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!
French Pork Chops with Dijon Cream Sauce
- 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!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.