Lightly seasoned, seared, and topped with a delicious (but simple) gravy, Quick and Easy Pork Chops with Dijon Pan Sauce are a weeknight favorite!
A simple pan sauce can change a whole meal and is such an easy thing to make. With just a couple of extra steps, normal fried pork chops are elevated to a whole new level of savory goodness.
No special ingredients required, this is an easy to make weeknight family favorite!
What You’ll Need to Make Easy Pork Chops with Dijon Pan Sauce
- Pork Chops – We use center cut boneless pork chops because they have little fat and are a little thicker than fast fry pork chops. Bone in pork chops may also be used, just check the internal temperature to make sure they are cooked all the way through.
- Olive Oil – We use extra virgin olive oil but any olive oil, avocado oil, vegetable oil or canola oil may be used for this recipe.
- Butter – We like regular salted butter, but unsalted butter may also be used.
- Onion – We use yellow onion, chopped, 1/2 cup. White onions, sweet onions or shallots may be used instead.
- Flour – We use use all purpose flour for best results.
- Chicken Broth – Vegetable or beef broth may be used instead if that is what you have available.
- Dijon Mustard – This has a deeper flavor but yellow mustard, honey mustard or spicy mustard may be substituted.
- Pantry Spices – Dried thyme leaves, salt & pepper.
How to Make Easy Pork Chops with Dijon Pan Sauce
An easy weeknight favorite in our house, usually because the ingredients consist of things that I already have in the pantry on any given day. The pan sauce is super easy to make and adds so much flavor to the pork!
Pat the pork chops dry with paper towels then generously season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook the pork chops until well browned and cooked through, about 5 minutes per side.
Transfer to a plate, cover with foil and set aside.
Reduce the heat to medium. Add the butter to the now empty skillet and once melted, add the chopped onion and salt.
Cook, stirring occasionally, until translucent and softened, about three minutes.
Sprinkle the flour over the cooked onions and stir to coat.
Return the heat to medium-high and slowly stir or whisk in the broth, thyme leaves, and any accumulated pork juices from the plate.
Note: You can use chicken broth, or substitute beef or vegetable broth.
Bring the mixture to a bubble, stirring constantly until thickened, about 2 minutes.
Remove from heat and stir in Dijon mustard. This is the perfect finishing touch for the sauce.
Season to taste with salt and pepper if desired but be sure to taste it first.
Serve immediately over seared pork chops. Enjoy!
Other Easy Weeknight Recipes You May Like
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Spinach and Sausage Spaghetti Pie – spaghetti, fresh spinach, Italian sausage and Roma tomatoes tossed with shredded mozzarella and then baked to golden perfection.
Weeknight Shrimp Portofino – A light pasta dish featuring shrimp and marinated artichokes, perfect weeknight fare.
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Weeknight Chili – This is a basic chili recipe with few ingredients but sometimes uncomplicated is the most delicious!
Easy Pork Chops with Pan Sauce
Ingredients
Pork Chops
- 4-6 center cut boneless pork chops 3/4 – 1 inch thick
- salt & pepper to taste
- 2 tsp olive oil
Pan Sauce
- 2 tbsp butter
- 1/2 cup chopped onion
- 1/8 tsp salt
- 2 tbsp flour
- 2 cups chicken broth
- 1/4 tsp thyme leaves
- 1 tbsp Dijon mustard
Instructions
- Pat the pork chops dry with paper towels then generously season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the pork chops until well browned and cooked through, about 5 minutes per side. Transfer to a plate, cover with foil and set aside.
- Reduce the heat to medium. Add the butter to the now empty skillet and once melted, add the chopped onion and salt. Cook, stirring occasionally, until translucent and softened, about three minutes.
- Sprinkle the flour over the cooked onions and stir to coat.
- Return the heat to medium-high and slowly stir or whisk in the broth, thyme leaves, and any accumulated pork juices from the plate.
- Bring to a bubble, stirring constantly until thickened, about 2 minutes.
- Remove from heat and stir in Dijon mustard. Season to taste with salt and pepper if desired. Serve immediately over seared pork chops. Enjoy!
* The information shown is an estimate provided by an online nutrition calculator.
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