Creamy Dijon Pork Chops

30 Minute MealsFreezer Friendly MealsGluten Free MealsKeto RecipesLow Carb RecipesOne Pot Meals

Crispy, savory, juicy pork chops in a creamy dijon sauce with bacon, cheese, and spinach! Easy, delicious and  low carb pork chops recipe! 

Creamy Dijon Pork Chops

A QUICK & DELICIOUS PORK CHOPS RECIPE

Want dinner on the table in 30 minutes?! Make THIS Pork Chops recipe, stat. Creamy dijon sauce with crispy bacon and leafy greens served over juicy pork chops. Need we say MORE? 

I don’t mean to be super obvious here, but we have some really delicious, creamy things going on in the food department right now that you need to know about. The other day it was all about the Creamy Garlic Sauce Chicken, and now, here we are discussing Creamy Dijon Pork Chops.

Creamy Dijon Pork Chops

I’m seriously salivating as I get ready to write about the parmesan + cream + garlic + mustard flavors in this thing. The whole meal is prepared in just one skillet, and completely saturated with amazing flavors. 

Creamy Dijon Pork Chops is a low carb, Keto-friendly recipe, but if that is NOT your thing, you can just use evaporated milk in place of heavy cream, and use olive oil instead of butter. 

AN EASY PORK CHOPS RECIPE 

Pork Chops are quick, very easy to make, and super juicy, as long as you pay attention to the amount of cooking time. Too much time in the skillet will result in dried out meat, but if you sear the chops for about 5 minutes per side, they will turn out perfectly. From Honey Garlic Baked Pork Chops to Smothered Pork Chops and Skillet Pork Chops with Apples and Onions, they are juicy, flavorful, and very versatile. 

Pan Seared Pork Chops

HOW TO MAKE CREAMY DIJON PORK CHOPS

This recipe is all about the Dijon Sauce. We are going to need butter, garlic, seasonings, chicken broth, heavy cream, dijon mustard, and grated parmesan cheese.

  • But first, we start off with seasoning our boneless pork chops, and cooking them in a skillet for a total of 10 minutes. Remove pork chops from skillet; cover and set side.
  • Fry bacon in the same skillet; remove from skillet and set aside. Leave bacon fat in the skillet.
  • Melt butter in the same pan and add in garlic and dried herbs; cook for 30 seconds, or until fragrant.
  • Deglaze the skillet with chicken broth and scrape up all the bits stuck to the bottom of the skillet.
  • Simmer for 4 minutes, or until reduced by half.
  • Stir in heavy cream and dijon mustard; season with salt and pepper, and bring to a simmer. Reduce heat and cook for a minute longer, or until sauce has thickened a bit.
  • Add parmesan cheese and spinach; cook for a minute, or until spinach is wilted.
  • Add pork chops and all the juices from the pork chops back in the skillet; cook for 1 more minute or until heated through. 
  • Remove from heat, garnish with fresh parsley, and serve. 

Creamy Dijon Sauce

COOK’S NOTES

  • Use boneless pork chops that are about 1/2-inch thick.
  • Sear the pork chops over medium-high heat until golden brown with crispy edges; about 5 minutes per side. If the skillet is not big enough for all 4 chops to be cooked at once, cook them in batches. 
  • As previously stated, if you do not want to use heavy cream, reach for Evaporated Milk or Half & Half. 
  • Also, feel free to play around with the seasonings; always add different spices and amounts of spices to adjust to your taste. 

Creamy Dijon Pork Chops

If you are looking for a quick, easy, but super delicious dinner recipe, put this Creamy Dijon Pork Chops on a weekly rotation. Make no mistake, serving these with the perfect side of Garlicky Lemon Parmesan Broccoli or Roasted Green Beans, will have everyone asking for more. 

HOW TO STORE PORK CHOPS LEFTOVERS

  • REFRIGERATE the pork chops and creamy dijon sauce in airtight containers for up to 3 days. 

HOW TO FREEZE COOKED PORK CHOPS

  • Place the completely cooled pork chops and sauce in an airtight container; freeze for up to 3 months. 
  • When ready to use, thaw in the refrigerator overnight. 
  • Remember that dairy products tend to split when frozen and end up grainy when reheated. When reheating, stir in more cream while heating up the defrosted pork chops. 

MORE PORK CHOPS RECIPES

ENJOY!

5 from 6 votes
Creamy Dijon Pork Chops
Creamy Dijon Pork Chops
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Crispy, savory, juicy pork chops in a creamy dijon sauce with bacon, cheese, and spinach. Easy, delicious, AND LOW CARB! 

Course: Dinner
Cuisine: American, Mediterranean
Servings: 4 serves
Calories: 590 kcal
Ingredients
FOR THE PORK CHOPS
  • 1 1/2 tablespoons olive oil
  • 4 to 6 boneless pork chops, 1/2-inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 4 slices bacon, diced
FOR THE SAUCE
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/2 cup low sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • salt and fresh ground pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 2 cups baby spinach
  • fresh chopped parsley, for garnish
Instructions
FOR THE PORK CHOPS
  1. Heat olive oil over medium-high heat in a large skillet.
  2. Season pork chops with salt and pepper; add to skillet and cook for 5 to 6 minutes per side, or until golden brown and edges are crispy. Cooking time depends on the thickness of the pork chops.
  3. Remove pork chops from the skillet; set aside and keep covered.
  4. Add bacon pieces to the skillet and cook until crispy.
  5. Remove from skillet and set aside. Keep bacon fat in the skillet.
FOR THE SAUCE
  1. Melt butter in the same skillet and stir in the garlic, thyme, and rosemary; cook for 30 seconds, or until fragrant.
  2. Deglaze the skillet with the chicken broth, scraping up any bits from the bottom of the skillet. Continue to cook for 4 minutes, or until reduced by half.
  3. Stir in the cream and dijon mustard; season with salt and pepper and bring to a simmer.
  4. Lower the heat and cook for about a minute or until sauce starts to thicken.
  5. Add in parmesan cheese and baby spinach; cook for 1 minute.
  6. Return pork chops to the skillet and continue to cook for 1 to 2 minutes, or until heated through.
  7. Remove from heat.
  8. Garnish with cooked bacon pieces and fresh chopped parsley; serve.

Recipe Notes

WW FREESTYLE POINTS: 19 

 

REDUCE WW POINTS DOWN TO 9 by using "Fat Free Half & Half" in place of heavy cream, turkey bacon instead of pork bacon, and use olive oil instead of butter. 

 

COOK’S NOTES

  • Use boneless pork chops that are about 1/2-inch thick.
  • Sear the pork chops over medium-high heat until golden brown with crispy edges; about 5 minutes per side. If the skillet is not big enough for all 4 chops to be cooked at once, cook them in batches. 
  • As previously stated, if you do not want to use heavy cream, reach for Evaporated Milk or Half & Half. 
  • Also, feel free to play around with the seasonings; always add different spices and amounts of spices to adjust to your taste. 

 

HOW TO STORE PORK CHOPS LEFTOVERS

  • REFRIGERATE the pork chops and creamy dijon sauce in airtight containers for up to 3 days. 
 

HOW TO FREEZE COOKED PORK CHOPS

  • Place the completely cooled pork chops and sauce in an airtight container; freeze for up to 3 months. 
  • When ready to use, thaw in the refrigerator overnight. 
  • Remember that dairy products tend to split when frozen and end up grainy when reheated. When reheating, stir in more cream while heating up the defrosted pork chops.
Nutrition Facts
Creamy Dijon Pork Chops
Amount Per Serving (6 ounces)
Calories 590 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 23g115%
Cholesterol 185mg62%
Sodium 595mg25%
Potassium 642mg18%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 0g0%
Protein 32g64%
Vitamin A 2425IU49%
Vitamin C 5.5mg7%
Calcium 148mg15%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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8 Responses
  1. Christine McGowan

    I served this with mashed potatoes and Parmesan asparagus. This is a meal I would pay $20 for in a restaurant. The sauce was divine!

  2. Meredith B

    Looks so delicious, making this for the family tonight!
    Just wanted to point out a typo – in the How To section (not the recipe at bottom) you state to cook the butter and garlic for 30 minutes

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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