Creamy Dijon Pan-Fried Pork Chops

If there’s one dinner I reach for when I want something that feels a little fancy but still completely doable on a weeknight, it’s this one.

These Creamy Dijon Pan-Fried Pork Chops are golden on the outside, juicy on the inside, and finished in the most comforting Dijon cream sauce that you’ll want to spoon over everything on your plate. It’s rich without being heavy, savory with just a hint of tang, and comes together in one pan - which we love around here.

This is one of those recipes that feels restaurant-level, but secretly takes about 30 minutes and very little effort. Serve it with roasted potatoes, mashed potatoes, rice, or crusty bread to soak up that sauce and you’re set.

Let’s make it.

Why You’ll Love These Pork Chops

• Made in one pan

• Ready in about 30 minutes

• Creamy, cozy, and comforting

• Perfect for weeknights or entertaining

• Pairs with almost any side

• Simple ingredients, big flavor

This is a true back-pocket recipe.

Ingredients You’ll Need

Pork Chops

• pork chops (boneless or bone-in)

• Salt and freshly cracked black pepper

• olive oil

• butter

Creamy Dijon Sauce

• butter

• cloves garlic

• heavy cream

• chicken broth

• Dijon mustard

• whole grain mustard

• dried thyme

• Salt and pepper

For garnish:

• Fresh parsley or thyme

How to Make Creamy Dijon Pan-Fried Pork Chops

Step 1: Season the Pork Chops

Pat the pork chops dry with paper towel. Season both sides generously with salt and black pepper.

Dry pork chops = better browning. Don’t skip this step.

Step 2: Pan-Fry the Pork Chops

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter.

Once hot, add the pork chops to the pan in a single layer. Sear for 3–4 minutes per side until golden brown and nicely crusted.

Remove the pork chops from the pan and set aside on a plate. They do not need to be fully cooked through at this stage.

Step 3: Build the Sauce

Reduce the heat to medium. Add the remaining 2 tablespoons butter to the same pan.

Once melted, add the garlic and cook for about 30 seconds, just until fragrant.

Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan - this is where the flavor lives.

Stir in the heavy cream, Dijon mustard, whole grain mustard (if using), and thyme. Bring the sauce to a gentle simmer and let it cook for 3–5 minutes, until slightly thickened.

Season with salt and pepper to taste.

Step 4: Finish the Pork Chops in the Sauce

Return the pork chops (and any juices on the plate) back to the pan.

Reduce the heat to low and simmer gently for 5–7 minutes, spooning sauce over the pork chops, until they are cooked through and tender.

The internal temperature should reach 145°F.

Step 5: Garnish and Serve

Sprinkle with fresh parsley or thyme and serve immediately.

Make sure to spoon plenty of that sauce over each pork chop - it’s the best part.

What to Serve With Creamy Dijon Pork Chops

This sauce is meant to be soaked up, so sides are important.

Some of my favorites:

• Roasted baby potatoes

• Mashed potatoes

• Rice or buttered noodles

• Steamed green beans

• Roasted asparagus

• Crusty bread

You really can’t go wrong.

Tips for Perfect Pork Chops

• Don’t overcook: Pork chops dry out quickly. Use a thermometer if you have one.

• Thickness matters: Thicker chops stay juicier.

• Let the sauce simmer gently: High heat can cause the cream to separate.

• Taste as you go: Mustards vary in strength.

Make It Your Own

• Add mushrooms: Sauté sliced mushrooms before adding garlic.

• Make it extra herby: Add rosemary or sage.

• Add a splash of white wine: Replace half the broth for extra depth.

• Lighter version: Use half-and-half instead of cream.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.

Looking for more dinner recipes? Try my popular recipes below:

• Red Thai Curry Salmon

• Ham and Bean Soup

• One-Pan Lemon Herb Salmon with Potatoes

• Classic Bolognese Pappardelle

• Spicy Fennel Sausage Pasta

• Creamy Chicken Ramen with Chili Oil

Yield: 4 servings

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Creamy Dijon Pan-Fried Pork Chops

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

These Creamy Dijon Pan-Fried Pork Chops are golden on the outside, juicy on the inside, and finished in the most comforting Dijon cream sauce that you’ll want to spoon over everything on your plate. It’s rich without being heavy, savory with just a hint of tang, and comes together in one pan - which we love around here.

Cook modePrevent screen from turning off

Ingredients

Pork Chops

• 4 pork chops (boneless or bone-in, about 1–1½ inches thick)
• Salt and freshly cracked black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

Creamy Dijon Sauce

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 2 tablespoons Dijon mustard
• 1 teaspoon whole grain mustard (optional but recommended)
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• Salt and pepper, to taste

For garnish:

• Fresh parsley or thyme, chopped

Instructions

1. Pat the pork chops dry with paper towel. Season both sides generously with salt and black pepper.
2. Dry pork chops = better browning. Don’t skip this step.
3. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter.
4. Once hot, add the pork chops to the pan in a single layer. Sear for 3–4 minutes per side until golden brown and nicely crusted.
5. Remove the pork chops from the pan and set aside on a plate. They do not need to be fully cooked through at this stage.
6. Reduce the heat to medium. Add the remaining 2 tablespoons butter to the same pan.
7. Once melted, add the garlic and cook for about 30 seconds, just until fragrant.
8. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan - this is where the flavor lives.
9. Stir in the heavy cream, Dijon mustard, whole grain mustard (if using), and thyme. Bring the sauce to a gentle simmer and let it cook for 3–5 minutes, until slightly thickened.
10. Season with salt and pepper to taste.
11. Return the pork chops (and any juices on the plate) back to the pan.
12. Reduce the heat to low and simmer gently for 5–7 minutes, spooning sauce over the pork chops, until they are cooked through and tender.
13. The internal temperature should reach 145°F.
14. Sprinkle with fresh parsley or thyme and serve immediately.
15. Make sure to spoon plenty of that sauce over each pork chop - it’s the best part.

Notes

Don’t overcook: Pork chops dry out quickly. Use a thermometer if you have one.

Thickness matters: Thicker chops stay juicier.

Let the sauce simmer gently: High heat can cause the cream to separate.

Taste as you go: Mustards vary in strength.

Nutrition Facts

Carbs

3 g

Cholesterol

180 mg

Fiber

1 g

Fat

43 g

Net carbs

3 g

Sat. Fat

23 g

Sodium

403 mg

Sugar

2 g

Protein

31 g

Calories

527

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.