Baked Pork Chops with Dijon Cream Sauce
Easy oven baked Pork Chops with Dijon Cream Sauce is a dreamy, delicious way to take plain old pork chops to a whole new level. These thick, juicy pork chops smothered in a garlicky dijon sauce will make you think twice about ever serving a plain old pork chop again!
Servings:4 servings
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
I like to use really thick boneless pork chops because they retain a lot of moisture, but you can use thin pork chops for this recipe - just be sure to reduce the cooking time since they will cook more quickly!
Nutrition
Calories: 448 kcal, Carbohydrates: 3 g, Protein: 31 g, Fat: 34 g, Saturated Fat: 17 g, Trans Fat: 1 g, Cholesterol: 173 mg, Sodium: 690 mg, Potassium: 625 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 906 IU, Vitamin C: 5 mg, Calcium: 72 mg, Iron: 1 mg
