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One-Pan Creamy Dijon Pork Chops with Mushrooms

A thick, seared pork chop smothered in creamy Dijon sauce and sliced mushrooms, part of the One-Pan Creamy Dijon Pork Chops with Mushrooms recipe.
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Cook tender pork chops and a rich, creamy Dijon mushroom sauce all in one skillet for easy cleanup and a satisfying meal.

Ingredients

Scale
  • 4 bone-in or boneless pork chops (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Season both sides of the pork chops generously with salt and pepper.
  2. Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat.
  3. Sear the pork chops for 3 to 4 minutes per side until golden brown. Remove the chops from the skillet and set them aside on a plate.
  4. Add the sliced mushrooms to the same skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5 to 7 minutes.
  5. Add the minced shallot and garlic to the skillet and cook for 1 minute until fragrant.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
  7. Reduce the heat to medium-low. Stir in the heavy cream, Dijon mustard, and dried thyme. Mix until the sauce is smooth.
  8. Return the pork chops to the skillet, nestling them into the sauce.
  9. Cover the skillet and let the pork chops simmer gently in the sauce for 5 to 8 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
  10. Remove the pork chops from the heat. Let them rest in the sauce for 5 minutes before serving.
  11. Garnish with fresh parsley.

Notes

  • For thicker chops (over 1 inch), you may need to finish them in a 375 degree Fahrenheit oven after searing to reach the correct internal temperature without overcooking the exterior.
  • If you do not have heavy cream, you can substitute it with half-and-half, but the sauce will be thinner. Add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water to thicken if needed.
  • Use whole grain mustard for a slightly less sharp flavor profile.

Nutrition

Find it online: https://afripaket.com/one-pan-creamy-dijon-pork-chops-mushrooms/