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One-Pan Creamy Dijon Mushroom Pork Chops

A perfectly seared pork chop smothered in creamy Dijon sauce, sautéed mushrooms, and onions, garnished with parsley.
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Make tender pork chops and a rich, creamy Dijon mushroom sauce all in one skillet for easy weeknight cooking and minimal cleanup.

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 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons 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 chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and dried thyme 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 reduce slightly for 2 minutes.
  7. Reduce the heat to low. Whisk in the heavy cream and Dijon mustard until the sauce is smooth. Taste the sauce and add more salt and pepper if needed.
  8. Return the seared 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 skillet from the heat. Garnish with fresh parsley before serving immediately over the sauce.

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.
  • Use whole grain mustard along with Dijon for a slightly different texture and tang.
  • Serve this dish with mashed potatoes or egg noodles to soak up the extra sauce.

Nutrition

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