Braised pork chops with hints of white wine then finished off in creamy, dijon sauce. The taste is restaurant quality but super easy to make.
Indulge in these mouthwatering braised pork chops. Tender and flavorful, these pork chops are cooked to perfection, next you’ll make a rich and creamy Dijon mustard sauce that will finish them off before serving.
Perfect for a special occasion or a comforting family dinner, these pork chops are sure to delight everyone and be a hit at the table.
Featuring a harmonious blend of savory and tangy flavors, the creamy Dijon mustard sauce adds a luxurious touch to the succulent pork chops. This combination creates a dish that is both comforting and sophisticated, making it a standout on any dinner table.
Get ready to savor every bite of these braised pork chops – a dish that is sure to become a new favorite in your recipe collection.
How To Make Braised Pork Chops
Ingredients needed
- Thick pork chops (bone-in or boneless)
- Thyme
- White wine
- Chicken broth
- Heavy cream
- Dijon mustard
- All-purpose flour
Helpful tips to avoid mistakes when cooking
- It’s important to use thick pork chops for this recipe. Thin pork chops will cook extremely fast, and you’ll lose the benefit of braising the pork chops over time.
- Careful with the Dijon mustard for the final sauce. Add a little bit at a time because a little goes a long way.
Making braised pork chops in creamy sauce
- First, season the pork chops lightly with salt and black pepper. Then, set up a plate with seasoned flour and dip the pork chops into the flour and shake off the excess.
- In a pot on medium high heat, sear the pork chops with a little oil until they are golden brown. Cook in batches if needed and do not crowd the pan.
- Once pork chops are seared, lower the heat to medium. Add in butter and once it’s melted sprinkle in the flour.
- Cook the flour until it’s bubbly and golden then pour in the wine and broth. Allow the the wine to simmer and cook off the alcohol smell.
- Toss in the sprigs of thyme then add the pork chops back. Cover the pot and cook until pork chops are done. This will vary on the thickness of the chops.
- When the pork chops are done, remove them from the broth and turn off the heat. This will male mixing easier. Add in the heavy cream, Dijon mustard then salt and pepper to taste. Once perfect add the pork chops back in.
- Allow them to sit in the sauce for 5-10 minutes before serving. Enjoy.
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Braised Pork Chops
Ingredients
- 4 pork chops
- salt & pepper to taste
- 2 teaspoon all-purpose flour
- 1 cup white wine
- 1/2 cup chicken broth
- 3 sprigs fresh thyme
- 1/2 cup heavy cream
- 1 teaspoon dijon mustard
Flouring
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- First, season the pork chops lightly with salt and black pepper. Then, set up a plate with seasoned flour and dip the pork chops into the flour and shake off the excess.
- In a pot on medium high heat, sear the pork chops with a little oil until they are golden brown. Cook in batches if needed and do not crowd the pan.
- Once pork chops are seared, lower the heat to medium. Add in butter and once it’s melted sprinkle in the flour.
- Cook the flour until it’s bubbly and golden then pour in the wine and broth. Allow the the wine to simmer and cook off the alcohol smell.
- Toss in the sprigs of thyme then add the pork chops back. Cover the pot and cook until pork chops are done. This will vary on the thickness of the chops.
- When the pork chops are done, remove them from the broth and turn off the heat. This will male mixing easier. Add in the heavy cream, Dijon mustard then salt and pepper to taste. Once perfect add the pork chops back in.
- Allow them to sit in the sauce for 5-10 minutes before serving. Enjoy.