This is a quick, simple cast iron pork chop recipe that is packed with flavor, and also low carb! The bonus is this sauce would be great on chicken and beef as well. Note: I'm not the biggest fan of any type of mustard, but I found this sauce to be divine and the mustard is not overpowering at all.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.

  • Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.

  • Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

  • While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.

  • Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.

  • Remove chops from the oven, top with sauce, and serve.

Cook's Notes:

You can use bone-in pork chops instead of boneless if you like.

If you're mustard sensitive, start by adding 1 tablespoon and add more if desired.

Nutrition Facts

500 calories; protein 25.2g; carbohydrates 7.8g; fat 35.7g; cholesterol 144.5mg; sodium 634.4mg. Full Nutrition

Reviews (4)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Norah, the Dijon Sauce is a-ma-zing! The whole family loved this dish. Only DH really likes mustard, but you were quite correct. I used the full amount, and I'm so happy I did--so delicious, so nuanced, and worth every single calorie! Because of the reduction, you catch just a bit of wine flavor, but it is definitely a plus, not overpowering, at all. IMHO, this is a company dish. My only change was to use bone-in chops, because that is what I had. Thanks for the tip about judging the thickness of the sauce. Read More
Rating: 5 stars
This was a quick recipe to get together and perfect for a weeknight meal. The pork chops were tender and the sauce is delicious ! This recipe is a keeper! Read More
Rating: 5 stars
Made this recipe exactly as written! Very quick, easy dinner which taste amazing. Definitely take the time to let the sauce thicken. Fresh parsley at the end brings the entire meal together. Read More
Rating: 5 stars
This is restaurant quality pork chops. I did not have parsley, so I added a bit of dried thyme to the sauce while it was cooking. Thyme and pork are like bread and butter. I also reduced the cream to 3/4 cup and it was enough for my bone in chops. Served with over linguine. The flavors are mild and cozy perfect for a comfort dinner. Have some crusty bread to clean up the plate! YUM!! Read More