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Creamy Dijon Pork Chops

Creamy Dijon Pork Chops

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

Blue: 21   Green: 21   Purple: 21   Freestyle: 19
Course Dinner
Cuisine Mediterranean, American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.