Baked Pork Chops with Dijon Cream Sauce
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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.
Frequently Asked Questions
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 Slow Cooker Mashed Potatoes?
- Not in the mood for potatoes? Or, love mashed potatoes but need even more starch, I got you! Serve rolls or biscuits! (In need of a biscuit recipe? I’ve got you covered with my Knott’s Berry Farm Buttermilk Biscuits recipe.)
- A Chicken Avocado Corn Salad is a different, yet tasty way to serve some side veggies.
- Try some veggies like Roasted Asparagus, green beans, or Roasted 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
Nutrition information is automatically calculated, so should only be used as an approximation.
If you love the sauce on these pork chops, try my new CHICKEN AND POTATOES WITH DIJON CREAM SAUCE recipe!
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 😊
This recipe was delicious!!! I don’t usually buy thick pork chops because they usually come out too dry but they were on sale so I went searching for a recipe with sauce! They came out so moist and delicious and the sauce was to die for! My picky teenagers loved it as well and asked me to make it again! I used less dijon mustard thinking it might be overkill, but I will definitely use the suggested amount because the flavor was awesome!
Amazing! Made these tonight and they were a hit. Was afraid they might be too dry but they were so moist and delicious, plus it was easy to make
Best pork chops I’ve ever had! The creamy sauce kept them moist and added SO much delicious flavor. This is a family favorite and I might make the sauce to use with chicken tenders.
This was very good. I messed up on it and used 2 T oil instead of teaspoons. Had to scoop some out cause had trouble browning. Took longer to brown and was worried they would be tough. Also did not have cream so used 1 1/2 c of evaporated milk with a couple T of flour because I was worried it wouldn’t thicken and used 6 loin chops instead of 4. Cooked lower at 350 for half hour cause they had fried longer to brown. Then turned down to 300 for another 20. They came out tender and delicious. Served with salad and cheesy potatoes. It was so good we couldn’t stop eating. Definitely will keep this recipe. I’ve never been a big pork chop fan so this is a game changer for me. Thank you!
Thank you for your review! So glad you were able to make it all work and loved it!
I have made this a few times now and it turns out amazingly every time! Thank you for sharing! Have you ever tried to convert this to a crockpot recipe?
I have not. I have an Instant Pot Pork Chops and Gravy recipe you can use as a basis for adapting this for the Instant Pot or Crockpot.