The creamy Dijon mustard sauce makes these pork chops extra special.
We eat a lot of pork in this family, even given my father’s Germanic background.
It’s easy peasy, and tastes so good!
Elise Bauer
The Dijon cream sauce is just lovely with the pork.
Great served withnew potatoes.
If cooking gluten-free, use homemadechicken stockor gluten-free packaged stock.
Elise Bauer
Sprinkle salt and pepper all over them.
Heat the olive oil in a large skillet over medium high heat.
Stir in the butter.
Elise Bauer
Reduce the heat slightly if the chops brown too quickly.
Remove the pork chops from the pan and pour off most of the fat.
Add the shallots and cook them on med high heat until softened, about 1 minute.
Elise Bauer
Stir in the stock and return chops to the pan.
Remove the pork chops to a warm platter; cover with foil to keep warm.
Add the remaining half cup of wine.
Elise Bauer
Increase the heat to high to boil the pan juices.
Reduce the juices by half, about 3 minutes.
Remove from the heat and whisk in the mustard and parsley.
Elise Bauer
If you want, add more mustard to taste.
Place chops on a bed of sauce and serve.
Did you love the recipe?
Elise Bauer
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Adapted (barely) from the New York Times:Pork Chops with Dijon Sauce
