Don’t be afraid to lick your plate clean,
Start with nice thick pork loin chops. These chops are notoriously easy to overcook, so keep a meat thermometer handy and pull those chops from the pan when they get to about 150F. The minimum cooking temperature for pork is 145F, but that’s a little pink for my liking, but at 150F they have a blush of pink and are still moist. Once you get to 160F, you’re going to need more than this amazing sauce to rescue the dry chops.
I buy full boneless pork loins when they go on sale at the store. Sure, it’s a big, scary long piece of meat, but they’re super-easy to cut and freeze, and a heck of a lot cheaper than buying just a few chops for a meal. Slice them with a long, sharp knife into about 1-inch thick chops, then bag, tag, and freeze.
Also, don’t be afraid to aggressively season those chops with your herbs of choice. I’ve got a herbs de Provence blend that I got at Costco. In it are thyme, rosemary, lavender, and marjoram, oh, and a bit of fennel seed. I sprinkle a fair bit on each side of the chops, add some salt and pepper, then give them a quick fry in a hot pan.
Save all the yummy pan juices! That’s going to give uber flavor to your chops, and add any juices from the plate, too.
What to Serve with French Pork Chops with Dijon Cream Sauce?
Serve the French Pork Chops with Dijon Cream Sauce with a crisp, green veggie like my Oven Roasted Broccoli, and you’ll be all set to wow your family with a dish of complex flavors and simple execution! And, if you need a bite of something sweet for dessert, these Cinnamon Fat Bombs from Pretty Pies will make your sweet tooth happy!
With a velvety sauce that'll have you licking your plate, these keto-friendly pork chops are amazing!
- 4 each pork loin chops, boneless and trimmed
- 2 tbsp French herbs, use herbs de Provence spice blend if you have it, or just use dried thyme, savory, marjoram, or a bit of tarragon
- 2 tbsp olive oil
- 1/2 cup white wine
- 1 cup heavy whipping cream
- 1 tbsp Dijon mustard
- salt and pepper to taste
- Rinse and dry the pork chops. Liberally sprinkle them with salt and pepper, and the herbs. Season both sides.
- Heat a large skillet with the oil in it until not quite smoking. Lay the pork chops in the oil and fry on both sides over medium-high heat for about 3 minutes on each side. Turn and cook on the other side. Cooking time will vary on the thickness of chops.
- Remove the chops from the pan and let rest on a plate.
- Deglaze the pan with white wine and let it simmer until it is mostly reduced. Add the heavy cream to the pan along with any juices from the pork chops. Add the Dijon mustard and simmer for a few minutes until slightly thickened.
- Serve the sauce drizzled over the chops and enjoy!
Nice thick chops will take a bit longer to cook. You want to get the internal temperature of the chops to about 150F, that way they'll still be moist and a hint pink. These chops get very dry if overcooked.
Amount Per Serving: Calories: 624Total Fat: 46gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 199mgSodium: 282mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 42g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.