Dutch Oven Pork Chops With Dijon Cream Sauce Recipe
I absolutely love this recipe because it’s a foolproof way to elevate weeknight dinners with minimal fuss, delivering juicy pork chops smothered in a creamy, tangy mustard sauce that feels like a culinary hug. Plus, the combination of golden-brown seared edges and the savoriness from the sautéed onions and garlic makes it irresistible and perfect for impressing friends or just treating myself.
In my Dutch Oven Pork Chops with Dijon Cream Sauce, I adore how the bone-in pork chops caramelize in a blend of olive oil and butter. This creates a rich, decadent sauce base.
Dijon mustard and heavy cream mix beautifully with low-sodium chicken broth. I love the depth of flavor and the almost subversive sophistication they bring to this dish.
Their slight tang is downright elegant. If anything, it’s a little too good to be a weeknight meal.
And yet—the act of cooking isn’t nearly as labor-intensive as the layers of flavor would suggest. Thyme and garlic join the Dijon and cream sauce party, while optional cornstarch might just thicken this “sauce” nicely into something that resembles a sauce you might serve atop pasta alfredo.
Finish with a sprinkle of fresh parsley, and you’ve got a meal.
Ingredients
Rich in protein, juicy and flavorful, pork chops provide essential amino acids.
They are full of nutrition!
Olive oil is a heart-healthy fat that is high in monounsaturated fats.
It adds great richness to dishes.
Onions provide antioxidants and fiber and give sweetness and depth of flavor.
Garlic: Full of antioxidants, it provides a savory and fragrant punch.
Mustard Dijon: Offers a sharpness that’s tangy and creamy, yet contrasts nicely.
Thyme: Contributes fragrant, earthy accents and is potentially helpful for digestion.
The richness and a silky smooth consistency of sauces and dishes are provided by heavy cream.
Ingredient Quantities
- 4 bone-in pork chops, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup chicken broth, low-sodium
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 2 tablespoons water (optional, for cornstarch slurry)
- Chopped fresh parsley, for garnish (optional)
Instructions
1. Pork chops should be seasoned on both sides with salt and black pepper milled fresh from the pepper mill.
2. In a Dutch oven, heat the olive oil and butter over medium-high heat. When hot, add the pork chops and sear them until they are golden brown on both sides, about 3-4 minutes per side. Take the pork chops out of the pot and set them aside.
3. In the same pot, add the sliced onion and cook until softened, about 5-6 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Add the chicken broth, making sure to get all the browned bits from the bottom of the pot. Bring to a simmer.
5. Add the heavy cream, Dijon mustard, and fresh thyme leaves, and mix well to combine.
6. Return the pork chops to the Dutch oven, placing them in the sauce. Reduce the heat to low, cover the pot, and allow the pork chops to simmer for about 20-25 minutes, or until they are cooked through.
7. Should you desire a sauce with more thickness, combine the cornstarch with water to form a slurry. Whisk the slurry into the sauce, and cook until it reaches its desired consistency, about 1-2 minutes.
8. Taste the seasoning and if needed adjust it with extra salt and pepper.
9. When the sauce has thickened and the pork chops are tender, remove from heat.
10. If you want, you can chop some fresh parsley, and garnish the pork chops with it before serving. If you don’t want to do that, then just skip the garnish and serve the pork chops hot with the sauce spooned over them.
Equipment Needed
1. Dutch oven
2. Pepper mill
3. Tongs
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Mixing bowl (for optional slurry)
10. Wooden spoon or spatula
11. Ladle (for serving)
12. Oven mitts (for handling the hot Dutch oven)
FAQ
- Can I use boneless pork chops for this recipe?Certainly! You can use boneless pork chops instead; however, they may require slightly less cooking time. If you choose to use boneless chops, adjust the cooking time accordingly to prevent overcooking.
- What can I use if I don’t have Dijon mustard?You can achieve a similar taste by using one of the following substitutes for Dijon mustard:
– Whole grain mustard
– A mixture of yellow mustard and a little honey - Is there a substitute for heavy cream?Half-and-half or a mixture of milk and butter makes a lighter alternative to heavy cream, but the sauce may not be as rich.
- Can I make this dish ahead of time?Absolutely, you can get the dish ready before serving and warm it gently on the stovetop. A broth or cream will do if the sauce has thickened too much.
- What sides pair well with this dish?Great accompaniments that balance the richness of the Dijon cream sauce include:
• mashed potatoes
• roasted vegetables
• simple green salads - How can I thicken the sauce if I don’t want to use cornstarch?Let the sauce simmer for a while. It can reduce naturally and thicken by itself. If you want to use a “thickener,” here’s one you can use. Make a roux by mixing flour and butter.
- Can I add mushrooms to this recipe?Indeed, adding a delectable earthy flavor to the dish would involve sautéing sliced mushrooms with the onions.
Substitutions and Variations
Canola oil or vegetable oil can be used in place of olive oil, and you will achieve similar results.
Using half-and-half or whole milk mixed with a bit of butter gives you a lighter sauce than you would have with heavy cream.
Dijon mustard: Substitute with whole grain mustard or yellow mustard for a different flavor.
Thyme leaves, fresh: You can use dried thyme instead, but use half the amount because it’s more concentrated.
Arrowroot powder or flour can be used as a thickening agent in place of cornstarch.
Pro Tips
1. Brining for Juiciness: To ensure the pork chops remain juicy and flavorful, consider brining them in a simple salt and water solution for 30 minutes to 1 hour before cooking. Pat them dry before seasoning and searing.
2. Perfect Sear: Ensure your pork chops are completely dry before you season and sear them. This helps achieve a golden-brown crust. Also, do not overcrowd the pot; sear the chops in batches if necessary.
3. Onion Sweetness: To enhance the natural sweetness of the onions, cook them slowly and let them soften and caramelize slightly. This brings a rich depth to the sauce’s flavor.
4. Deglazing Effort: When adding the chicken broth, thoroughly deglaze the pot by scraping up all the browned bits with a wooden spoon. This adds an intense umami flavor to the sauce.
5. Flavor Boost: Consider adding a splash of white wine during the deglazing step for extra depth and a subtle acidity that balances the richness of the sauce. Allow the wine to reduce slightly before proceeding with the rest of the recipe.
Dutch Oven Pork Chops With Dijon Cream Sauce Recipe
My favorite Dutch Oven Pork Chops With Dijon Cream Sauce Recipe
Equipment Needed:
1. Dutch oven
2. Pepper mill
3. Tongs
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Mixing bowl (for optional slurry)
10. Wooden spoon or spatula
11. Ladle (for serving)
12. Oven mitts (for handling the hot Dutch oven)
Ingredients:
- 4 bone-in pork chops, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup chicken broth, low-sodium
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 2 tablespoons water (optional, for cornstarch slurry)
- Chopped fresh parsley, for garnish (optional)
Instructions:
1. Pork chops should be seasoned on both sides with salt and black pepper milled fresh from the pepper mill.
2. In a Dutch oven, heat the olive oil and butter over medium-high heat. When hot, add the pork chops and sear them until they are golden brown on both sides, about 3-4 minutes per side. Take the pork chops out of the pot and set them aside.
3. In the same pot, add the sliced onion and cook until softened, about 5-6 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Add the chicken broth, making sure to get all the browned bits from the bottom of the pot. Bring to a simmer.
5. Add the heavy cream, Dijon mustard, and fresh thyme leaves, and mix well to combine.
6. Return the pork chops to the Dutch oven, placing them in the sauce. Reduce the heat to low, cover the pot, and allow the pork chops to simmer for about 20-25 minutes, or until they are cooked through.
7. Should you desire a sauce with more thickness, combine the cornstarch with water to form a slurry. Whisk the slurry into the sauce, and cook until it reaches its desired consistency, about 1-2 minutes.
8. Taste the seasoning and if needed adjust it with extra salt and pepper.
9. When the sauce has thickened and the pork chops are tender, remove from heat.
10. If you want, you can chop some fresh parsley, and garnish the pork chops with it before serving. If you don’t want to do that, then just skip the garnish and serve the pork chops hot with the sauce spooned over them.
