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
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!
Is the 425 bake temp in this recipe correct? We used thick chops and they were dry after 20 min total. Seems like 350 might be better.
David, the recipe said to put in the oven for 10 mins. TOPS, 15. Not 20 minutes.
Just wondering what kind of Dijon mustard you are using there is so many????
Delicious and so simple. My family loved it last night, so I am making it again to take to my Mom’s house tonight.
Just wondering what kind of Dijon mustard you used there is so many to choose from???
This sauce has a great flavor. My only complaint is that the sauce was more of a “soup” than sauce and I ended up having to add almost 1 cup of flour to get a proper consistency. I don’t know if that was my error or… but otherwise it is really great! I’m always trying to find ways to spice up boring pork chops.
Excellent…hit with everyone
So glad to hear that!
This came out quite tasty. I figured out why so many people were getting such a thin sauce, why it wasn’t as creamy. I followed the instructions to the Dijon Cream sauce exactly the first time. I even simmered it for about a half and hour to try to thicken it. Still thin. I then made more sauce because I needed more. The reason I believe it was so thin was because the amount of broth was too much compared to the cream and maybe even the butter. The next time, I added more butter, lessened the broth and made the cream the dominant liquid and it came out nice and creamy.
I also cooked this in less steps. I made the sauce first. I didn’t pan fry the pork at all. I poured the sauce into a small baking dish, salt and peppered 2 very thick pork steaks, placed the pork on top of the sauce and poured more sauce on top of the pork and baked it 7 minutes at 400 degrees for every 1/2 inch of thickness. It came out light pink and it was succulent as can be.
I thought searing on high heat for 2 to 3 minutes, then baking it for 20-25 minutes was a recipe for a dry pork chop, which it seems some complained about. Remember, the way farms treat pork now is to take out its original high fat content so you got to be careful that you don’t overcook it for even a minute. It’s like cooking chicken breasts. Very unforgiving. Not quite as bad as breasts because you can undercook pork in a way that you can’t with chicken. So, it was quite a success. Thanks for sharing.