Kitchen notes · a little help before you start
Baked Pork Chops with Dijon Cream Sauce
Dijon cream sauce gives these pork chops a savory coating with a little mustard bite. There's plenty to spoon over the meat as it comes to the table. Cut into a warm chop and enjoy how the creamy sauce follows each slice onto your fork.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Season both sides generously
Add salt and pepper to both sides before searing the chops in the butter and oil.
2. Keep seared chops covered
Move the browned chops to a plate and cover while the garlic and Dijon sauce comes together.
3. Spoon sauce over during baking
After the first oven stage, spoon pan liquid over the chops before returning them to finish cooking.
Get to know the ingredients
Thick boneless chops
Thick boneless chops are preferred; you can use thinner chops with a shorter cooking time.
Minced garlic
Add minced garlic to the next melted butter portion and cook until fragrant before pouring in broth.
Dijon before cream
Whisk Dijon mustard into the chicken broth first, then add cream and the sauce seasonings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Baked Pork Chops with Dijon Cream Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Give each chop more sauce
Once pork is cooked through and sauce thickens, spoon sauce over each chop and add optional pepper and herbs to serve.
A little more help as you go
Butter is used twice
The first butter portion sears the chops with oil; the next starts the garlic sauce after the chops are removed.
Use the oven after searing
Return pork to the sauce and spoon some over it before moving the pan into the oven.
A few questions you might have
Does cream go into the pan before garlic?
Cook garlic in melted butter first, then add broth, whisk in mustard and finally add cream.
Can I use thin chops?
Yes, but reduce the cooking time because thinner chops cook more quickly.
Is mustard a finishing garnish?
Whisk it into the broth before cream, so the Dijon is part of the sauce used during baking.
Do the chops cook completely during searing?
Searing is followed by the oven stage, where the pork finishes cooking and the sauce thickens.
When is black pepper added?
Season the chops before searing, season the sauce during mixing and add extra pepper at serving only if desired.
Any more cooking tips?
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!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
