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Crispy, savory, juicy pork chops in a creamy dijon sauce with bacon, cheese, and spinach! Easy, delicious and low carb 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.
I’m seriously salivating as I get ready to write about the parmesan, cream, garlic, and mustard flavors in this dish. The whole meal is prepared in just one skillet and completely saturated with amazing flavors. This chops recipe is low-carb and Keto-friendly, but if that is not your thing, you can use evaporated milk in place of heavy cream and 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 Air Fryer Pork Chops and Honey Garlic Baked Pork Chops to Smothered Pork Chops and Skillet Pork Chops with Apples and Onions, they are juicy, flavorful, and very versatile.
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.
Recipe Tips
- 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.
- If you do not want to use heavy cream, use Evaporated Milk or Half & Half.
- Feel free to play around with the seasonings; always add different spices and amounts of spices to adjust to your taste.
Serving Suggestions
If you are looking for a quick, easy, but super delicious dinner recipe, put this creamy Pork Chops recipe 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 Leftovers
- Refrigerate the pork chops and creamy dijon sauce in airtight containers for up to 3 days or freeze for 2 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
- Pork Chops and Potatoes Sheet Pan Dinner Recipe
- Crock Pot Mustard Pork Chops and Potatoes
- Honey Soy Grilled Pork Chops
- Ranch Pork Chops Recipe
ENJOY!
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Creamy Dijon Pork Chops
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
- Heat olive oil over medium-high heat in a large skillet.
- 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.
- Remove pork chops from the skillet; set aside and keep covered.
- Add bacon pieces to the skillet and cook until crispy.
- Remove from skillet and set aside. Keep bacon fat in the skillet.
FOR THE SAUCE
- Melt butter in the same skillet and stir in the garlic, thyme, and rosemary; cook for 30 seconds, or until fragrant.
- 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.
- Stir in the cream and dijon mustard; season with salt and pepper and bring to a simmer.
- Lower the heat and cook for about a minute or until sauce starts to thicken.
- Add in parmesan cheese and baby spinach; cook for 1 minute.
- Return pork chops to the skillet and continue to cook for 1 to 2 minutes, or until heated through.
- Remove from heat.
- Garnish with cooked bacon pieces and fresh chopped parsley; serve.
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.
- REFRIGERATE the pork chops and creamy dijon sauce in airtight containers for up to 3 days.
- 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
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Due to dietary restrictions I used boneless chicken cutlets instead of the pork chop. They turned out great!
That’s great! I very happy you enjoyed it! 🙂 Thank YOU!
I made this delicious recipe but substituted cream cheese and almond milk for the heavy cream and used garlic powder on the pork chops instead of minced garlic. It was amazing!
I can’t speak highly enough about this recipe! The sauce was to die for!
Made this for dinner tonight. Great recipe! I do keto so this was perfect. The only thing I changed was omitting the thyme from recipe since we’re not big fans of the spice. I also removed some of the bacon fat from skillet only because I used 4 slices of thick cut bacon and it produced more fat than necessary. But the flavor was delicious. I served this with mashed cauliflower. I would make this again.
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!
The sauce on these pork chops is absolutely amazing!!! Our family loved this meal.
I’m sorry but I didn’t enjoy this at all. I found the spices over powering. Also, the nutritional value says 4 carbs per serving but heavy cream has 1 carb per TBSP and this recipe has 1 cup of cream. So there are many more carbs than 4 per serving.
That is not true. 8 oz of heavy cream has about 7 carbs.
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
Oh wow! Haha! Thank YOU for pointing that out! Truly appreciate it. 🥰
Best pork chops ever! So flavorful.
I love pork chops but this dijon sauce was incredible! Thanks!
I love pork chops but have been getting sick of the same old. Thank you!! This sauce looks perfect for our family
such a great porK chop recipe full of flavor!