These easy Pork Chops with Dijon Herb Sauce are juicy, full of flavor, and very simple to prepare. A few pantry staples and fresh herbs transform everyday pork chops into a weeknight favorite.
Pork Chops with Dijon Herb Sauce
I’ve been making this Pork Chops with Dijon Herb Sauce for years—it originally comes from an old Food & Wine cookbook—and it remains one of my favorite ways to cook pork. The combination of seared pork, a quick pan sauce with Dijon mustard, and fresh herbs delivers great flavor without fuss. Even folks who are usually indifferent to pork chops tend to love them prepared this way. If you enjoy this dish, consider trying other pork chop recipes like Crispy Air Fryer Breaded Pork Chops, Pork Chops and Applesauce, and Pork Chops with Mushrooms and Shallots for variety.
Dijon Mustard Sauce for Pork
A quick sauce of sautéed onion, Dijon mustard, a splash of stock, and chopped fresh herbs makes all the difference. The sauce is bright and savory, and it clings to the meat so every bite is flavorful. Use whatever fresh herbs you have—parsley and chives work beautifully and are what I use most often, but tarragon, thyme, or rosemary are good alternatives.
How long do you cook pork chops?
Cooking time depends on the thickness and whether the chops are bone-in or boneless. For this recipe, I use 1-inch bone-in pork chops and cook them about 7 minutes per side in a skillet over medium heat, until nicely browned and cooked through. Thinner chops will need less time; thicker chops will need more. The safest and most reliable way to tell when pork is done is to use an instant-read thermometer. Pork is safe at 150°F, but many cooks prefer to remove chops at 160°F for a more familiar doneness. Avoid overcooking, which can dry out the meat.
What to Serve with Pork Chops
These pork chops pair well with many sides. Here are some favorite accompaniments:
- Instant Pot Mashed Potatoes
- Parmesan-Crusted Delicata Squash
- Roasted Green Beans with Caramelized Onions
- Sautéed Shredded Brussels Sprouts with Pancetta
- Autumn Salad with Pears and Gorgonzola
How to Store, Freeze, and Reheat Pork Chops
Store cooked pork chops in an airtight container in the refrigerator for 3–4 days. You can freeze chops in containers with the sauce poured over them for up to three months. To reheat, thaw overnight in the refrigerator and warm gently in the microwave or in a skillet over low heat until heated through, adding a splash of stock if needed to loosen the sauce.
Variations
- Pork: Substitute thick boneless pork chops, or grill or bake the chops instead of pan-searing.
- Mustard: Try whole-grain mustard for a different texture and appearance.
- Onion: Use shallot or red onion in place of yellow onion for a slightly different flavor.
- Herbs: Swap in tarragon, rosemary, thyme, or a mix of herbs you prefer.
- Broth: Use beef or vegetable broth instead of chicken stock if you prefer.
- Sauce Additions: Stir in sliced mushrooms, minced garlic, capers, white wine, or a squeeze of lemon juice to vary the sauce. The Dijon-herb sauce also works well with 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
Pork Chops with Dijon Herb Sauce — Recipe
Yield: 4 servings • Prep: 5 mins • Cook: 25 mins • Total: 30 mins
Ingredients
- 1 tsp butter
- 4 pork chops (about 22 oz with bone, trimmed of visible fat; 1 inch thick)
- 1/2 tsp salt
- Freshly ground pepper, to taste
- 3 tbsp chopped onion
- 3/4 cup chicken stock or broth
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh herbs (parsley and chives recommended)
Instructions
- In a large skillet, melt the butter over moderately low heat.
- Season the pork chops with salt and fresh ground pepper.
- Raise the heat to medium and add the chops to the pan. Sauté for about 7 minutes on the first side, then turn and cook until the chops are browned and reach your desired doneness—about 7–8 minutes more for 1-inch bone-in chops. Remove the chops and keep them warm on a platter.
- Add the chopped onion to the pan and cook, stirring, until soft, about 3 minutes.
- Add the chicken stock and bring to a boil, reducing until the liquid measures about 1/2 cup (approximately 2–3 minutes).
- Stir in the Dijon mustard, chopped fresh herbs, and about 1/8 tsp freshly ground pepper. Taste and adjust seasoning as needed.
- Pour the sauce over the pork chops on the platter and serve immediately.
Notes
Food & Wine notes that pork chops may still have a slight pink center at safe cooking temperatures; trichinosis is no longer a common risk at modern standards, and pork is considered safe at around 150°F. I typically use an instant-read thermometer and cook to about 160°F for a familiar, well-done result. Avoid overcooking to keep the chops juicy.
Nutrition (per serving)
Serving: 1 chop with sauce — Calories: 180 kcal; Carbohydrates: 1 g; Protein: 29 g; Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 86.5 mg; Sodium: 400 mg; Sugar: 0.5 g
