Easy oven baked Pork Chops with Dijon Cream Sauce is a dreamy, delicious way to take regular old pork chops to a whole new level. This boneless pork chop recipe with rich, garlic and dijon sauce is simple enough for an easy weeknight meal, and impressive enough to wow guests!
For more popular pork recipes, bookmark my recipes for Pork Chops with Creamy Mushroom Sauce, Sheet Pan Pork Tenderloin and Potatoes, and Sheet Pan Pork Chops and Brussels Sprouts.
I’m convinced that your first bite into these tender baked pork chops will convince you to never eat a plain, old thin pork chop again. Remember when pork chops used to be all bone-in, kinda tough, maybe coated in Shake-n-Bake (does that still exist)? And, while they tasted okay, let’s face it, they were pretty dry and chewy no matter how good a cook your mom was (and mine sure was/still is!)!
Well, long gone are those days. Now you can more easily find thicker cuts of pork chops (and if you don’t see any at your grocery store, you can always ask the butcher), which, when cooked properly, turn out tender, juicy cuts of meat. Smother them in Dijon Cream Sauce and what you have is one heck of a new entree that’s sure to please your family and friends alike. Let’s get to it!
Here’s How You Make it
- To make this pork chop skillet dish, you’ll first want to preheat the oven to 425 degrees. Next, season the pork chops with salt and pepper on both sides. Then, into a skillet set over medium heat, melt the butter and then drizzle oil into the skillet as well.
- Add the pork chops to the skillet right in the oil and butter and let them sear on both sides for 2-3 minutes, then transfer them to a plate and cover the plate to keep the meat warm.
- To make the sauce, add more butter to the same skillet. When that’s melted, stir in the garlic for 1-2 minutes, or until fragrant. Then, add the chicken broth and whisk in the dijon, and cream. Stir in salt and pepper. Add the pork chops back to the pan and spoon the homemade sauce for pork chops over the top of the meat and transfer the whole skillet to the oven.
- Cook these for 10 minutes, pull them out and spoon the liquid from the pan over the pork chops. Put the pan back in the oven for another 10-15 minutes, or until pork is cooked through and the sauce has thickened.
- At this point, pull the skillet back out and spoon more sauce over the tops of the pork chop, salt and add cracked black pepper, then fresh herbs for garnish before serving.
Why are My Pork Chops Tough?
If your pork chops are tough, then that’s to do with over-cooking them. Try to pay attention to the timer and the steps that involve spooning the sauce over these skillet pork chops. Adding the juice over the top helps keep them moist while they cook. The pork chops will also keep cooking when they come out of the oven, so make sure to pull them out of the oven at the 20-minute mark or sooner, depending on the thickness of the cut of your chops.
If you’re not sure if your pork chops are done or not, a meat thermometer can help. It should read 145 degrees when they are done. They might still be a tad bit pink inside, but that’s okay! Plus, if you pull them to rest at 145 degrees, they will cook a tiny bit more, resulting in what could be the juiciest, tenderest, most bestest (yup, just went there) pork chops of your life!
Best Side Dishes for Pork Chops
There are a lot of great dishes that go with these boneless pork chops and dijon cream sauce.
- A simple side salad, of course.
- Need something to help mop up all that yummy, savory sauce? How about mashed potatoes?
- Not in the mood for potatoes? Or, love mashed potatoes but need even more starch, I got you! Serve rolls or biscuits!
- A Chicken Avocado Corn Salad is a different, yet tasty way to serve some side veggies.
- Try roasting up some veggies like asparagus, green beans, or broccoli for an easy side you can cook up right alongside the pork chops.
More Amazing Pork Recipes
- Best Baked Pork Tenderloin
- Pork Carnitas
- Honey Chipotle Glazed Pork Chops with Peach Salsa
- Pork Fried Rice
- BBQ Pulled Pork
Did you make these Pork Chops with Dijon Cream Sauce? YAY! Please rate the recipe below!
Baked Pork Chops with Dijon Cream Sauce
Ingredients
- 4 boneless pork chops - see note
- salt and pepper - to taste
- 2 tablespoons butter
- 2 teaspoons oil
dijon cream sauce
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 1 cup chicken broth - I used low sodium
- 2 tablespoons dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon cracked black pepper - or to taste
Instructions
- Preheat oven to 425 degrees.
- Generously season pork chops with salt and pepper on both sides.
- In a large skillet over medium heat, melt butter. Drizzle oil into the pan.
- Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
- To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.
- Add chicken broth. Whisk in dijon mustard, then cream. Stir in salt and pepper.
- Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
- Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
- Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.
Notes
Nutrition
If you love the sauce on these pork chops, try my new CHICKEN AND POTATOES WITH DIJON CREAM SAUCE recipe!
Exceeds all my requirements: few ingredients, inexpensive, quick, easy, and delish. Bravo! Family Fav.
Wow, thank you so much! 🙂 Happy to hear that you all love it!
I made this as written but halved everything but dijon since I only had 2 chops. My sauce came out very thick and delicious. Super easy to make on a weekday.
I have made this so many times and it’s so delicious every single time! It’s my go to “fancy” food for the week.
Preheat Oven? Why? You don’t mention in the recipe using the oven. It says pan fry.
You first use a skillet that later goes in the oven so make sure it’s oven safe 🙂
This is amazing, I’ve made it twice now. I like to serve it over rice because there is a lot of sauce and I only cook the pork chops in the oven for about 1/2 the recommended time because it doesn’t seem to take them long to get to 145. I think next time I make it I’m going to add some mushrooms
Such a tasty sauce, we have this on repeat now it’s a household favourite. Thank you 😊
So glad you enjoy it 🙂
I made this recipe but didn’t have heavy cream so I used 3/4 cup whole milk mixed with 1/4 cup melted butter. I also did not use the oven because it is too hot! I just added the chops (I used bone in thin cut) back into the sauce and continued to cook on high until the sauce reduced. The final product was delicious! Paired it with brown rice/quinoa mix and peas/carrots mix (because my 4 year old grandson was over and those are about the only vegetables he will eat). It was delicious!
Maybe I did something wrong but the pork chops are tough and the sauce never thickened. I cooked 10 and 10, checked the temp and the chips were all over 165 which is higher than I normally cook them but the sauce wasn’t thick at all. I’ll cook the sauce more on the stove to hopefully get it thickened up but I’m disappointed this didn’t turn out the way it looked in the photos.
I’ve made this a bunch. I’ve done it with 2 bone-in pork chops as well. Tonight, I decided to give it a go with chicken and added a little bit of Swiss cheese on the chicken breast once plate. So tasty. Definitely a recipe I keep on hand.
This was very disappointing. The cream and dijon sauce was outstanding but I was concerned when I saw the 425 temp and cook time because I always go low and slow …and my sons noticed — the chop was more dry and while the sauce was nice, this ruined a nice piece of meat that we’d have cooked more simply as we always do for a juicy chop, and perhaps added the dijon cream sauce.
Can fat free half and half be used instead of heavy cream ?
Yes, you can, but you will need to add butter to it. Substitute 3/4 cup + 2 tablespoons of half and half with 2 tablespoons of melted butter per 1 C of heavy cream.
How long would you bake and cook the thin pork chops?
Depends on how thin they are but they could be done anytime from about 6-15 minutes.
Quite good, only cooked 2 chops but did whole sauce because one review had me nervous. Wish I could think of something to use the leftover sauce with. Also added a splash of Worcestershire sauce as someone suggested added a good tang. Will definitely make it again.
Had 2 boneless 2″ pork chops and your recipe looked good
I halved the liquids and followed the recipe. I decided to put in oven for 8 minutes as I really cant stand over.cooked pork. I tempted them at that point and.they were already at 160°. Of course I didn’t put.them back in as the recipe states. As it was, they were very tough and we couldn’t eat.them. We also did.not taste the dijon at all. Very disappointed.
Loved this sauce so much I’d nearly drink it, I was too tired to go from hob to oven so I did it all on the hob. Apart from that I stuck to the recipe exactly. Served with boiled rooster potatoes (with butter 🤫)in their skins and green beans. So easy to make and not too many ingredients, will make this again and again, thank you 😊