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Pan Seared Pork Chops with Dijon Butter Sauce

Pan Seared Pork Chops with Dijon Butter Sauce. Simply prepared pan seared pork chops served with a very quick, easy to make dijon butter pan sauce.

Pan Seared Pork Chops with Dijon Butter Sauce featured image

Pan Seared Pork Chops with Dijon Butter Sauce

These pan seared pork chops show that a quick weekday meal need not be complicated or boring. Our dinner tonight was these simply seasoned, pan fried pork chops.

Dijon mustard in a white bowl

I use whole grain mustard, but smooth, like this one is fine too.

Honey in a glass pot with a solid white background.

Just a touch of honey helps balance the recipe.

They were complemented beautifully with a simple sauce comprised of only 4 ingredients.

We served these juicy chops with some simple pasta that was tossed with herbed garlic butter. Some steamed green beans completed a meal in minutes that tasted great.

Many fresh pork chops or cutlets with parsley

Boneless Centre Cut Pork Chops

The wine in the sauce is easily substituted for chicken stock and the wine doesn’t have to be dry. A little sweetness will help balance the slight sourness of the mustard.

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Originally published October 2012.

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Pan Seared Pork Chops with Dijon Butter Sauce featured image
Yield: 6 Serves 4-6

Pan Seared Pork Chops with Dijon Butter Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Pan Seared Pork Chops with Dijon Butter Sauce - Simply prepared pan seared pork chops served with a very quick, easy to make dijon butter pan sauce.

Ingredients

  • 6 - 8 thick cut pork chops
  • salt and pepper to season

For the sauce

  • 2 cloves minced garlic
  • 2 tbsp butter
  • 1/2 cup wine
  • 4 tbsp whole grain dijon mustard
  • 1 tbsp honey, optional
  • 4 tbsp butter

Instructions

  1. Season 6-8 pork chops with salt and pepper and pan fry in olive oil until the internal temp is 150-160 degrees F on a meat thermometer. Hold in a warm oven (100 degrees) while making the sauce.

To prepare the sauce

  1. Add the garlic and butter to the saute pan that you used for the chops.
  2. Sauté over medium heat for only a minute or less to soften the garlic. (Do NOT let it brown)
  3. Add the wine and Dijon mustard and honey.
  4. Simmer to reduce until the sauce begins to thicken slightly.
  5. Reduce heat and add the butter.
  6. Reduce heat and stir constantly to slowly melt the butter.
  7. As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

6

Serving Size

1 g

Amount Per Serving Calories 329Total Fat 17gSaturated Fat 9gUnsaturated Fat 0gCholesterol 130mgSodium 290mgCarbohydrates 4gSugar 3gProtein 34g

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Carol GUERTIN

Saturday 23rd of November 2019

I made this tonight for supper and it was very tasty and easy to make. Definitely a keeper!

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