Pork Chops Dijonnaise
Yield: 6 servings
Cook Time: About 25 minutes
Tips: Any cuts of pork chops can be used with this recipe (bone-in, boneless, thick or thin), though thick boneless cuts have less fat content and work nicely with the dijonnaise sauce.
There can never be enough pork chop recipes, and this delicious baked pork chop recipe brings to the table yet another fabulous way to celebrate pork chops, whether you prefer boneless pork chops, bone in pork chops, thick cut pork chops or thin cut pork chops. (Note: The above photo shows Pork Chops Dijonnaise made with thick cut boneless pork chops. If you sometimes find thick cut boneless pork chops to lean on the dry side because of their minimal fat content, the Dijonnaise Sauce that accompanies this recipe will add
the perfect amount of moisture and juiciness to your thick cut boneless chops!) This lively and elegant sauce also has full and fabulous flavor, and is surprisingly easy to make. Dijonnaise sauce and has a slightly tangy and mildly sweet flavor with delightful texture. While some dry white wine adds a touch of elegance to this sauce, a modest helping of Dijon mustard gives it a little "bite," and some chopped bread and butter pickles give the sauce a subtle sweet and tangy flavor, some welcomed moisture and a delightful tender crunch. (Tip: If desired, chopped sweet pickles can be used instead of the bread and butter pickles, though keep in mind sweet pickles tend to be more dense and crunchy, and have a sweeter flavor than bread and butter pickles, so they will make the sauce taste a bit sweeter.) Bread and butter pickles not only have the perfect balance of tangy and sweet, they have a nice balance between crunchy and tender, which works perfectly with the sauce as well as the pork chops. Honestly, this Dijonnaise sauce would probably also taste fabulous with slices of roasted pork tenderloin or pork roast!
Recipe▼
Ingredients
- 6 medium pork chops
- 2 tablespoons butter, divided
- 2 shallots, diced
- 2 cloves garlic, minced
- 1/2 to 3/4 cup chopped bread and butter pickle chips
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 2 tablespoons Dijon mustard
- chopped parsley or cilantro for garnish (optional)
Directions
Preheat oven to 350°F.
Melt 1 1/2 tablespoons of the butter in a large skillet, then add pork chops and sautè until browned and almost done (about 5 minutes per side, depending on thickness of pork chops). Transfer pork chops to a baking dish and cover. (Do not clean skillet, as it will be used to make the dijonaisse sauce.) Bake pork chops for 15 minutes, or until cooked through. Drain off any excess fat and cover to keep warm.
Using a paper towel, lightly wipe any grease out of skillet used to brown pork chops, and remove and discard any obvious unwanted pieces from pork. (Note: Thick cut boneless pork chops might not leave much (if any) grease behind.) Add remaining 1/2 tablespoon butter in skillet and melt over medium heat. Add shallots and garlic, then reduce heat to low-medium and sauté briefly. Add chopped bread and butter pickles and wine, stirring to combine. Increase heat to medium-high and simmer mixture until a glaze forms (about 5 minutes). Stir in the whipping cream and mustard. Cook, stirring constantly, until the sauce becomes smooth and heated through (2-3 minutes).
Place pork chops on a serving platter or individual plates, then pour the sauce over the pork chops and top with chopped parsley or chopped cilantro as a garnish, if desired.
Melt 1 1/2 tablespoons of the butter in a large skillet, then add pork chops and sautè until browned and almost done (about 5 minutes per side, depending on thickness of pork chops). Transfer pork chops to a baking dish and cover. (Do not clean skillet, as it will be used to make the dijonaisse sauce.) Bake pork chops for 15 minutes, or until cooked through. Drain off any excess fat and cover to keep warm.
Using a paper towel, lightly wipe any grease out of skillet used to brown pork chops, and remove and discard any obvious unwanted pieces from pork. (Note: Thick cut boneless pork chops might not leave much (if any) grease behind.) Add remaining 1/2 tablespoon butter in skillet and melt over medium heat. Add shallots and garlic, then reduce heat to low-medium and sauté briefly. Add chopped bread and butter pickles and wine, stirring to combine. Increase heat to medium-high and simmer mixture until a glaze forms (about 5 minutes). Stir in the whipping cream and mustard. Cook, stirring constantly, until the sauce becomes smooth and heated through (2-3 minutes).
Place pork chops on a serving platter or individual plates, then pour the sauce over the pork chops and top with chopped parsley or chopped cilantro as a garnish, if desired.
