Creamy Mushroom Dijon Pork Chops
Here's a relatively fancy, single-pan way to make smothered pork chops. Dredge 'em and pan fry 'em, then combine the drippings with onion, mushrooms, wine, cream and just enough Dijon mustard to make your diners wonder what the secret ingredient is.
Equipment
- Normal Kitchen Utensils
Ingredients
- 4 6 Oz. Pork Chops About An Inch Thick; Bone-In Is Better But Not Required
- 8 Oz. Fresh White or Button Mushrooms Rinsed and Sliced Thin
- 1/2 Medium White or Yellow Onion Finely Diced
- 1/2 C Dry White Wine Sauvignon Blanc or Pinot Grigio
- 1/2 C Heavy Cream
- 1/4 C Flour
- 2 Tbsp Unsalted Butter
- 2 Tbsp Vegetable Oil
- 1 Tbsp Dijon Mustard
- 1 tsp Thyme (Optional)
- Salt and Pepper to Taste
Instructions
- Heat the butter and oil in a large skillet over medium-high heat.2 Tbsp Unsalted Butter, 2 Tbsp Vegetable Oil
- Salt and pepper both sides of the pork chops, being sure to press the seasonings in.Salt and Pepper to Taste, 4 6 Oz. Pork Chops
- Dredge the pork chops in the flour. Make sure to get the sides too.1/4 C Flour
- When the oil and butter are hot in the pan, add the pork chops. Cook about 5 minutes on each side until the pork chops are browned and almost fully cooked through. Remove the chops from the pan and set aside.
- Add the diced onion to the same pan and sprinkle with a touch of salt to help draw out moisture. Cook 2-3 minutes until translucent.1/2 Medium White or Yellow Onion
- Add the mushrooms and (optional) thyme. Cook another 2-3 minutes, until most of the moisture is cooked out.8 Oz. Fresh White or Button Mushrooms, 1 tsp Thyme
- Deglaze the pan with the white wine. The wine will start to thicken almost instantly. Cook two minutes to help the alcohol burn off.1/2 C Dry White Wine
- Stir in the cream and Dijon mustard. Once mixed, add the pork chops back (don't forget to pour in any juice from the plate they were resting on) and cover in the sauce. Drop to low heat, cover and cook another five minutes or until the pork chops are cooked through. Season the sauce with salt and pepper to taste.1/2 C Heavy Cream, 1 Tbsp Dijon Mustard
- Cut the heat and plate the pork chops over some buttered rice or mashed potatoes. Spoon some of the sauce over the top and let rest a few minutes before cutting in.
Notes
A tip: if the sauce feels too thick or tastes too sweet (from the onions), stir in 1/4 C - 1/2 C more wine and cook another two minutes.