per side. Transfer chops to a warm plate and tent with foil to rest.
  6. In the same skillet, add 1/2 cup chicken broth and scrape up browned bits with a wooden spoon. Stir in 2 tablespoons Dijon mustard, 1/2 cup heavy cream, 1 teaspoon lemon juice, and 2 sprigs thyme. Simmer gently for 3-4 minutes until slightly thickened. Remove thyme sprigs before serving.
  7. Pour the creamy Dijon sauce over the rested pork chops. Garnish with fresh thyme or parsley if desired and serve immediately.

Notes

Pat pork chops dry before seasoning for a good sear. Do not overcrowd the pan. Use an instant-read thermometer to ensure perfect doneness at 145°F. For dairy-free, substitute heavy cream with coconut cream and butter with olive oil. Let chops rest after cooking to retain juices. If sauce is too thin, simmer longer; if too thick, whisk in broth or cream.

Nutrition

Keywords: pork chops, pan-seared pork chops, creamy Dijon sauce, quick dinner, easy pork recipe, comfort food, Dijon mustard sauce

Find it online: https://piperplate.com/tender-juicy-pan-seared-pork-chops-recipe-with-creamy-dijon-sauce-easy/