Mustard Pork Chops
These one-pan Dijon mustard pork chops are crispy, savory, and juicy, smothered in a creamy pan sauce with bacon, greens, and parmesan.
Servings: 4 servings
Equipment
Ingredients
FOR THE PORK CHOPS
- 2 tablespoons olive oil
- 4 to 6 boneless pork chops about ½-inch thick
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 4 slices bacon diced
FOR THE SAUCE
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ cup low sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- salt and freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach
- chopped fresh parsley for garnish
Instructions
For the Pork Chops
- Prep. Heat the olive oil over medium-high heat in a large skillet.
- Cook the pork chops. Season the pork chops with salt and pepper, add them to skillet, and cook for 5 to 6 minutes per side or until golden brown and the edges are crispy. Cooking time depends on the thickness of the pork chops.
- Rest. Remove the pork chops from the skillet; set aside and keep them covered.
- Cook the bacon. Add bacon pieces to the skillet and cook until crispy. Remove from skillet and set aside. Keep bacon fat in the skillet.
For the Mustard Sauce
- Sauté the herbs. Melt the butter in the same skillet and stir in the garlic, thyme, and rosemary; cook for 30 seconds or until fragrant.
- Add broth. 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.
- Add cream and mustard. Stir in the cream and Dijon mustard; season with salt and pepper and bring to a simmer. Then, lower the heat and cook for about a minute or until the sauce starts to thicken.
- Stir in spinach and cheese. Add in parmesan cheese and baby spinach; cook for 1 minute.
- Put it all together. 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. 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. Also, feel free to play around with the seasonings; always add different spices and amounts of spices to adjust to your taste.
- If you're going to freeze the cooked pork chops, keep in mind 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
