Creamy Dijon Pork Chops

5 from 29 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

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


 

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, 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. 

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

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. 
Creamy Dijon Pork Chops

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

ENJOY!

Pin this now to find it later

Pin It
5 from 29 votes

Creamy Dijon Pork Chops

Crispy, savory, juicy pork chops in a creamy dijon sauce with bacon, cheese, and spinach. Easy, delicious, AND LOW CARB! 
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 serves

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
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

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

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

Serving: 6ounces | Calories: 590kcal | Carbohydrates: 4g | Protein: 32g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 185mg | Sodium: 595mg | Potassium: 642mg | Fiber: 0g | Sugar: 0g | Vitamin A: 2425IU | Vitamin C: 5.5mg | Calcium: 148mg | Iron: 1.8mg

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.

Did you make a recipe? Leave a rating

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




52 Comments

  1. Jules says:

    Adaptable and delish! I served the pork chops and sauce over white rice with roasted parm brussel sprouts on the side. keeping this in my rotation. Thanks

    1. Katerina Petrovska says:

      That’s great! I’m very happy you loved it! Thank YOU! 🙂

  2. Karen Macquoid says:

    Made it today, it was delicious!! This recipe is a definite keeper!!

    1. Katerina Petrovska says:

      Thank you so much! I am very glad you enjoyed it! 🙂

      1. Patricia Willems says:

        Excellent! Excellent! Excellent! Thanks for posting it!

        1. Katerina Petrovska says:

          That’s great to hear!! I am very glad you enjoyed it! Thank YOU! 🙂

  3. Rachel says:

    Made this tonight for dinner. Family loved it!! Thank you for the recipe.

    1. Katerina Petrovska says:

      I am very glad you enjoyed it! Thank YOU! 🙂

  4. Rachel says:

    Made this tonight and it was soooo delicious!! Everyone loved it!!

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

  5. Cynd says:

    This was delish! My husband was skeptical, but he loved it!

    1. Katerina Petrovska says:

      Thank YOU! 🙂 I’m very glad you enjoyed it!!

  6. Paula says:

    My house loves this dish! My only problem, and it’s cooks’ error, is that I forget to turn the heat down the heat on the pan when I toss the butter in, and the butter darkens and makes my sauce a darker color. Three times I have made this, and only once did the sauce come out with the correct color. Still delicious! Note to self!

    1. Katerina Petrovska says:

      I am very glad you and your family enjoyed it! Thank YOU! 🙂

  7. Patricia says:

    This was a hit at my table! Husband and son loved it. They said I could make it anytime I wanted to.❤️

  8. Sherri says:

    I may or may not have licked the sauce off my pork chop and dipped it again. This sauce is amazing and unbelievably easy.

    1. Katerina Petrovska says:

      Thank you so much!! I am very glad you enjoyed it! 🙂

  9. Nikki says:

    Very good recipe and everything is done in one pan for easy clean up! PS- you forgot to list the basil with the ingredients to add to the pan. 🙂

    1. Katerina Petrovska says:

      Thank YOU! 🙂 I am very glad you enjoyed it! 🙂

  10. Rita says:

    I followed your instructions except I browned the bacon first, moved it aside and then browned the chops. Also I used nice bone in chops that I already had.
    Pretty good!

    1. Katerina Petrovska says:

      I’m glad you enjoyed it! Thank YOU! 🙂